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You'll never need another dip recipe once you try this crazy good Roasted Red Pepper & Sun Dried Tomato Dip!

Roasted Red Pepper & Sun Dried Tomato Dip

You'll never need another dip recipe once you try this crazy good Roasted Red Pepper & Sun Dried Tomato Dip!
Course Appetizer
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 to 8
Author Taste of Home

Ingredients

  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow onion finely chopped
  • 2 garlic cloves minced
  • 3.5 ounces sun-dried tomatoes packed in oil, chopped
  • 1/2 cup chopped roasted red bell peppers about 1 1/2 peppers
  • 4 ounces 1 cup shredded mozzarella cheese
  • 4 ounces 1 cup shredded Italian cheese blend
  • 3 ounces 3/4 cup shredded Parmesan cheese, divided

Instructions

  1. Preheat your oven to 350 degrees F. Spray a 9-inch by 9-inch baking dish with non-stick cooking spray, and set aside.
  2. In a large mixing bowl, combine the cream cheese, mayo, onion, and garlic with a wooden spoon (or spatula) until evenly combined.
  3. Add the tomatoes and peppers; mix to combine.
  4. Add the mozzarella, Italian cheese, and 1/2 cup of the Parmesan cheese and stir until evenly mixed.
  5. Transfer the dip to your prepared baking dish and spread into an even layer. Sprinkle the rest of the parmesan cheese all over the top of the dip.
  6. Bake for 20 to 25 minutes, until the dip bubbling around the edges. If you want the top golden, you can turn your oven to broil for 1-2 minutes until your desired color is reached.
  7. Carefully removed from the oven. Serve warm with crostini or Wheat Thins crackers.

Recipe Notes

You can easily double this recipe and bake it in a 9-inch by 13-inch pan instead.

Don't want to turn on the oven? Throw the all ingredients in a crock pot and cook on HIGH for 1 1/2 to 2 hours.