Ingredients
- 8 oz (225 g) cream cheese
- 8 or 10 marinated artichoke hearts
- 1 cup (225 mL) tomato salsa
- 1 cup (225 mL) shredded Monterey Jack cheese
Preparation
Spread cream cheese in 9×13-inch (33×23 cm) glass baking dish. Crush artichoke hearts with your fingers; spread over cream cheese. Cover with salsa, and top with cheese.
Bake at 350°F (180°C) for 25 to 30 minutes, until cheese starts to bubble. Dip will be extremely hot; allow to cool 5 to 10 minutes.
Serve with nachos or grilled panini bread.