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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
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