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Creamy Artichoke Dip
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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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |