Drain and chop Artichoke Hearts Packed in Water (14 ounce). Mince the Garlic (3 clove) and drain and chop the Canned Mild Diced Green Chiles (4 ounce).
Mix artichoke hearts, garlic, Mayonnaise (1 cup), Sea Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), Sour Cream (1 cup), Whipped Cream Cheese (1 cup), Parmesan Cheese (1 cup) and mild green chiles in a bowl.
Pour into a lightly buttered rectangular baking dish and sprinkle lightly with additional shredded parmesan.
Bake at 350 degrees F (180 degrees C) on the center oven rack for 30 minutes or until lightly browned and bubbly.
Serve with wedges of garlic naan, or good old corn chips! Put a spoonful into an endive leaf for a “gluten-free” serving option. Leftovers make a great sandwich or bagel spread, as well as a topping on grilled white meat or white fish.