Artichoke and Jalapeno Dip
•1 (4 oz) jar chopped pimentos
•1 ( 14 oz.) can artichoke hearts, drained & diced
•1 1/2 c. mayonnaise
•1 ( 7 oz) cans diced green chilies
•6-8 fresh jalapenos less if you don't like it hot
•4 oz. Monterey Jack cheese, grated
•1/2c. Parmesan cheese ( the grated kind)
•Additional Parmesan cheese to cover
*Spray 1 1/2 qt casserole dish with Pam.
Drain and reserve 2 teaspoons of pimiento. Mix remainder pimiento, artichokes, mayonnaise,, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup Parmesan cheese. Spoon into a shallow casserole ( 1 ½ quarts) Sprinkle with additional parmesan cheese and pimientos. Bake uncovered at 325 degrees for 30 minutes or until bubbly.
Serve with crackers or baguette bread slices
Note: You may use canned jalapenos instead of fresh. The canned jalapenos are not hot. This is a "chunky" dip that can be made as spicy hot as you want! This dish is a crowd pleaser & will serve quite a few people.