1 (8 oz.) jar artichoke hearts
1 (10 oz.) pkg. frozen spinach, thawed (optional)
1 (4 oz.) can diced green chilies
1 cup Parmesan cheese
1/2 to 1 cup mayonnaise (whichever you prefer)
1 (8 oz.) pkg. cream cheese

Set oven to 350°F. Drain artichokes into a kitchen cloth, ring as much oil out as you can. Chop into pieces - try to pull out any rough pieces - they are not tasty. Place in a medium oven safe dish.

If you want to add spinach, put however much you want into a kitchen cloth and wring as much liquid out as you can. Place in the dish.

Empty entire contents of the green chilies, Parmesan cheese and mayo into dish. Mix ingredients together. Place cream cheese on top. Microwave for about a minute or until cream cheese is just soft. Mix all ingredients together and scrape the sides of the dish - anything on the sides will burn.

Put into 350°F oven. After a half hour, take out and stir again to ensure everything is melting together and that the top doesn't get too brown. Put back into oven for another 1/2 hour. Allow to cool... this dip is EXTREMELY hot!!!

Serve with tortilla chips, warm sourdough bread or original bagel chips. Please enjoy as much as my husband and I do!

Submitted by: Sarah Solis - San Diego