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Creamy Sun-Dried Tomato Spread Recipe
Creamy Sun-Dried Tomato Spread Recipe photo by Taste of Home

Creamy Sun-Dried Tomato Spread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:28 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 28 servings

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

Nutritional Facts

1/4 cup (calculated without crackers) equals 244 calories, 23 g fat (8 g saturated fat), 36 mg cholesterol, 382 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

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).
Originally published as Sun-Dried Tomato Spread in Taste of Home June/July 2008, p49

Nutritional Facts

1/4 cup (calculated without crackers) equals 244 calories, 23 g fat (8 g saturated fat), 36 mg cholesterol, 382 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Creamy Sun-Dried Tomato Spread

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 26, 2014

"This is always a favorite for guests and so easy to make"

MY REVIEW
Reviewed Mar. 2, 2014

"This recipe is wonderful! I did cut it in half and use an 8x8-inch pan, which worked better for my husband and me. I also added a tablespoon of homemade pesto...yum! The next time I'm asked to take an appetizer to a family gathering, this is what I'll be making!"

MY REVIEW
Reviewed Aug. 8, 2013

"Enjoyed this at a friend's last night. Enjoyed by all ages. Searched for the recipe as it was so good I want to take it to a potluck. Would not change a thing!"

MY REVIEW
Reviewed Jun. 19, 2013

"I did not read the previous reviews before making and was surprised at how much it made. Very delicious. My boyfriend kept sampling the cold mixture as I was making it and suggested that we try it cold without the cheese some other time that we make it."

MY REVIEW
Reviewed May. 11, 2013

"Made just 1/2 of this recipe last night. It's very good. I agree it does make a huge amount. I would also suggest cutting back on some of the mayonnaise. I switched the mozzarella cheese for a Italian blend and I added additional chopped up sun_dried tomatoes. Its an excellent spread. Very eye appealing and will compliment many types of crackers. It's even better the next day."

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