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Creamy Potato Wedges




Source of Recipe


from rdj


List of Ingredients




Creamy Potato Wedges

2 8-ounce containers dairy sour cream chive dip
1 cup finely shredded Asiago cheese (4 ounces)
1 3-ounce package cream cheese, cut up
1/2 cup mayonnaise
2 20-ounce packages refrigerated new potato wedges

1. In a 3-1/2- or 4-quart slow cooker combine sour cream dip, Asiago
cheese, cream cheese, and mayonnaise. Stir in potatoes.

2. Cover and cook on low-heat setting for 3-1/2 to 4-1/2 hours or on
high-heat setting for 1-3/4 to 2-1/4 hours. Stir gently before serving.
Makes 8 servings.


Nutritional facts per serving
calories: 415, total fat: 31g, saturated fat: 14g, monounsaturated fat:
4g, polyunsaturated fat: 7g, cholesterol: 55mg, sodium: 835mg,
carbohydrate: 23g, total sugar: 4g, fiber: 4g, protein: 10g, vitamin C:
8%, calcium: 20%, iron: 5%

Recipe