Ingredients
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped2 cups shredded part-skim mozzarella cheese1 package (8 ounces) cream cheese, cubed1 cup shredded Parmesan cheese1/2 cup mayonnaise1/2 cup shredded Swiss cheese2 tablespoons lemon juice2 tablespoons plain yogurt1 tablespoon seasoned salt1 tablespoon chopped seeded jalapeno pepper1 teaspoon garlic powderTortilla chips
Preparation
In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.
