Ingredient

Base & Cheeses

• 1 pkg (8 oz) cream cheese, softened

• ⅓ cup mayonnaise

• ¼ cup shredded Parmesan cheese

• ¼ cup shredded Asiago cheese

• ⅓ cup shredded part‑skim mozzarella cheese

Seasoning

• 1 tsp dried minced garlic

• 1 tsp dried parsley flakes

• ½ tsp celery salt

Vegetables & Mix‑Ins

• 1 can (14 oz) water‑packed artichoke hearts, drained and coarsely chopped

• 5 oz frozen chopped spinach, thawed and squeezed dry (about ½ cup)

• 1 can (4 oz) chopped green chiles, drained

• 1 jar (2 oz) diced pimientos, drained

For Serving

• Tortilla chips or cubed sourdough bread

Directions

Preheat the oven to 350°F. In a large bowl, beat the cream cheese, mayonnaise, Parmesan, Asiago, dried garlic, parsley, and celery salt until well combined. Stir in the artichokes, spinach, green chiles, and pimientos. Transfer the mixture to a greased 3‑cup baking dish and sprinkle the mozzarella over the top. Set the dish on a rimmed baking sheet.

Bake for 40–45 minutes, or until hot and bubbly. Serve warm with tortilla chips or cubed sourdough bread.

Nutrition Facts —

1/2 Cup

Calories: 180–230 Total Fat: 16–20 g Saturated Fat: 7–10 g Cholesterol: 30–45 mg Sodium: 450–600 mg Total Carbohydrates: 4–7 g Dietary Fiber: 1–2 g Sugars: 1–2 g Protein: 5–7 g