Sunday, February 15, 2009

Creamy Artichoke Dip

2 Cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
2 C. (8 ounces) shredded part-skim mozzarella cheese
1 pkg (8 ounces) cream cheese cubed
1 C. shredded parmesan cheese
½ C. Mayo
½ C shredded Swiss Cheese
2 T. lemon juice
2 T. Plain yogurt
1 T. seasoned salt
1 T chopped seeded jalapeno pepper or 1 T. red pepper flakes
1 tsp. granulated garlic
Tortilla Chips or Melba Toast
Mix all ingred. Together except the chips and heat for 1 hour in a covered (low) slow cooker or heat in a microwave until very warm.

By: Wanda Giffin, Diane Alexander, Heather Chaput

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