Creamy Artichoke Dip
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.”
SERVINGS
|
20
|
CATEGORY
|
Lower Fat
|
METHOD
|
Slow Cooker
|
PREP |
20 min. |
COOK
|
60 min.
|
TOTAL
|
80 min.
|
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