Roasted Red Pepper and Artichoke Dip
Enjoy this slow cooker creamy and velvety Roasted Red Pepper and Artichoke Dip at your next game day gathering!
Equipment
- Slow cooker
- Immersion blender
Ingredients
- 12 oz jar of roasted red peppers (use only ½ the jar)
- 14 oz can of artichoke hearts
- 1 garlic clove
- 8 oz cream cheese (softened)
- 1 cup mayonnaise
- 1 cup parmesan cheese (shredded or grated)
- cracker/soft bread/cut up vegetables (for dipping)
Instructions
- Combine and blend the cream cheese, mayo, parmesan cheese, and garlic in a food processor. Pour the mixture into the slow cooker.
- Drain artichoke hearts and roughly chop. Add to slow cooker.
- Repeat (Step 2) with the jar of roasted red peppers.
- Mix the cheese mixture with chopped artichokes and roasted red peppers using a spoon. Set slow cooker to (Low) for 45-50 minutes. When cooking the dip, carefully puree the ingredients with an immersion blender. This will make the dip smooth and creamy. Transfer the dip to a bowl and enjoy with soft bread, crackers, and cut-up vegetables.
Nutrition
Calories: 268kcal | Carbohydrates: 4g | Protein: 5g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 825mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 809IU | Vitamin C: 20mg | Calcium: 137mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
