From the kitchen of Kathleen Curtis
2-14 ounce cans artichoke hearts
2-4 ounce cans chopped green chilies
1 cup grated Parmesan cheese
1 cup mayonnaise or Miracle Whip
Optional: add 3 teaspoons chopped jalapenos
Drain artichoke hearts and chop. (May use a food processor). Add drained, chopped chilies. Add cheese and mix with mayonnaise. Bake at 350 for 30 minutes or microwave 5 minutes on high power until warm. Serve with crackers or corn chips.
* Using half this recipe makes enough of an appetizer for four people