Ingredients:

2 cans (14-oz. each) water-packed artichoke hearts, rinsed, drained, coarsely chopped

2 cups (8-oz.) shredded mozzarella cheese

1 brick (8-oz.) cream cheese, cubed

1 cup shredded Parmesan cheese

1/2 cup shredded Swiss cheese

1/2 cup mayonnaise

2 tbsp. lemon juice

2 tbsp. plain yogurt

1 tbsp. seasoned salt

1 tbsp. chopped seeded jalapeno pepper

1 tsp. garlic powder

Directions:

1. Baked tortilla chips for serving.

2. In a Slow cooker or crock pot, combine all the ingredients except the tortilla chips. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.

Bon Appetit!