Preheat oven 350* F

1 8 ounce package of cream cheese (softened)
1/2 cup mayonnaise
1/2 cup parmesan cheese
1 cup shredded mozzarella
Zest of 1 lemon
Juice of 1/2 lemon
1 jalapeno minced (optional)
2 scallions (sliced thinly)
1 14 ounce can of artichoke hearts (drained and coarsely chopped)
Salt and pepper

In a large bowl, beat cream cheese and mayo until well blended. Add the remainder of the ingredients, with the exception of the artichokes hearts. Beat well until it is completely blended. Add chopped artichoke hearts and pour into a small, greased casserole. Bake for 30 minutes or until golden and bubbling around edges. Use crackers or chips for dipping.
* To make a lighter version, use lite cream cheese, lite mayo and part skim mozzarella, veritably no difference in final outcome.