Ingredients:
8 oz cream cheese, at room temp
1 cup light mayonnaise
3 cloves garlic, minced (I use the stuff that comes out of a jar and usually add more than the recipe calls for)
1/2 cup white onion, chopped
1/2 cup fresh green chile, minced (By chance, I have always had fresh roasted Hatch N.M. chiles but you can also buy minced Hatch green chiles in a can at the commissary or frozen chiles in the freezer section)
1 (8 oz) can artichoke hearts, drained and chopped (not the ones that are in a marinade)
1 cup parmesan cheese, grated
Directions:
*Preheat oven to 350 degrees.
*In a medium bowl, combine the cream cheese and mayonnaise with an electric mixer for 2 to 3 minutes on medium speed until well blended.
*Add the garlic, onion, and green chile, and mix for another 2 minutes.
*By hand, fold in the artichoke hearts and all but 2 tablespoons of the Parmesan.
*Pour the artichoke mixture into an 8-inch ovenproof baking dish, sprinkle the remaining 2 tablespoons of Parmesan, and bake for 20 to 30 minutes, until the artichoke mixture starts to bubble and is slightly browned around the edges.
*Serve with tortilla chips and warm french bread.
Note: Easily doubles
Submitted by: Annie Distelzweig
Personal Notes: I got this recipe from my friend Sam Daniels at Luke AFB. Whenever she made it people were licking the dish to get the last few bites :)
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