Whooo Zippy! Artichoke Jalapeno Dip - cooking recipe

Ingredients

1 (4 ounce) jar chopped pimiento
1 (14 ounce) can artichoke hearts, drained & diced
1 1/2 cups mayonnaise, real
1 (7 ounce) can diced green chilies
6 -8 fresh jalapenos, to taste, remove seeds if desired, chopped finely
4 ounces monterey jack cheese, shredded
3/4 cup romano cheese, grated, divided (or similar)

Preparation

Spray 1 1/2 qt casserole dish with oil.
Mix pimiento, artichokes, mayonnaise, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup grated cheese. Spoon into a shallow 1 1/2 quart casserole. Sprinkle with remaining 1/4c shredded cheese. Bake uncovered at 325 degrees for 30 minutes or until bubbly.
Serve with crackers or baguette bread slices.