Creamy Sun-Dried Tomato Spread Recipe
- 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
- 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).
1/4 cup: 244 calories, 23g fat (8g saturated fat), 36mg cholesterol, 382mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.
Reviews for Creamy Sun-Dried Tomato Spread
"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."
"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."
"This is always a favorite for guests and so easy to make"
"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!"
"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!"
"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."
"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."
"Mostly cheese so it didn't have much flavor to it."
"Makes a Lot!"
"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"
"Made a big batch, went over very good at the party-everyone asked for the recipe."
"Took this to church - not a scrap remained and many requests for the recipe!"
"Loved it!!! Followed the recipe exactly and would again. Served with toasted baguette slices. Thanks!!"
"This spread is so light and so fluffy and sooooooo yummy! We ate it with Scoops. It disappeared in no time."
"I made this for a super bowl party and my son-in-law said it was his favorite recipe ever!"
"This was the perfect appetizer! I halved the recipe for a smaller gathering and cooked it in a glass pie pan. The edges didn?t burn and the dish stayed warm during the 30 minute car trip and for serving!"
"I caramelized the onions and it was yummy!"
"Very rich & very delicious! Adults liked this more than the kids in my family."
"This is so good. easy to make and everyone loved it.Sandi Daleiden"
"Same here, I bring it every where we go, by request!!"
"This is delicious. I also spread it on baguette bread rounds. Everyone raves about it."
"After making this for a family gathering I'm now being asked all the time to bring this dish! I don't use the roasted sweet red peppers and also sometimes add crab. mmmmmm"
"THIS is freaking AWESOME....I made it for our Fourth of July party and it was a HUGE hit! I cut the recipe out of the magazine and it now has a new home in my recipe box. I can not rave enough abou this."