Hot Artichoke Dip - cooking recipe

Ingredients

4 oz. jar diced pimientos
14 oz. can artichoke hearts
1 1/2 c. mayonnaise
2 (7 oz.) green chilies
4 oz. Monterey Jack cheese
1/2 c. Parmesan cheese
corn or tortilla chips

Preparation

Drain artichoke hearts and green chilies.
Chop hearts coarsely and dice chilies.
Drain pimientos but reserve 2 teaspoons for garnish.
In medium bowl, mix first 6 ingredients. Spoon into 1 1/2-quart baking dish and sprinkle with additional Parmesan and reserved pimiento.
You can make ahead to this point and cover into refrigerator.
Bake uncovered at 325\u00b0 for 30 minutes until bubbly.
Serve with chips.
Makes 5 cups.