No Spinach - Lilly's Artichoke Dip

• canned artichoke bottoms in water2
• cream cheese2

  softened

• diced green chilies2
• mayonnaise↗1 cup
• shredded cheddar cheese↗1 cup
• shredded monterey jack cheese1 cup
• roma tomatoes↗2

  chopped (for garnish) (optional)

• green onions↗4

  sliced (for garnish) (optional)

• tortilla chips

Step-by-step instructions

1. 1

   Heat oven to 400.

2. 2

   Drain and chop artichoke bottoms.

3. 3

   Combine first 6 ingredients in oven proof dish. I use a stoneware dish.

4. 4

   Bake for 15 minutes.

5. 5

   After 15 minutes, stir to combine melting ingredients.

6. 6

   Bake another 15 minutes.

7. 7

   Meanwhile chop fresh roma tomatoes in a large dice. Set aside.

8. 8

   Thinly slice green onions. Set aside.

9. 9

   Check dip to make sure all ingredients are thoroughly incorporated and bubbling.

10. 10

    Garnish with tomatoes and green onions.

11. 11

    Special note: this can be made in the crockpot as well, and even in the microwave with good results. I do prefer the oven method. What matters most is that it is bubbling hot.