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Hot Roasted Red Pepper and Artichoke Dip

Hot Roasted Red Pepper and Artichoke Dip

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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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

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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Reviews

alaskamama
6
12/17/2012

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

Kristi
3
11/22/2013

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 garlic, but it was amazing!

Chaney1587
0
6/22/2014

Delicious. Only thing I added was a little minced garlic. Was a hit with the hubby and my dad!