Mexican Artichoke Dip - cooking recipe

Ingredients

1 (14 oz.) can artichoke hearts, drained
1 c. grated Parmesan cheese
1 (4 oz.) can chopped green chilies (undrained)
1 c. light mayonnaise

Preparation

Puree artichoke hearts in food processor.
Combine all ingredients.
Spoon into a lightly greased 1-quart casserole dish. Cover.
Microwave on High until hot and bubbly, about 4 to 5 minutes, stirring once.