Hot Roasted Red Pepper and Artichoke Dip

Hot Roasted Red Pepper and Artichoke Dip

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
ROBYN050501
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 20 servings

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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 (3)

Rate This Recipe
alaskamama
5

alaskamama

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

Kristi
2

Kristi

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

Chaney1587

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

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 21.1 g
  • 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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Mary's Roasted Red Pepper Dip

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Slightly Spicy Roasted Red Pepper Dip