Mexican Artichoke Dip
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup grated Parmesan
- 3/4 cup mayonnaise
- 1 (4 ounce) can chopped chiles, undrained
- Combine all ingredients; stir well. Spoon mixture into a lightly greased
1-quart baking dish.
- Bake, uncovered, at 350 degrees F for 20 minutes or until lightly browned.
- Serve warm with tortilla chips.