Folks are sure to gather around this cheesy dip whenever it’s placed on the buffet table. It’s a better-for-you take on a treasured family recipe.
—MARY SPENCER GREENDALE, WI
PREP: 20 MIN. • COOK: 1 HOUR • MAKES: 5 CUPS
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 (6 ounces) plain yogurt
1 cup (4 ounces) 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
1. 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.
2. Sprinkle with remaining Parmesan cheese. Serve with tortilla chips.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1/4 cup equals 104 cal., 6 g fat (3 g sat. fat), 20 mg chol., 348 mg sodium, 5 g carb., trace fiber, 7 g pro. Diabetic Exchanges: 1 fat, 1/2 starch.