1 (4 oz.) jar pimiento, diced
1 (14 oz.) can artichoke hearts, drained & diced
1 1/2 c. mayonnaise
2 (7 oz.) cans diced green chilies
4 oz. Monterey Jack cheese, grated
1/2 c. Parmesan cheese
Additional Parmesan cheese to cover

Note: You may substitute (7 oz.) can of diced jalapeno peppers instead of the green chilies or use 1 can of chilies and 1 can of jalapeno peppers.

Drain and reserve 2 teaspoons of pimiento. Mix pimiento, artichokes, mayonnaise, green chilies, Monterey Jack cheese and 1/2 cup Parmesan cheese. Spoon into shallow casserole (1 1/2 quart). Sprinkle with additional Parmesan cheese and pimientos. Bake uncovered at 325 degrees for 30 minutes or until bubbly. Serve with tortilla or corn chips. Makes 5 cups.