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Hot Roasted Red Pepper and Artichoke Dip

4

135 min

Hot Roasted Red Pepper and Artichoke Dip

Hot Roasted Red Pepper and Artichoke Dip Photo 1

Time

135 min

Serving

20 persons

Calories

316

Rating

4.00★ (25)

Cuisine

Italian
Author: Victoria Buriak
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

  • cream cheese: 2 packages (8 ounce packages, softened)
  • ½ cups sour cream: 1 piece
  • mayonnaise: 0.5 cup
  • mozzarella cheese: 2 cups (divided, shredded)
  • roasted red peppers in oil with garlic: 1 jar (12 ounce jar, chopped)
  • artichoke hearts: 1 jar (6 ounce jar, chopped)
  • loaf Italian bread: 1 piece (sliced)

Metric Conversion

Stages of cooking

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  1. Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
    Hot Roasted Red Pepper and Artichoke Dip Photo 2
  2. Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
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  3. Pour mixture into a slow cooker.
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  4. Sprinkled the remaining mozzarella on top.
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  5. Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
    Hot Roasted Red Pepper and Artichoke Dip Photo 6

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