Roasted Red Pepper & Sun-Dried Tomato Hot Cheese Dip - Yum!

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!

• Ready In: 35 mins
• Serves: 28
• Yields: 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.