1 can artichoke hearts
1 (10 oz.) pkg. Monterey Jack cheese with jalapenos
1 sm. can green chilis
1 sm. jar minced pimentos
1/2 c. Parmesan cheese
3/4 c. mayonnaise

Drain artichokes, chilis, and pimentos. Cut Jack cheese into cubes and pulse in food processor. Add the artichoke hearts, chilis and pimentos and pulse 5-6 times. Mix in mayonnaise and pour mixture into ovenproof casserole. Top with Parmesan cheese. Bake at 325 degrees for 30-40 minutes. Serve hot with bagel chips.