Printable | Taste of Home

Makeover Creamy Artichoke Dip

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
1 package (8 ounces) reduced-fat cream cheese, cubed
1 carton (6 ounces) plain yogurt
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup reduced-fat ricotta cheese
3/4 cup shredded Parmesan cheese, divided
1/2 cup shredded reduced-fat Swiss cheese
1/4 cup reduced-fat mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon garlic powder
1 teaspoon seasoned salt
Tortilla chips

Printed from tasteofhome.com Nov 19, 2008

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Makeover Creamy Artichoke Dip cont.

In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt,
mozzarella, ricotta, 1/2 cup Parmesan, Swiss, mayonnaise, lemon
juice, jalapeno, garlic powder and seasoned salt. Cover and cook on
low for 1 hour or until heated through. Sprinkle with remaining
Parmesan cheese. Serve with tortilla chips.

Yield: 5 cups.