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

Creamy Sun-Dried Tomato Spread Recipe

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This creamy, bubbly appetizer spread is sure to please. Baked to a golden brown, it gets its richness from cream cheese and mayonnaise. —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


  • 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: 244 calories, 23g fat (8g saturated fat), 36mg cholesterol, 382mg sodium, 2g carbohydrate (1g sugars, trace fiber), 6g protein


  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 13x9-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

Light-Bodied White Wine

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

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Reviewed Dec. 21, 2015

"The best!! Requested for Christmas Eve every year. . I serve with pita chips. Makes a lot so if smaller crowd could make 1/2 recipe."

Reviewed Feb. 28, 2015

"This is amazing. I only make half the recipe. I have also put it in my little slow cooker to warm up instead of in the oven."

Reviewed May. 26, 2014

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

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!"

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!"

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