Spicy Spinach, Artichoke, and Chile Dip

2 8oz pkg cream cheese, softened
1/2 cup mayonnaise
1 4.5oz can chopped green chiles, drained
1 12oz jar marinated artichoke hearts, drained and chopped
1/4-1/2 cup canned chopped jalepeno, drained
1 10oz box frozen spinach, thawed and drained
3/4 cup grated/shredded Parmesan cheese

Preheat oven to 350 degrees. Mix together the cream cheese and mayo in a bowl until smooth, then stir in everything else. Spoon into a baking dish. Bake until slightly browned, about 30 minutes. Serve with crackers or crusty French bread. (Also, we use the leftovers as a spread on Panini-press sandwiches, and its very yummy!)

Fresh Salsa

1 14.5oz can diced tomatoes, mostly drained
3 Roma tomatoes, diced
1/2 bunch cilantro, finely chopped
1/4-1/2 pasilla pepper, de-seeded and chopped
1/2 jalepeno chile, de-seeded and chopped
1/2 small sweet onion, diced
1-2 cloves minced garlic
splash of rice vinegar
Salt, to taste

Mix all ingredients together and enjoy. Its better cold, so if can refrigerate first before serving. Depending on your preference of heat, leave in the seeds or use more of the chile peppers. This easily doubles too.