Creamy Sun-Dried Tomato Spread Recipe
Creamy Sun-Dried Tomato Spread Recipe photo by Taste of Home
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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, 0 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.

Reviews for Creamy Sun-Dried Tomato Spread

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bmarana User ID: 2129710 239936
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."

fascinator User ID: 7633968 221612
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."

aam93 User ID: 7821211 79170
Reviewed May. 26, 2014

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

sgronholz User ID: 1473861 170172
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!"

piehlar User ID: 4350572 82854
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!"

christycincy User ID: 6445428 156617
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."

Appy_Girl User ID: 1132413 171873
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."

KmMcK User ID: 4696823 170502
Reviewed Oct. 25, 2012

"Mostly cheese so it didn't have much flavor to it."

gstac1 User ID: 2982500 101338
Reviewed Jun. 19, 2012

"Makes a Lot!"

Juliet58 User ID: 6208484 135619
Reviewed Apr. 8, 2012

"Just made in two separate shallow casserole dishes, no need to grease if your using CorningWare. I roasted my red pepper (lightly covered in veg oil) under the broiler for 10 minutes turning every couple minutes. First time roasting a red pepper. :) This recipe is a keeper ! Yummy"

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