Four-Cheese Artichoke Dip

4-Cheese Artichoke Dip. Photographer Hector Manuel Sanchez, Prop Stylist: Heather Chadduck Hillegas, Food Stylist: Anna Hampton

Four-Cheese Artichoke Dip

Prep Time

15 minutes

Cook Time

1 hour


10 people

Confession: I’m not a big artichoke heart fan. But I discovered that many other people are. Whenever I make this dip, I’m met with raves.

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Recipe courtesy of Jessica S.


  • 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)
  • 2 cups shredded mozzarella cheese
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons plain yogurt
  • 1 tablespoon seasoned salt
  • 1 tablespoon seeded, chopped, jalapeno chili
  • 1 teaspoon garlic powder
  • Tortilla Chips
  • Fresh topping: sliced green onions (optional)


  • 1 Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
  • 2 Combine the artichoke hearts and next 10 ingredients (through garlic powder) in the prepared crock
  • 3 Cook on Low 1 hour, or until the cheeses are melted and the dip is heated through
  • 4 Top with green onions, if desired. Serve from the cooker with tortilla chips.



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC