Hot Artichoke Dip 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