Roasted Tomato and Onion Dip

Pair crusty bread with Roasted Tomato and Onion Dip.

Warning: This dip is extremely addictive, especially served warm from the oven with good, crusty bread. I used sliced Roma tomatoes but you can use any kind you prefer.

Makes 4 to 6 servings

1 8-ounce package of cream cheese, softened

1 cup grated Parmesan cheese

1 cup mayonnaise

1 medium sweet onion, diced (about 1 cup)

8 ounces chopped or sliced tomatoes

Black pepper to taste

Preheat oven to 350 degrees. Grease a 6-inch baking dish or a cast-iron skillet.

In a bowl, use a whisk or wooden spoon to combine cream cheese, Parmesan cheese, mayonnaise and onion until smooth.

Pour mixture into a baking dish and top with tomatoes and black pepper.

Bake for 45 minutes or until the top is golden and bubbly. Serve warm with good bread or crackers.

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