Artichoke and Green Chili Dip

Arlene from my UMW Circle group served the most incredible dip last Tuesday evening; she said I was free to share--here ya go:

Artichoke and Green Chili Dip (Sandy Theis)
8 oz. cream cheese (neufwhatever or reg. is good), room temperature
up to 1 cup (usually 3/4 cup or as much as you like) light mayonnaise
14 oz. can artichoke hearts, drained and chopped
7 oz. can chopped green chilies with liquid

Chop drained hearts and mix in all ingredients. Chill. Serve with pretzels, Dorito multi-grain chips, etc.