Fiesta Del Sol Dip

Ingredients:
  • 1 can - 13.75 oz. artichoke hearts in water, drained and chopped
  • 2 cup (total) chopped assorted chilies and peppers: green, red, Anaheim, jalapenño, canned chilies
  • 1 1/2 cup mayonnaise
  • 6 oz. Monterey Jack cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 jar - 4 oz. pimento, drained and chopped
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Preparation:

Preheat oven to 325°. Combine artichokes, chilies and peppers, mayonnaise, cheeses and pimento and place in 8-inch square pan.

Bake for 30 to 40 minutes.

Servings: 8 - 10
Source:
Submitted by: Recipe Group Member
Date:

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