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24 servings, 2 Tbsp. each
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Mix cheeses and mayo; spoon into baking dish. Cover. Refrigerate until ready to bake. Bake 15 to 20 min. or until heated through, stirring after 10 min.
Substitute 1 large tomato, seeded and chopped, for the sun-dried tomatoes.
Mix cream cheese, mozzarella, mayo and garlic until well blended. Spoon into 9-inch microwaveable pie plate. Microwave on HIGH 3 min.; stir. Arrange tomatoes, artichokes and peppers over cheese mixture in three separate sections. Microwave on HIGH an additional 2 min.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Have made this several times and it is always a hit. Bake it at home to be done before leaving when bringing it somewhere, reheats in microwave easily. I often double this and add a fourth topping of roasted red peppers chopped.
EVERY time I make this I get please send me the recipe! Such a crowd please needs to be served quickly or it tends to firm up too much.