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.



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