1 (13 oz) can artichoke hearts
1 (4 oz) can chopped green chilies
1 c. parmesan cheese
1 c. mayonnaise
1/4 c. dijon mustard
6 English muffins

Chop artichoke hearts and green chilies. In a mixing bowl, combine artichokes, chilies, cheese, mayo and mustard. When ready to serve preheat oven to 350°F. Split English muffins and spread mixture on each half.

Bake for 30 minutes until browned. Cut each half into quarters to serve as bite-sized pieces. May be baked in a shallow round baking dish as a hot dip served with crisp bread or tortilla chips.