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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sun-dried Tomato Dip Recipe

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This recipe for Sun-dried Tomato Dip is from Generations Cookbook for the Holland & Weese Families , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 packages (8 ounces each) Cream Cheese, soft
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 Mozzarella Cheese
2 Cups (8 ounces) shredded Italian Cheese blend
1 Cup shredded Parmesan Cheese, divided
Assorted crackers
Directions:
Directions:
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.
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.
Number Of Servings:
Number Of Servings:
28 1/4 cup servings
Preparation Time:
Preparation Time:
30-45 min
Personal Notes:
Personal Notes:
I found this on Pinterest and it is a Taste of Home recipe. I did not want to lose track of it.

 

 

 

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