"Food is our common ground, a universal experience." - James Beard

Wednesday, March 21, 2012

Sun-dried Tomato Spread

Last night I got together with some of my favorite friends for a clothing swap!  Several times a year we all go through our closets and gather clothes that we don't wear very much - then we get together and swap them around.  It's a great way to clean our closets and add new things at the same time!  My friend, BLC, from The Company She Keeps is always one of the hostesses with me.  Check out her blog The Clothes She Kept to see more pieces from her closet. 

Since I'm on Spring Break, I decided to try making a few new dishes.  This is one that I found on Pinterest from the Taste of Home website.  There's a lot of mayonnaise in the recipe; since I'm not a big mayo fan, I only used half as much as was called for in the recipe.  It was a big hit - and it makes TONS, so it's great for a big party!

Sun-dried Tomato Spread
2 packages (8 ounces each) cream cheese, softened (I used one regular and one fat free)
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).

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...