Artichoke Dip Recipe from my aunt in San Francisco. Every time I make the dip, I am asked for the recipe. It’s very good, but addicting. From Vicky Navarrete, Hesperia, of California

One 15- ounce can quartered artichoke
hearts, drained
One 3- ounce can diced mild green chiles
or diced jalapeño chiles
1 cup grated Parmesan
1 cup mayonnaise
3 to 4 green onions, chopped
One 8- ounce package cream cheese,
soft ened French bread or toast

Method:
1. Preheat the oven to 350°F.

2. Combine the artichoke hearts, chiles, Parmesan, mayonnaise, and green onions in a large bowl. Stir in the cream cheese and mix well.

3. Spoon the mixture into a 9- inch square baking dish.

4. Bake for 45 minutes, or until golden brown. Serve with slices of French bread or toast.

Artichoke Dip