Robert Ogle
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
  1. Drain pimentos and reserve 2 tsp. of the pimentos. 
  2. In a medium bowl, mix pimentos, artichokes, mayo, and green chilies, Monterey jack cheese, and 1/2 cup parmesan cheese. 
  3. Spoon into shallow 1 1/2 quart baking dish. Sprinkle with additional parmesan cheese and reserved pimentos. 
  4. If making ahead, cover, and refrigerate. Bake uncovered, cover and refrigerate.
  5. Bake uncovered 325 for 30 minutes. Serve with chips.
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