Makeover Creamy Artichoke Dip Recipe

4.5 1 2
Makeover Creamy Artichoke Dip Recipe
Makeover Creamy Artichoke Dip Recipe photo by Taste of Home
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Makeover Creamy Artichoke Dip Recipe

Read Reviews
4.5 1 2
Publisher Photo
Folks are sure to gather around this ooey-gooey, lightened-up dip whenever it's placed on any buffet table. With cheese, jalapenos and a hint of lemon, it's a treasured favorite. —Mary Spencer, Waukesha, Wisconsin.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 3/4 cup (6 ounces) plain yogurt
  • 1 cup 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

Directions

In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Swiss cheese, 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Makeover Creamy Artichoke Dip in Light & Tasty December/January 2007, p24

Nutritional Facts

1/4 cup: 104 calories, 6g fat (3g saturated fat), 20mg cholesterol, 348mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 7g protein.

  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 3/4 cup (6 ounces) plain yogurt
  • 1 cup 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
  1. In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through.
  2. Sprinkle with remaining Parmesan cheese. Serve with tortilla chips. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Makeover Creamy Artichoke Dip in Light & Tasty December/January 2007, p24

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louhack User ID: 5278354 161591
Reviewed Nov. 20, 2010

"This was delicious and rich. I served it at a party and no one believed it had been lightened up. I used fat free Greek yogurt and it was thick and creamy. I am making it again for Thanksgiving. I leave out the jalapeno but otherwise it is perfect."

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