Sundried Tomato Dip

20 oz. cream cheese (brought to room temperature)
1/3 cup grated Parmesan cheese
2 T. red onion (very finely chopped)
1 tsp. cream-style horseradish
1/4 c. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. ground white pepper (you can use black pepper, it just won't be that pretty)
Salt to taste (I use Kosher...up to you)
1/4 c. sun-dried tomatoes (preferably oil packed, chopped)

In a stand mixer, with the paddle attachment (or in a pinch, with a hand-mixer,) blend together the cream cheese, Parmesan, onion, horseradish, and mayonnaise. Once combined, add garlic powder, pepper, salt, and tomatoes. Cream together until thoroughly combined, taste and adjust seasoning if necessary.

Place in a dish lined with plastic wrap or shape into a ball or log (use plastic wrap to help with shape and for easy removal after chilling). Chill in refrigerator for at least an hour to firm back up.