Hot Artichoke and Green Chile Dip

 

• 1 can Artichoke Hearts
• 2 cans diced Green Chiles
• 1/2 cup Mayonnaise
• 1 1/2 cups Mexican Blend Cheese
• 1 tsp Chili Pepper Sauce (more or less to taste)

Preheat oven to 350°. Mix all ingredients in food processor until well-chopped.

Place in oven-safe container and bake about 15 minutes or until hot, bubbly, and browned on top.

Serve with baguette slices or inside a hollowed-out sourdough boule for an edible container.