Chili’s Hot and Spicy Artichoke Dip
1 can (14 oz.) artichoke hearts, drained, chopped
1 cup (4 oz.) grated Parmesan cheese
1 cup sour cream
3/4 cup Roasted Green Chili and Garlic Salsa
Mix all ingredients until blended. Spoon into a shallow oven proof dish or a
9-inch pie tin. Bake at 350 degrees for 20 to 25 minutes or until lightly
browned. Serve with crackers or toasted pita bread wedges. Makes 2 cups.