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Serves 6
Ingredients:
2 tablespoons butter
1 tablespoon garlic, minced
1 bunch scallions, white and light green parts chopped
6-8 ounces mushrooms - white or baby bella, stemmed & diced
1 tablespoon rosemary
3 oz prosciutto, chopped
1 14 ounce jar artichoke hearts in water
1 cup fontina cheese, grated
1/2  cup cheddar, grated
1/4  cup parmesan or romano cheese, grated
1/2 cup mayo
salt and pepper to taste

Method of Preparation:
1.    Preheat oven to 375 degrees F.
2.    Melt butter in a 10 inch skillet over medium heat. Add garlic & scallions until fragrant, about 30 seconds. Add diced mushrooms. Let sit without stirring for a few minutes to release the juices from the mushrooms. Add rosemary, salt, and pepper. Add prosciutto and continue cooking until mushrooms are cooked through and prosciutto is browned. Spoon into a large bowl.
3.    To the bowl, add chopped artichoke hearts, all the cheeses, and mayonnaise.
4.    Put mixture in an 8x8 baking disk Cook in oven for 20-25 minutes until the top is golden brown and bubbling. Serve with crackers or tortilla chips.