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Hot Roasted Red Pepper and Artichoke Dip

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!"

Rate/Review | No Reviews Yet!

Prep Time:
15 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

2 (8 ounce) packages cream cheese, softened
1 1/2 cups sour cream
1/2 cup mayonnaise
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
1 loaf Italian bread, sliced

Directions

Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
Pour mixture into a slow cooker.
Sprinkled the remaining mozzarella on top.
Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

Nutritional Information

Amount Per Serving Calories: 316 | Total Fat: 19.9g | Cholesterol: 42mg Powered by ESHA Nutrient Database

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