Ingredients
- 1 4 oz. jar pimento diced
- 1 14 oz. can of artichoke hearts drained and coarsely chopped
- 1 1/2 cups mayonaissaise
- 2 7 oz. cans green chilies diced, drained
- 4 oz. Monterey jack cheese shredded
- Additional grated Parmesan cheese
- Corn chips or tortilla chips
- Drain pimentos and reserve 2 tsp. of the pimentos.
- In a medium bowl, mix pimentos, artichokes, mayo, and green chilies, Monterey jack cheese, and 1/2 cup parmesan cheese.
- Spoon into shallow 1 1/2 quart baking dish. Sprinkle with additional parmesan cheese and reserved pimentos.
- If making ahead, cover, and refrigerate. Bake uncovered, cover and refrigerate.
- Bake uncovered 325 for 30 minutes. Serve with chips.
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