Hot Artichoke Dip

Ingredients

• 1 14 oz can artichoke hearts
• 1 4 oz jar diced pimiento optional
• 1 12 c mayonnaise
• 4 to 5 oz Monterey Jack cheese with jalapeno peppers grated
• 12 c Parmesan cheese
• corn or tortilla chips
• extra fresh or dried jalapeno to taste

Directions

1. Drain artichoke hearts and coarsely chop in food processor Place in medium bowl
2. Drain pimiento reserve 2 teaspoons for top add to chopped artichoke with all other ingredients
3. Mix well Spoon into 1 12-quart baking dish
4. Sprinkle with additional Parmesan and reserved pimiento
5. Cover and refrigerate
6. Bake uncovered at 325 for 30 minutes or until hot and bubbly
7. Can be microwaved
8. Serve with chips