2 cans marinated artichoke hearts, rinsed and drained
2 sm. cans green chilies (mild or hot depending on taste)
1 c. Parmesan cheese
1 c. mayonnaise

Use food processor to chop artichoke hearts and chilies. Mix in cheese and mayonnaise. Pour into an 8 x 8 inch Pyrex dish. Bake at 350 degrees for 20 minutes or until bubbly. Serve with nacho chips.