Creamy Artichoke Dip


2 8-ounce packages of cream cheese
1/3 cup sour cream
1/4 cup mayonnaise
1 Tbsp. Fresh lemon juice
1 garlic clove, crushed
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
18 oz. marinated (or not) artichoke hearts, drained and coarsest chopped
1 cup grated mozzarella cheese
3 green onions, finely chopped
2 tsp. minced jalapeño chili

Beat first 8 ingredients in an electric mixer.

Fold in remaining ingredients. Spread into an 11x7x2 glass baking dish.

Bake at 400F until bubbly and browned on top, about 20 minutes. Serve with pita chips.

May be made one day ahead, cover and refrigerate before baking.


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