fine dining experience

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

Directions

  1. 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.