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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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This creamy dip is a favorite of Mary Spencer's and her family in Waukesha, Wisconsin. My sister, Teresa, got this recipe from a friend and she passed it along, Mary notes. It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor.â Ingredients:
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped |
2 cups (8 ounces) 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. Yield: 5 cups.
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