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

1. 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.

2. Sprinkle with remaining Parmesan and serve with tortilla chips.

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