Red Rock Brewing Baked Italian Cheese Dip

1. Bring cream cheese to room temperature.

2. Then cut into small cubes.

3. Mix with all remaining ingredients in a large bowl or electric mixer.

4. Divide into ovenproof ramekins and bake for about 8-10 minutes at 375°F.

5. until hot and lightly browned, serve hot with toasted bread.

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Nutrient	Quantity
Total fats	62.9389 g
Protein	86.6052 g
Carbohydrates	32.7097 g
Energy	1038.5645 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.048 g
Water	558.0687 g
Aspartic acid	0.5071 g
Calcium, Ca	784.7717 mg
Lutein + zeaxanthin	4185.5191 g
Fiber, total dietary	4.1391 g
Fatty acids, total saturated 22:0	0.0023 g
Carotene, beta	4538.1873 g
Niacin	6.8681 mg
Vitamin A, RAE	992.1834 g
Arginine	0.4998 g
Riboflavin	0.9768 mg
Fatty acids, total polyunsaturated 15:0	0.0023 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0238 g
Glutamic acid	0.7117 g
Sodium, Na	1382.21 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7753 g
Total lipid (fat)	62.9389 g
Manganese, Mn	1.7697 mg
Fructose	2.4153 g
Proline	0.1537 g
Fatty acids, total saturated 16:0	17.6365 g
Fatty acids, total saturated 8:0	0.4746 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0488 g
Sucrose	0.1814 g
Choline, total	294.4975 mg
Sugars, total	11.1245 g
Serine	0.1907 g
Fatty acids, total saturated 10:0	0.9503 g
Fatty acids, total saturated 18:0	7.2368 g
Fatty acids, total saturated 20:4 undifferentiated	0.1881 g
Vitamin B-6	1.3752 mg
Selenium, Se	71.3234 g
Ash	10.7833 g
Vitamin D	36.9968 IU
Fatty acids, total saturated 18:1 undifferentiated	16.9687 g
Pantothenic acid	0.642 mg
Phenylalanine	0.2043 g
Copper, Cu	1.3056 mg
Betaine	0.4111 mg
Thiamin	0.6392 mg
Retinol	612.3002 g
Methionine	0.0741 g
Iron, Fe	10.0841 mg
Carbohydrate, by difference	32.7097 g
Phosphorus, P	921.0137 mg
Folate, total	145.8296 g
Tocopherol, gamma	0.0907 mg
Fatty acids, total saturated 4:0	1.3948 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Alanine	0.1897 g
Cholesterol	335.2809 mg
Valine	0.2713 g
Fatty acids, total saturated 18:2 undifferentiated	2.6305 g
Glycine	0.2338 g
Glucose (dextrose)	1.871 g
Fatty acids, total saturated 14:0	5.1855 g
Zinc, Zn	5.7389 mg
Isoleucine	0.2009 g
Fatty acids, total saturated 12:0	0.6674 g
Fatty acids, total polyunsaturated	4.102 g
Fatty acids, total saturated 14:1	0.0023 g
Leucine	0.3329 g
Vitamin A, IU	9625.625 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	145.8296 g
Tryptophan	0.0619 g
Vitamin C, total ascorbic acid	43.0912 mg
Fatty acids, total polyunsaturated 16:1 c	0.0023 g
Galactose	0.1531 g
Fatty acids, total polyunsaturated 18:1 c	0.0204 g
Fatty acids, total saturated 20:0	0.0023 g
Fatty acids, total saturated 6:0	0.4048 g
Tyrosine	0.1012 g
Vitamin B-12	4.1215 g
Vitamin K (phylloquinone)	417.8147 g
Fatty acids, total saturated	35.4208 g
Histidine	0.1011 g
Fatty acids, total monounsaturated	19.487 g
Threonine	0.1715 g
Folate, food	145.8296 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Vitamin D (D2 + D3)	0.8789 g
Fatty acids, total polyunsaturated 24:0	0.0023 g
Cryptoxanthin, beta	26.0815 g
Vitamin D3 (cholecalciferol)	0.8789 g
Vitamin E (alpha-tocopherol)	3.7469 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	147.8042 mg
Lysine	0.2766 g
Potassium, K	1556.797 mg
Cystine	0.059 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 ounce	106.029	0	11.4109
Garlic	2 ounces	84.4815	18.7447	0.2835
Cream cheese	6 ounces	501.795	5.9535	48.6486
Mushroom	2	0	0	0
Green Onion	4 ounces	30.6175	6.509	0.533
Basil	2 ounces	13.0408	1.5025	0.3629
white pepper	1 dash	0	0	0
monterey jack cheese	0.75 lb	302.6007	0	1.7
sun tomato	1.5 1/2	302.6007	0	1.7