Hot Roasted Red Pepper and Artichoke Dip

Ingredients

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

Directions

Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.

Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.

Pour mixture into a slow cooker.

Sprinkled the remaining mozzarella on top.

Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.