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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 28 |
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This creamy, bubbly spread is sure to please. Baked to a golden brown, cream cheese and mayonnaise give this appetizer a mild flavor. Valerie Elkinton Gardner, Kansas Ingredients:
2 packages (8 ounces each) cream cheese, softened |
2 cups mayonnaise |
1/4 cup finely chopped onion |
4 garlic cloves, minced |
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped |
2/3 cup chopped roasted sweet red peppers |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
2 cups (8 ounces) shredded italian cheese blend |
1 cup shredded parmesan cheese, divided |
assorted crackers |
Directions:
1. In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers. Yield: 28 servings (1/4 cup each).
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