A slight variation of a delicious dip from long-time League member Peggy Murphy.
ARTICHOKE HORS D’OEUVRES
1 cup mayonnaise, not low fat (Best Foods)
1 cup parmesan cheese, or combination Romano/Parmesan, grated
1 8-ounce can artichoke hearts, not marinated, well drained and finely chopped
2 small cans diced green chilies, well drained or a combination of cans - one mild and one jalapeños two cans jalapeno chilies for a real kick.
Combine all ingredients. Spread in a 9" by 13" glass pan, or similar flat ovenproof baking dish.
Bake in a 350˚ oven for approximately 20 to 25 minutes, until golden, bubbly and fragrant.
May be sprinkled with minced parsley flakes and/or a sprinkling of paprika.
Offer warm from the oven (it smells so good!). Serve with chips and/or small rounds of bread. It is unlikely there will be any leftovers, but it goes well with scrambled eggs.