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. 


  • 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


Step 1:

In slow cooker, combine artichoke hearts, cheeses, mayonnaise, lemon juice, yogurt, salt, jalapeño pepper, and garlic powder.

Step 2:

Cover. Cook on Low 1 hour, or until cheeses are melted and dip is heated through.

Step 3:

Serve with tortilla chips.