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Swiss-Artichoke Dip

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Swiss-Artichoke Dip

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  • Makes: 12 servings
  • Prep 15 mins
  • Cook 2 hrs to 3 hrs on low or 1-1/2 hours on high

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Fans of Swiss cheese will love this chunky variation on spinach-artichoke dip.

Ingredients

  • 1 8 - 9 - ounce package frozen artichoke hearts, thawed and chopped
  • 6 ounces cream cheese, cut up
  • 2 ounces processed Swiss cheese slices, torn into small pieces*
  • 1/4 cup snipped dried tomatoes (not oil packed)
  • 1/4 cup mayonnaise
  • 1/4 cup milk
  • 1 teaspoon dried minced onion
  • 1 clove garlic, minced
  • Crackers or toasted baguette slices

Directions

  1. In a 1-1/2-quart slow cooker combine artichoke hearts, cream cheese, Swiss cheese, dried tomatoes, mayonnaise, milk, dried onion and garlic.
  2. Cover and cook on low-heat setting for 2-1/2 to 3 hours or on high heat setting for 1-1/2 hours. If no heat setting is available, cook for 1-1/2 hours.
  3. Stir before serving. Serve dip with crackers.

Tip

  • * Our recipe calls for processed Swiss cheese because it melts smoothly, but regular Swiss cheese will work fine, too. The dip will have a more stretchy, less creamy texture, but it tastes just as good.

Nutrition Facts

(Swiss-Artichoke Dip)

Servings Per Recipe 12, calcium (mg) 71, Potassium (mg) 79, sodium (mg) 173, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 4, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Riboflavin (mg) 0, iron (mg) 0, pro. (g) 3, Thiamin (mg) 0, carb. (g) 3, Fat, total (g) 10, vit. A (IU) 243, chol. (mg) 22, vit. C (mg) 2, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, sat. fat (g) 4, fiber (g) 1, sugar (g) 1, cal. (kcal) 113

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