Hot Roasted Red Pepper and Artichoke Dip
This almost one-dish appetizer is cooked and kept warm in a slow cooker so your guests can enjoy it for hours to come!
Appetizer
Snack
135 mins
20 servings
No book associated
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
1. Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
2. Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
3. Pour mixture into a slow cooker.
4. Sprinkled the remaining mozzarella on top.
5. Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Nutrition Information
calories: 316 kcal
carbohydrate Content: 21 g
cholesterol Content: 42 mg
fiber Content: 2 g
protein Content: 9 g
saturated Fat Content: 10 g
sodium Content: 431 mg
sugar Content: 1 g
fat Content: 20 g
unsaturated Fat Content: 0 g
Included Books:
Egg Allergy Cookbook: 3 Manuscripts in 1 – 120+ Egg Allergy - friendly recipes including Side Dishes, Breakfast, and desserts for a delicious and tasty diet
Sussane Davis
Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More
Heather Pace
The Humble Farmgirl 12 Days of Christmas: Drinks and Desserts
Caitlin Drennan
Quick and Easy Desserts: Simply Satisfying Sweets
Drew Maresco