(Cheryl Brenner)
This classic recipe is great for a party or anytime snack. For a tasty variation, add two 10-ounce packages of frozen chopped spinach. Recipe yields 7-8 cups.
Cook Time:1 hours30 min
Prep Time:20 min
Total Time:1 hours50 min
Servings: 8
Ingredients:
2 14-oz. Cans water-packed artichoke hearts, coarsely chopped (drain one can; stir juice from other can into dip)
2 cup shredded, part-skim mozzarella cheese (8 oz.)
1 8-oz. package cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup shredded Swiss cheese
2 tablespoon lemon juice
2 tablespoon plain yogurt
1 tablespoon seasoned salt
1 tablespoon chopped, seeded jalapeño pepper
1 teaspoon garlic powder
Dippers: tortilla chips
Preparation:
In slow cooker, combine artichoke hearts, cheeses, mayonnaise, lemon juice, yogurt, salt, jalapeño pepper, and garlic powder.
Cover. Cook on Low 1 hour, or until cheeses are melted and dip is heated through.
Serve with tortilla chips.
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