Hot Artichoke Dip Recipes

Makes 5 servings

    1 4-ounce jar pimiento diced                                   
    1 14-ounce can artichoke hearts drained and coarsely chopped   
    1 1/2 cups mayonnaise                                          
    2 7-ounce cans green chilies diced, drained                    
    4 ounces monterey jack cheese shredded                         
    1/2 cup parmesan cheese grated                                 
    Additional grated Parmesan cheese                              
    Corn chips or tortilla chips                                   

Drain pimientos and reserve 2 teaspoons of the pimientos. In a medium bowl, mix pimientos, artichokes, mayonnaise, green chilies. Monterey Jack cheese and 1/2 cup Parmesan cheese. Spoon into a shallow 1 1/2 -quart baking dish. Sprinkle with additional Parmesan cheese and reserved pimientos. If making ahead, cover and refrigerate.

Bake, uncovered, in a preheated 325?oven for 30 minutes or until bubbly. Serve with chips