Ingredients
Scale
For the dip:
- 16 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup sun-dried tomatoes (oil-packed), drained and chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for garnish
For serving:
- Crackers, toasted baguette slices, pita chips, or fresh vegetables
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
- Fold in the chopped sun-dried tomatoes, minced garlic, mozzarella, Parmesan, Italian seasoning, and red pepper flakes if using. Season with salt and pepper to taste.
- Transfer the mixture to an oven-safe baking dish (about 8×8 or a similar-sized pie dish works great).
- Bake for 20-25 minutes, until the dip is hot and bubbly around the edges and the top is lightly golden.
- Remove from the oven and let it cool for about 5 minutes. Garnish with fresh basil.
- Serve warm with your choice of crackers, bread, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
