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Creamy Artichoke Dip Recipe

Photo by: Taste of Home

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This creamy dip is a favorite of Mary Spencer's and her family in Waukesha, Wisconsin. "My sister, Teresa, got this recipe from a friend and she passed it along," Mary notes. "It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor.”

This recipe is:

Healthy

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20 Servings
Prep: 20 min. Cook: 1 hour

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 package (8 ounces) cream cheese, cubed
1 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup shredded Swiss cheese
2 tablespoons lemon juice
2 tablespoons plain yogurt
1 tablespoon seasoned salt
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon garlic powder
Tortilla chips

Directions

In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips. Yield: 5 cups.

Lighter version: Makeover Creamy Artichoke Dip

Nutrition Facts: 1/4 cup (calculated without tortilla chips) equals 152 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 519 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.

Creamy Artichoke Dip published in Light & Tasty December/January 2007