Folks are sure to gather around this ooey-gooey, lightened-up dip whenever it's placed on any buffet table. With cheese, jalapenos and a hint of lemon, it's a treasured favorite. —Mary Spencer, Greendale, Wisconsin
Makeover Creamy Artichoke Dip
Peppers (Hot)
Ingredients
- 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 3/4 cup plain yogurt
- 1 cup shredded part-skim mozzarella cheese
- 1 cup reduced-fat ricotta cheese
- 3/4 cup shredded Parmesan cheese, divided
- 1/2 cup shredded reduced-fat Swiss cheese
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon chopped seeded jalapeno pepper
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- Tortilla chips
Directions
- In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through.
- Sprinkle with remaining Parmesan cheese. Serve with tortilla chips.
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