~Set oven to 350.
~Chop artichoke hearts. (I pulsed them in the food processor). I read in other recipes to get the hearts that are in water, not oil. My store only have the ones that were in oil, so I just gave them a quick rinse.
~Drain chilies. I drained and them patted them with a paper towel. I didn't want them to make the dip runny.
~Place all ingredients in a bowl and mix until combined.
~Place in oven safe serving dish. Sprinkle a little more Parmesan on top.
~Bake in oven for 15-20 minutes until bubbly, melted through, and the cheese is golden brown on top.
Note- We first tried this dip at a wedding rehearsal dinner. My husband loved it so much, I just had to ask the groom's mom for the recipe! And she was sweet enough to give it to me. She laughed and said, You know this is the simplest dish, but everyone always says it's the best artichoke dip they've ever had!