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.