Hot Artichoke Dip - cooking recipe

Ingredients

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

Preparation

One day before serving,
drain pimento and reserve 2 teaspoons pimento.
Mix pimento, artichokes, mayonnaise, green chiles, Monterey Jack and 1/2 cup Parmesan.