Creamy Artichoke Dip
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
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
Text Ingredients 
