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Makeover Creamy Artichoke Dip Recipe

Makeover Creamy Artichoke Dip Recipe

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 of Mary Spencer's and her family in Waukesha, Wisconsin.
TOTAL TIME: Prep: 20 min. Cook: 1 hour YIELD:20 servings

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 (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

Directions

  • 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.

Nutritional Facts

1/4 cup (calculated without tortilla chips) equals 104 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 348 mg sodium, 5 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.