Hot Artichoke Dip - cooking recipe

Ingredients

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

Preparation

Reserve 2 teaspoons pimientos.
Mix all ingredients in medium bowl.
Spoon into a shallow 1 1/2-quart baking dish.
Sprinkle with additional Parmesan cheese and reserved pimientos.
If making ahead, cover and refrigerate.