Hot Roasted Red Pepper and Artichoke Dip |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 20 |
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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! 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.
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