No Spinach - Lilly'S Artichoke Dip - cooking recipe

Ingredients

2 (14 ounce) cans canned artichoke bottoms in water
2 (8 ounce) bricks of softened cream cheese
2 (4 ounce) cans diced green chilies
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 roma tomatoes, chopped (for garnish) (optional)
4 green onions, sliced (for garnish) (optional)
tortilla chips

Preparation

Heat oven to 400.
Drain and chop artichoke bottoms.
Combine first 6 ingredients in oven proof dish. I use a stoneware dish.
Bake for 15 minutes.
After 15 minutes, stir to combine melting ingredients.
Bake another 15 minutes.
Meanwhile chop fresh roma tomatoes in a large dice. Set aside.
Thinly slice green onions. Set aside.
Check dip to make sure all ingredients are thoroughly incorporated and bubbling.
Garnish with tomatoes and green onions.
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.