1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped roasted sweet red peppers
2 cups shredded part-skim mozzarella cheese
2 cups shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided
Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.
Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake, uncovered, until edges are bubbly and lightly browned, 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers.