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Makeover Creamy Artichoke Dip

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, Greendale, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 1 hour
  • Makes
    5 cups

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 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 104 calories, 6g fat (3g saturated fat), 20mg cholesterol, 348mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 7g protein.

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Reviews

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Average Rating:
  • bonito15
    Dec 26, 2018

    Love this dip but i must confess i did not use all the LOW fat items - oops bad me but with the more decadent ingredients it was just as good just not as healthy - love it.

  • louhack
    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.