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Creamy Artichoke Dip

Name: Creamy Artichoke Dip
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 5 cups.
Ingredients: 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped; 2 cups shredded part-skim mozzarella cheese; 1 package (8 ounces) cream cheese, cubed; 1 cup shredded Parmesan cheese; 1/2 cup mayonnaise; 1/2 cup shredded Swiss cheese; 2 tablespoons lemon juice; 2 tablespoons plain yogurt; 1 tablespoon seasoned salt; 1 tablespoon chopped seeded jalapeno pepper; 1 teaspoon garlic powder; Tortilla chips

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 1 hour

Makes

5 cups

My sister Teresa got this recipe from a friend and she passed it along. It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor. —Mary Spencer, Greendale, Wisconsin

Creamy Artichoke Dip Recipe photo by Taste of Home

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Ingredients

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

Directions

In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 152 calories, 12g fat (5g saturated fat), 27mg cholesterol, 519mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 7g protein.