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1 1/2 cups mayonnaise
1 (14-ounce) can artichoke hearts, drained and
1 (4-ounce) jar pimientos
2 (4-ounce) cans chopped green chile peppers,
1/2 cup shredded fresh Parmesan cheese
1 cup shredded Monterey Jack cheese
1 teaspoon garlic
Crackers or baguette slices

Preheat oven to 350 degrees. Combine all ingredients in a medium
bowl. Spread mixture into an 8x8-inch casserole dish. Bake
uncovered for 30-45 minutes until browned. Serve with crackers or
baguette slices.

Yield: 10-12 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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