Creamy Potato Wedges

2 (8 ounce) containers dairy sour cream chive dip
1 cup finely shredded Asiago cheese
1 (3 ounce) package cream cheese, cut up
1/2 cup mayonnaise
2 (20 ounce) packages 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 for 3 1/2 to 4 1/2 hours or on HIGH for 1 3/4 to 2 1/4 hours. Stir gently before serving.

Makes 8 servings.



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