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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (48g) Recipe makes 28 servings The following items or measurements are not included below: Italian cheese blend |
||
| Calories 139 | ||
| Calories from Fat 109 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.2g | 18% | |
| Saturated Fat 5.8g | 28% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 231mg | 9% | |
| Potassium 155mg | 4% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.7g | ||
| Protein 3.4g | 6% | |
Roasted Red Pepper & Sun Dried Tomato Hot Cheese Dip - Yum!
By: Viclynn
Aug 18, 2008
This recipe makes a lot - and that is a good thing, because it is eaten as fast as it is taken out of the oven. Great with pita chips, crackers, or carrot sticks. I have successfully cut the recipe in half. This one will be a favorite of cheese lovers!
SERVES 28 , 1/4 cup
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 cup sour cream
- 1/4 cup onion, finely chopped
- 4 garlic cloves, minced
- 1 (7 ounce) jar sun-dried tomatoes packed in oil, finely chopped
- 2/3 cup roasted red pepper, finely chopped
- 4 cups Italian cheese blend, shredded
- 1 cup parmesan cheese, shredded and divided
Directions
1
Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.2
Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.3
Serve hot with crackers or vegetables.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Served Hot
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