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Makeover Creamy Artichoke Dip
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |