Categories: Diabetic
Ingredients
- 2- 14 oz cans water-packed artichoke hearts, rinsed, drained and chopped
- 8 oz cream cheese, cubed
- 3/4 cup plain yogurt
- 4 oz shredded mozzarella cheese
- 1 cup ricotta
- 3/4 cup shredded Parmesan, divided
- 1/2 cup shredded Swiss
- 1/4 cup mayo
- 2 tbsp lemon juice
- 1 tbsp chopped seeded jalapeno
- 1 tsp garlic powder
- 1 tsp seasoned salt
- Tortilla chips
Directions
-
In a 3-qt slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella, ricotta, 1/2 cup Parmesan, Swiss, mayo, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on LOW for 1 hour or until heated through.
-
Sprinkle with remaining Parmesan and serve with tortilla chips.