ARTICHOKE JALAPENO DIP

ARTICHOKE JALAPENO DIP 8 oz cream cheese, room temp 3 tbsp mayonnaise 1½ C grated Monterey Jack cheese 1 14 oz can artichoke hearts drained and chopped 1 4 oz can of chopped Jalapeno 2 tbsp minced garlic ½ tsp dried dill ¾ tsp salt ¼ tsp black pepper Preheat oven to 375. Mix all ingredients except ½ cup Monterey Jack cheese in a large bowl. Once combined, place into oven safe casserole dish. Top with remaining ½ cup Monterey Jack cheese. Bake for about 15-20 minutes, until warmed throughout and bubbly. Turn on the broiler and broil for an additional minute or two to brown the top. Serve immediately with chips or toasted bread