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Hot Artichoke Dip recipe

5 servings

Ingredients:

2 (8 ounce) cans artichoke hearts, drained and chopped

2 (4 ounce) cans green chile peppers, drained and chopped

1 (4 ounce) jar pimento peppers, drained and chopped

1 1/2 cups mayonnaise

1/2 (8 ounce) package shredded Monterey Jack cheese

1/2 cup grated Parmesan cheese, divided

Instructions:

In an oven safe bowl, combine artichoke hearts, chile peppers, pimento peppers, mayonnaise, Monterey Jack cheese and almost all of the Parmesan cheese; sprinkle remaining Parmesan cheese on top.

Refrigerate for 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 30 minutes, or until lightly browned.