Hot Roasted Red Pepper and Artichoke Dip

Hot Roasted Red Pepper and Artichoke Dip

7
ROBYN050501 0

"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 h 15 m {{adjustedServings}} servings 316 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

7
  1. 11 Ratings

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We thought this was delicious!! My husband, brothers, and dad all loved this when I made it during the game.

I made this recipe and it was great. Only changed a few things. I used 1 cup pepepr jack and 1 cup mozzarella, also used twice the artichokes and half the peppers, plus a spoonfull of minced gar...

I used 12 oz of both artichoke hearts and peppers and extra mayo after discovering no sour cream in the fridge. I used garden veg cream cheese (again no 'plain' in the fridge) and added 3 cloves...