Hot Roasted Red Pepper and Artichoke Dip recipe

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Ingredients

2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ 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

Nutrition Info

316.4 calories
carbohydrate: 21.1 g
cholesterol: 41.6 mg
fat: 19.9 g
fiber: 2.4 g
protein: 8.5 g
saturatedFat: 9.5 g
servingSize: -
sodium: 430.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

20 servings

Recipe Note

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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