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Categories:Viewed: 106 - Published at: 3 years ago
Ingredients
- 1 (14 oz.) can artichoke hearts
- 1 (4 oz.) jar diced pimiento (optional)
- 1 1/2 c. mayonnaise
- 4 to 5 oz. Monterey Jack cheese with jalapeno peppers, grated
- 1/2 c. Parmesan cheese
- corn or tortilla chips
- extra fresh or dried jalapeno to taste
Method
- Drain artichoke hearts and coarsely chop in food processor. Place in medium bowl.
- Drain pimiento (reserve 2 teaspoons for top) add to chopped artichoke with all other ingredients.
- Mix well. Spoon into 1 1/2-quart baking dish.
- Sprinkle with additional Parmesan and reserved pimiento.
- Cover and refrigerate.
- Bake uncovered at 325° for 30 minutes or until hot and bubbly.
- Can be microwaved.
- Serve with chips.
