Ingredients
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped1 package (8 ounces) reduced-fat cream cheese, cubed3/4 cup plain yogurt1 cup shredded part-skim mozzarella cheese1 cup reduced-fat ricotta cheese3/4 cup shredded Parmesan cheese, divided1/2 cup shredded reduced-fat Swiss cheese1/4 cup reduced-fat mayonnaise2 tablespoons lemon juice1 tablespoon chopped seeded jalapeno pepper1 teaspoon garlic powder1 teaspoon seasoned saltTortilla chips
Preparation
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.
