Creamy Potato Wedges for the Slow Cooker

Contributed By: L. R.


2 containers (8 oz each) sour cream and chive dip
1 cup finely shredded Asiago cheese (4 oz)
1 pkg. (3 oz) cream cheese, cut up
1/2 cup mayonnaise
2 pkgs. (20 oz. each) refrigerated new potato wedges


In a 3 1/2 or 4 quart slow cooker, combine sour cream dip, Asiago cheese,
cream cheese and mayonnaise. Stir in refrigerated potatoes. Cover and cook
on low setting for 3 1/2 to 4 1/2 hours or on high heat setting for 1 3/4 to
2 hours. Stir gently before serving. Makes 8 servings.

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