1 16-oz. can artichoke hearts, drained and chopped
1 8-oz. pkg cream cheese1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/3 cup salsa verde
1/2 cup grated parmesan (not green bottle of topping)
1 cup grated Monterey Jack cheese
1 Tbl. lemon juice (or to taste)
1/8 tsp. salt (or to taste)
Cream together cream cheese, mayonnaise, and sour cream. Add rest of ingredients.
Heat in small crock pot or bake in greased shallow baking pan at 350 degrees until bubbly.
Serve with crackers, bagel chips, tortilla chips, melba toast, or thinly-sliced baguette.
