Green Chili Artichoke Dip

Green Chili Artichoke Dip- Mallory Johnson

1 package (8 ounce) cream cheese- room temperature works best
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
3/4 small can of diced green chili
2 cups shredded part-skim mozzarella cheese
Freshly ground black pepper
1/2 small can of diced Jalapeno (optional)
2 cans marinated artichoke hearts. (5 hears or so per can)

Drain artichoke, (I squeeze the hearts to get rid of the excess water.) Chop and set aside. Take cream cheese, mayo, motz & parm cheeses, combine in med bowl. Once completely mixed, add artichoke, green chili, Jalapeno and salt and pepper. Remember Jalepeno- the more you add the spicier it will be. Bake at 350 covered in foil for 20-25, take foil off and bake for another 15 or until golden on top.