Recipe by ROBYN050501
"This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!"
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2 (8 ounce) packages
cream cheese, softened
1 1/2 cups
shredded mozzarella cheese, divided
1 (12 ounce) jar
roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar
artichoke hearts, drained and chopped
Italian bread, sliced
We thought this was delicious!! My husband, brothers, and dad all loved this when I made it during the game.
Rather bland. Added some minced garlic, but it probably could have stood more.
I made this recipe and it was great. Only changed a few things. I used 1 cup pepepr jack and 1 cup mozzarella, also used twice the artichokes and half the peppers, plus a spoonfull of minced garlic, but it was amazing!
EXCELLENT! I had water packed peppers and added some garlic powder. Makes good amount, perfect for a football party, new years or pot luck! I thinly sliced a crusty baguette. Perfect combination of flavors! Even great heated the following day!
I made this recipe and it was a HIT! Nice change from Artichoke/spinach dip. I have a large family and this dip got rave reviews. Makes a lot.
Delicious. Only thing I added was a little minced garlic. Was a hit with the hubby and my dad!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Roasted Red Pepper and Artichoke Dip
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 179
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