2(14-ounce) cans water-packed artichoke hearts, coarsely chopped (drain one can; reserve the liquid from the other can to add to the dip)
2cupsshredded mozzarella cheese
1(8-ounce) package cream cheese, at room temperature
1cupgrated Parmesan cheese
1/2cupshredded Swiss cheese
1/2cupmayonnaise
2tablespoonslemon juice
2tablespoonsplain yogurt
1tablespoonseasoned salt
1tablespoonseeded, chopped jalapeño chile
1teaspoongarlic powder
Tortilla chips
Fresh topper: sliced green onions, optional
Instructions
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Combine the artichoke hearts and next 10 ingredients (through garlic powder) in the prepared crock.
Cover. Cook on Low 1 hour, or until the cheeses are melted and the dip is heated through.
Top with green onions, if desired. Serve from the cooker with tortilla chips.
To make 4-Cheese Artichoke Pasta Sauce: Combine the first 11 ingredients as stated above, but use a 5-quart slow cooker. Thaw 2 (10-ounce) packages of frozen chopped spinach. Squeeze the spinach dry. Stir it into the mixture in Step 2. Follow the directions in Step 3, cooking another 30 minutes if needed to heat the sauce through.