Lemony Artichoke Dip

Ainekset

1 tablespoon olive oil

¼ cup chopped red sweet pepper

3 tablespoons finely chopped shallot or sweet onion

1 clove garlic, minced

8 oz sour cream.

½ cup cream cheese, softened

1 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon dijon mustard

3 6-ounce jars marinated artichoke hearts, drained and coarsely chopped

1 cup shredded Gruyère or Swiss cheese (4 ounces)

Toasted baguette -style French bread slices or pita chips

Ohjeet

In a medium skillet heat oil over medium heat. Add sweet pepper, shallot, and garlic; cook until pepper and shallot are tender, stirring frequently.

In a medium bowl combine sour cream, cream cheese, lemon zest, lemon juice, and mustard. Stir in pepper mixture, artichoke hearts and cheese. Spoon artichoke mixture into a 1 or 2 quart slow Cooker.

Cover and cook an low-heat setting for up to 2 hours or until heated through. Serve immediately or keep warm, covered, on warm or low-heat setting for up to 2 hours. Stir before serving. Serve with toasted bread slices or pita chips.