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Creamy Sun-Dried Tomato Spread

 Creamy Sun-Dried Tomato Spread
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
28 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.
  • 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).
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 of 2

Creamy Sun-Dried Tomato Spread (continued)

Nutritional Facts: 2 g carbohydrate, trace fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.