Artichoke Dip

1 jar (4 oz.) diced pimientos
1-1/2 c mayonnaise
2 cans (7 oz. each) diced green chiles, drained
1 can (14 oz.) artichoke hearts, drained and chopped
4 oz. Monterey Jack cheese, shredded
1/2 c plus additional grated parmesan cheese

Drain pimientos.  Reserve 2 t (for topping).  Mix artichokes, green chiles, mayonnaise, Monterey Jack cheese and 1/2 c parmesan cheese.  Spoon into shallow 1-1/2 quart baking dish.  Sprinkle additional parmesan on top, along with reserved pimientos.

If making ahead of time, cover and refrigerate.  Bake uncovered in preheated 325 oven for 30  minutes or until bubbly.  Serve with tortilla chips.

Janet Cutler
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