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Hot Artichoke Dip


You’ll Need:

2 (8 ounce) cans artichoke hearts, drained and chopped
2 (4 ounce) cans green chile peppers, drained and chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 1/2 cups mayonnaise
1/2 (8 ounce) package shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese, divided

Directions : In an oven safe bowl, combine artichoke hearts, chile peppers, pimento peppers, mayonnaise, Monterey Jack cheese and almost all of the Parmesan cheese; sprinkle remaining Parmesan cheese on top. Refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes, or until lightly browned

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