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Sunday, May 15, 2011

Artichoke Dip

By: Lesa Stevens

2 (4 oz.) cans green chilies
1 (4 oz.) jar pimento, drained
8 oz. monetary jack cheese, grated
1 (8 oz.) can artichoke hearts, drained
1½ c. mayonnaise
1 c. grated parmesan cheese

Directions:
Mix all of the together except for ½ cup of the parmesan cheese.
Bake at 325° for 45 minutes.
Top it with the remaining parmesan cheese.
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