Baked Sun-Dried Tomato & Roasted Red Pepper Spread
Recipe: #3211
November 29, 2011
Categories: Dips, Cheese, Tomato, Appetizers, Christmas, Game/Sports Day, New Years Potluck, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Cream Cheese, Kosher Dairy, more
"Cooked shredded crabmeat may also be added into this delicious spread, all amounts may be doubled"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (117.5 g)
- Calories 268.3
- Total Fat - 17.6 g
- Saturated Fat - 8.5 g
- Cholesterol - 44.5 mg
- Sodium - 736 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 0.3 g
- Sugars - 2.3 g
- Protein - 18.5 g
- Calcium - 605.8 mg
- Iron - 0.2 mg
- Vitamin C - 4.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a bowl combine the cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italiano cheese blend and 1/3 cup Parmesan cheese. Season with hot sauce, salt and black pepper to taste.
Step 2
Transfer to a greased 9-inch baking dish. Sprinkle with the remaining 1/3 cup Parmesan cheese. Bake, uncovered in a preheated 350 degrees F oven for about 20-25 minutes or until edges are bubbly and lightly browned. Serve with crackers.
Tips
No special items needed.
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