Creamy Artichoke Dip
"My sister Teresa got this recipe from a friend and she passed it along. It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor. —Mary Spencer, Greendale, Wisconsin..."
INGREDIENTS
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2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
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2 cups shredded part-skim mozzarella cheese
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1 package (8 ounces) cream cheese, cubed
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1 cup shredded Parmesan cheese
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1/2 cup mayonnaise
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1/2 cup shredded Swiss cheese
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2 tablespoons lemon juice
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2 tablespoons plain yogurt
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1 tablespoon seasoned salt
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1 tablespoon chopped seeded jalapeno pepper
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1 teaspoon garlic powder
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Tortilla chips
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