Cheesy Artichoke Dip

By Cathysr

A first-year hit at White Elephant 2009. Gone is a flash

Ingredients

• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
• 1 package 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
• 3/4 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

Preparation

Step 1

Combine the artichokes, cream cheese, yogurt, mozzarella, ricotta, 1/2 cup Parmesan, Swiss, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt.

Cover and cook on 350 until bubly and heated through.

Sprinkle with Parmesan cheese.

Serve with tortilla chips.