2 cans (14-oz each) water-packed artichoke hearts, rinsed, drained, coarsely chopped
2 cups (8-oz) shredded mozzarella cheese
1 brick (8-oz) cream cheese, cubed
1 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup mayonnaise
2 tbsp lemon juice
2 tbsp plain yogurt
1 tbsp seasoned salt
1 tbsp chopped seeded jalapeno pepper
1 tsp garlic powder
Baked tortilla chips for serving
In a slow cooker or crock pot, combine all the ingredients except the tortilla chips. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.
Yield: 5 cups of dip or 20 servings of approximately 1/4 cup.
Per serving (dip only): 152 calories, 12 g (5 sat) fat, 27 mg cholesterol, 519 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein
This is a recipe I got from an old TOH.