2 14oz(795g)canned artichoke hearts* drainedrinsed, patted dry and chopped
¾cup(85g)shredded mozzarella cheese
1cups(112g)shredded parmesan cheesedivided
1 4oz(113g)can fire roasted chilisdrained
Instructions
Preheat oven to 375F (190C) and lightly butter a glass 9” pie plate (or an 8x8 glass baking dish). Set aside.
Combine cream cheese, sour cream, mayo, pressed garlic, artichoke hearts, mozzarella cheese, ½ cup parmesan cheese (56g), and roasted chilis in a large bowl. Stir well until completely combined.
8 oz cream cheese, ⅔ cup sour cream, ⅓ cup mayo, 1 large clove garlic, 2 14 oz canned artichoke hearts* drained, ¾ cup shredded mozzarella cheese, 1 cups shredded parmesan cheese, 1 4 oz can fire roasted chilis
Spoon ingredients into prepared baking dish and top with remaining ½ cup (56g) shredded parmesan cheese.
Transfer to 375F (190C) oven and bake for 20-25 minutes and cheese on top is melted and mixture is bubbly and heated through.