Artichoke Dip

 Recipe from Monica Pileggi

I made this for a recent book club evening.

1 14 oz. can artichoke hearts (not in oil), drained well, and chopped
1 clove garlic, minced 
3 T. chopped onion 
3 basil leaves, chopped
3/4 cup grated Parmesan cheese 
1 cup grated mozzarella cheese + a little for the topping
3/4 cup mayonnaise
1 4.5 oz. canned green chilies, drained
3 oz. cream cheese, room temperature
Dash or two of hot sauce (optional)
Pepper to taste 
Dash Worcestershire sauce
1 t. fresh lemon juice

Crusty bread, crackers, or tortilla chips

Preheat oven to 350 degrees F.
 
Combine the dip ingredients in a bowl and stir to combine.

Place in an 8x8 baking dish and top with additional mozzarella cheese. 

Bake for 30 minutes. It should come out nice and golden on the top. 
 
Serve with the sliced crusty bread, crackers, or tortilla chips. 

Optional:  Add 1 cup chopped fresh spinach to the mixture.