A creamy, cheesy hot dip with chunks of artichokes, nice onion and Asiago flavors, and a touch of spicy heat. Serve with pita crackers, natural tortilla chips, carrot sticks or bread.
Drain the artichoke hearts. (If using frozen ones, thaw them in the microwave and drain.) Roughly chop the artichoke hearts, leaving some chunks. Pat them dry with a paper towel and add them to your large mixing bowl.
Serve with pita crackers, natural tortilla chips, carrot sticks, or bread. Store leftovers covered in the refrigerator for up to four days. You also can freeze the leftovers and reheat them in the oven or microwave.