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