Mexican Artichoke Dip
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- 1 14 oz can artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 3/4 cup mayo
- 1 40z can chopped green chiles, drained.
Combine all ingredients; stir well. Spoon mixture into a lightly greased 1 quart baking dish.
Bake uncovered, at 350 degrees for 20 minutes or until lightly browned. Serve warm with tortilla chips or melba rounds
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