2 cans (10 oz.) artichoke hearts, water packed
2 jars (4 oz.) marinated artichoke hearts
2 cans (3 oz.) chopped green chilies
4 oz. plus Monterey Jack cheese
4 oz. plus sharp cheddar cheese
3-4 tbsp. mayonnaise

Drain all cans and jars. Chop or (blender chop) artichokes. Spread in bottom of 11 x 13-inch glass dish. Spread chopped chilies over artichokes. Spread mayonnaise and add grated cheese. Heat just until bubbly.

Serve with plain nacho chips.