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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
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Lighter version: Makeover Creamy Artichoke Dip
Nutritional 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.
Originally published as Creamy Artichoke Dip in Light & Tasty December/January 2007
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Reviewed on Feb. 01, 2012 by sydthepid
This recipe is great, and I love this it uses a slow cooker. I used mozzarella cheese instead of swiss, and it turned out amazing.
Reviewed on Sep. 06, 2011 by hungrygirl87
This dip is great warm or cold. My friends all raved when I brought this to the table! I will be making this again and again.
Reviewed on Jan. 01, 2010 by uut4690
I loved it. My family loved it. It was very simple to make. I did not have the yogurt so used a little extra mayo. I think next time I would chop up the artichokes a little more and add more jalapeno. Yum
Reviewed on Dec. 21, 2009 by hikernurse
I made this recipe just as it is. I kept in warm in a fondue pot. I got an unanimous two thumbs-up at our family Christmas party. Everyone wanted the recipe. I used cut up raw veggies to dip with along with the chips
Reviewed on Dec. 18, 2009 by ghc630
Wouldn't make it with the mayo, but I like the concept of it.
Reviewed on Sep. 08, 2009 by cherrylady
I appreciate that this is made in the slow cooker. I didn't have mayonnaise so I doubled the cream cheese. We loved it!
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