Hot Roasted Red Pepper and Artichoke Dip

2 (8 ounce) packages cream cheese, softened

1 ½ cups sour cream

½ cup mayonnaise

2 cups shredded mozzarella cheese, divided

1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped

1 (6 ounce) jar artichoke hearts, drained and chopped

1 loaf Italian bread, sliced

Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.

Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.

Pour mixture into a slow cooker.

Sprinkled the remaining mozzarella on top.

Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.