Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup chopped fresh mushrooms
- 1/4 cup chopped red sweet pepper
- 3 tbsp finely chopped shallot
- 1 garlic clove minced
- salt
- 8 oz sour cream
- 4 oz cream cheese for cooking
- 1 tsp lemon zest plus 1 tbs fresh lemon juice
- 1 tbsp Dijon mustard
- 12 oz marinated artichoke hearts drained and coarsely chopped
- 4 oz shredded Swiss cheese
Instructions
- Heat a skillet with olive oil over medium heat.
- Season the mushrooms, red pepper, shallot, and garlic with salt and cook in the skillet until soft, about 10 minutes, stirring as needed.
- Combine sour cream, cream cheese lemon zest, juice, mustard, artichokes and cooked veggie mix in a slow cooker.
- Top with 4 oz Swiss cheese.
- Let cook, covered for 2 1/2 to 3 hours on low (stirring every now and again) until combined until gooey and awesome.
- Serve with sliced baguette, cracker, or veggies for dipping.
Notes
BHG Special Interest Magazine Slow Cooker