Southwestern Artichoke Dip - cooking recipe

Ingredients

1 (4 oz.) diced pimento
1 (14 oz.) artichoke hearts
1 1/2 c. (24 oz.) Hellmann's mayo
8 oz. Monterey Jack cheese
1 (4 oz.) diced chilies (medium)
1 (4 oz.) diced chilies (hot)
1/2 c. Parmesan cheese

Preparation

Drain and finely chop artichoke hearts.
Blend together all ingredients using only 1/4 cup Parmesan cheese.
Reserve remaining 1/4 cup to spread on top before baking.