Name: Makeover Creamy Artichoke Dip
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5 servings
Ingredients: 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 plain yogurt; 1 cup 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

Folks are sure to gather around this ooey-gooey, lightened-up dip whenever it's placed on any buffet table. With cheese, jalapenos and a hint of lemon, it's a treasured favorite. —Mary Spencer, Greendale, Wisconsin

Ingredients

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 plain yogurt

1 cup 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

Instructions

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.