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