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“I found this in an old issue of cooking light and modified it by using fat free sour cream and adding sundried tomatoes, but roasted red peppers work equally well. I like to serve this with toasted sourdough slices. This keeps well in a crock pot on warm for parties.”
READY IN:
45mins
YIELD:
5 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preparation.
  2. Preheat oven to 350°.
  3. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 7 ingredients (2 tablespoons Parmesan through sundried tomatoes) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. .
  4. Yield.
  5. 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips.

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