Recipe: Baked Artichoke Queso Dip (using cream cheese and Parmesan)

BAKED ARTICHOKE QUESO

"I've served this hot cheese spread for years. The green chile and the Parmesan cheese give this creamy spread a hint of spice and saltiness so flavorful that you'll keep coming back for more."

1 (8 ounce) package cream cheese, at room temperature
1 cup light mayonnaise
3 garlic cloves, minced
1/2 cup white onion, finely chopped
1/4 cup fresh green chile, minced
1 (8 ounce) can artichoke hearts, drained and chopped
1 cup grated Parmesan cheese, divided use
Tortilla chips or crackers (for serving)

Preheat oven to 350 degrees F.

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 with the remaining 2 tablespoons of Parmesan.

Bake for 20 to 30 minutes, until the artichoke mixture starts to bubble and is slightly browned around the edges.

Serve with tortilla chips or crackers.

Makes 6 servings
Source: Simply 7: Quick Southwest Recipes Just 7 Ingredients Away by Kelley Cleary Coffeen