Shelly's Recipe

ARTICHOKE DIP II

Category: Dips - Hot

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup Parmesan and Romano cheese
2 tsp Dijon mustard
1 (7 oz) can green chilies, diced
1/4 tsp hot sauce
1 onion, finely chopped
Dash pepper
1/2 cup mozzarella or provolone cheese, divided
1 (14 oz) can artichoke hearts, chopped
3-4 cloves garlic, crushed

Mix ingredients and pour mixture into a 1 quart casserole dish. Cover and chill for 3-24 hours. Bake at 350 for 45-55 minutes. Top is remaining cheese and bake for 5 minutes. Serve with toasted bruschetta slices.