2 (8 oz.) cans of water packed artichoke hearts
2 (4 oz.) cans diced Ortega green chilies
1 c. mayonnaise
1/2 c. Parmesan cheese
4 to 6 oz. grated Mozzarella cheese

Drain and squeeze excess water from artichoke hearts and chop finely. Stir together with rest of ingredients. Put into an ungreased baking dish. Bake at 350 degrees for 1/2 hour or until light brown and bubbly. Serve with dip style corn chips or similar heavy chips or crackers.