Sun Dried Tomato & Roasted Red Pepper Dip

Ingredients

• 16 ounces cream cheese, softened


• 2 cups mayonnaise


• 1/4 cup finely chopped onion


• 4 garlic cloves, minced


• One 7 ounce jar sun-dried tomatoes, packed in oil


• 1 cup chopped roasted red bell peppers, about 3 large peppers (store bought or home roasted)


• 8 ounces (2 cups) shredded mozzarella cheese


• 8 ounces (2 cups) shredded Italian cheese blend


• 4 ounces (1 cup) shredded Parmesan cheese, divided


• Salt and pepper

Directions

1. Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with non-stick cooking spray.


2. In a large bowl, combine cream cheese, mayonnaise, onion, and garlic with a spoon until well combined. Add tomatoes, and peppers; mix to combine. Stir in mozzarella, Italian cheese blend and 3/4 cup Parmesan cheese. Add salt and pepper to taste. Mix until evenly combined.


3. Transfer dip to prepared baking dish. Top evenly with remaining Parmesan cheese. Bake for 20 to 25 minutes, until top is golden and bubbling around the edges.


4. Serve with crostini.