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.

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