Ingredients:

3 serrano chilies, membranes and seeds removed and minced
2 cans quartered artichokes in water, drained and diced
8 ounces cream cheese, softened
¾ cup mayonnaise
1 cup shredded parmesan cheese
1 cup shredded sharp cheddar cheese
2 cloves garlic, minced
¼ teaspoon garlic salt
¼ teaspoon onion powder
½ teaspoon seasoning salt

Directions:

Mix all ingredients together in large mixing bowl. Refrigerate for at least 2 hours to let flavors blend together. Serve with tortilla chips.

Michelle M. Gonsalves
Executive Chef
Frontera Produce LTD