Hot Roasted Red Pepper and Artichoke Dip

ROBYN050501 0

"This creamy, decadant 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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  1. In a large bowl combine cream cheese, sour cream and mayonaise. Beat with electric mixer until blended. Stir in 1 cup of mozzarella cheese. Drain red peppers and garlic and chop into small peices. Drain artichokes and chop into small peices. Add both to mixture and stir with spoon to combine. Put in crockpot on low and cover with remaining mozzarella cheese. Serve with warm italian bread slices when mixture has heated through and cheese on top is melted. You should also be able to cook this in a baking dish at 375 until cheese is melted.
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