Creamy Potato Wedges for the Slow Cooker

Creamy Potato Wedges for the Slow Cooker 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. Slow Cooker