Spread cream cheese in 9x13-inch (33x23 cm) glass baking dish. Crush artichoke hearts with your fingers; spread over cream cheese. Cover with salsa, and top with cheese. 

Bake at 350°F (180°C) for 25 to 30 minutes, until cheese starts to bubble. Dip will be extremely hot; allow to cool 5 to 10 minutes.

Serve with nachos or grilled panini bread.