Artichoke Dip: good stuff

I've been inundated recently with good recipes involving five ingredients or less. This is a good one:

Artichoke Dip
- 8 oz (one block) cream cheese, softened (I use Philadelphia 1/3 less fat)
- 1 c. sour cream (I use Tillamook lite)
- 1 c. parmesan cheese, shredded (pepperjack would also be good), plus more if you plan to bake the dish
- (1) 3.5 oz can fire roasted diced green chiles
- (1) 14 oz can artichoke hearts, chopped into small bits

Mix the cream cheese, sour cream, and parmesan cheese by hand or in a food processor until well blended. Incorporate the green chiles and artichoke hearts by hand until thoroughly mixed.

If serving cold, chill for an hour or so before serving. For a baked dip, put the mixture in an oven-proof dish, sprinkle with more cheese, and bake at 350 until the cheese is bubbly and the dip is heated through (10-15 minutes).

Serve with a thinly sliced baguette.