Hot Artichoke Dip - cooking recipe

Ingredients

1 (4 oz.) jar diced pimiento
1 (14 oz.) can artichoke hearts, drained and coarsely chopped
1 1/2 c. mayonnaise
2 (7 oz. each) cans green chilies, drained and diced
4 oz. Monterey Jack cheese, shredded
1/2 c. grated Parmesan cheese (additional grated cheese needed)
corn chips or tortilla chips

Preparation

At least 1 hour or up to 1 day before serving, drain pimiento and reserve 2 teaspoons.
In medium bowl, mix pimiento, artichokes, mayonnaise, green chilies, Jack cheese and 1/2 cup Parmesan cheese.
Spoon into a shallow 1 1/2-quart baking dish. Sprinkle with additional Parmesan cheese and reserved pimientos. If making ahead, cover and refrigerate.