Appetizer: Hot Artichoke Dip

1 (14-oz.) can artichoke hearts, drained and coarsely chopped

1 (4-oz.) jar sliced pimientos, drained and coarsely chopped

1 c. mayonnaise

2 (4-oz.) cans diced green chilies, drained

6 oz. Monterey Jack cheese, shredded

3/4 c. grated Parmesan cheese

Tortilla chips

In a medium bowl, mix artichokes, pimientos, mayonnaise, green chilies, Monterey Jack cheese, and 1/2 cup Parmesan cheese.  Spoon into a shallow 1 1/2 qt. baking dish.  Sprinkle with 1/4 cup Parmesan cheese.  Bake or cover and chill up to 24 hours.  Bake covered in a preheated 325 oven for 30 minutes.  Uncover and broil for 1 to 2 minutes.

Recipe Note:  Serve with tortilla chips, great for parties!

Beata Gray

From the Kitchens of CMC

Columbus Mennonite Church

2004