Pretty much everyone who tried the amazing cheese dip at the Saturday night BBQ asked Elaine for the recipe, and she was kind enough to send it along:
2 8oz packages of cream cheese
2 C Italian blend cheese
2 C shredded mozzerella
2 C mayo
4 cloves minced garlic
1/4 C chopped onion
3/4 C Parmesan cheese (save out 1/4 C for the top)
7 oz chopped sundried tomatoes, drained
2/3 C diced roasted red peppers, drained
Mix all, heat at 350 degrees for about 20 min. in a greased 9 x 13 pan.
This recipe makes a large portion and could easily be cut in half.
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