Artichoke Dip

1 (14oz) can artichoke hearts, chopped (reserve liquid) 1 c mayonnaise (Hellman's recommended) 1 c freshly grated Parmesan 1/2 can chopped green chilies 2 Tbsp. minced onion 1 small clove or 1/2 large clove garlic, minced 1/2 Tbsp lemon juice garlic powder salt pepper shredded mozzarella crostini (see below) garnish: chopped fresh tomato and parsley

Combine first 6 ingredients; add seasoning to taste (easy on the salt -- the cheese already adds a lot). Add artichoke juice to the consistency you want and put in baking dish. Top lightly with mozzarella. Bake at 350°F for 25 min or until bubbly and lightly browned around the edges. Top with tomato (about 1/3 cup piled in the center) and parsley. Serve with crostini. For the crostini: Slice 1/2-in slices of baguette on a diagonal. Brush both sides with good, imported olive oil and broil lightly until toasted (flip once).