Cheesy Artichoke Dip

← appetizers
Imspired by recipe from Tami Vargas
From the kitchen of: Alicia Wingren
1 14 oz. can artichoke hearts, drained and chopped
1/2 c. Finely chopped onion
1 8 oz. package cream cheese
1 c. Parmesan cheese, grated (fresh, not from a green can, if possible)
1/8-1/4 c Mozzarella, grated
1 egg, whisked
1 Tbsp. olive oil
Green onion, or chives chopped (optional)

Combine ingredients except for the green onion. Put into 1 quart ungreased baking dish. Bake at 350°F for 30 minutes. Top with green onion before serving. Serve warm with your favorite chips, crackers, or veggies.

Variation: omit onion and green onion, and top with slivered almonds instead

NOTES: The original called for 1 Tbps. of mayo in it, but I switched to adding 1 egg and 1 Tbsp olive oil and I very much prefer it. Try it both ways and make it the way you prefer!