Hot Artichoke Dip - cooking recipe

Ingredients

1 (14 oz.) can artichoke hearts
1 (4 oz.) jar diced pimiento (optional)
1 1/2 c. mayonnaise
4 to 5 oz. Monterey Jack cheese with jalapeno peppers, grated
1/2 c. Parmesan cheese
corn or tortilla chips
extra fresh or dried jalapeno to taste

Preparation

Drain artichoke hearts and coarsely chop in food processor. Place in medium bowl.
Drain pimiento (reserve 2 teaspoons for top) add to chopped artichoke with all other ingredients.
Mix well. Spoon into 1 1/2-quart baking dish.
Sprinkle with additional Parmesan and reserved pimiento.
Cover and refrigerate.
Bake uncovered at 325\u00b0 for 30 minutes or until hot and bubbly.
Can be microwaved.
Serve with chips.