I got this recipe from my Mother In Law – I know there are several versions of this dip – but I like this one the best…
2 c mayonnaise
2 c shredded parmesan
2 cans artichoke hearts, chopped
7 oz can hot green chilis
7 oz can mild green chilis
10 oz can jalapenos, diced
Bake in a 9x13” pan at 450° for 20 – 30 minutes or until the top is bubbly.
*sometimes, I add panko bread crumbs (in butter) on the top for the last 10 minutes.