From Margaret Williamson, adapted from a local pub which serves up this cheesy dip with tortilla chips, but it would also go nice with bread.
INGREDIENTS:
- ½ lb. cream cheese softened
- 1 ½ c. grated Parmesan cheese
- 1 ½ c. mayonnaise
- 7 oz. drained artichoke hearts (from a glass jar of marinated artichoke hearts)
- ¼ lb. or more of fresh spinach, chopped
- ¼ small onion, chopped
- ¼ c. New Mexico Hatch diced green chilies chopped
- Tortilla chips
INSTRUCTIONS:
Blend both cheeses and mayo and onion in blender or food processor until smooth. Fold in artichokes, spinach and chilies. Place in shallow baking dish, sprayed with Pam, and bake at 350 degrees Fahrenheit for 20-25 minutes until bubbly.
Serve with tortilla chips.
ALTERNATE SOUTHERN CRAB DIP VERSION: Add 1 lb. crab meat and 1 T. hot sauce, together with 1 T. hot sauce.