Artichoke Dip

This recipe can be served hot or cold.  You can make variations by adding pimento, green onions, olives  garlic, or lemon juice.  It is fun to experiment with.

14 oz. jar of artichokes, or 1 pkg. frozen Birdseye artichokes.
1-2 cans green chilies, chopped
1 cup mayonnaise
1-2 cups Parmesan cheese

1. Preheat oven to 350 degrees F.

2. In a large bowl, thoroughly mix the mayonnaise, Parmesan and artichoke. Transfer the mixture to an 8x8 inch baking dish.

3. Bake 30 minutes, or until the surface is lightly browned and bubbly.

4. Sprinkle with paprika and serve warm.

Notes: The key to keeping this recipe from being "too greasy  is to not over cook it. Anytime a cheese/mayo/sour cream/whatever dip has grease floating on the top, it's because it was over cooked and has "separated". Every oven is different so cook just until the cheese has melted and then take it out and let the cheese continue to melt from the heat that the baking dish and the contents are providing. Once it is over cooked and has separated, you can't mix the grease back in. You have to eat it like that or throw it out like one reviewer did, twice. I also would take the advice of another reviewer and use a lighter mayonaise or artichokes packed in water, but if you keep a close eye on the dip it shouldn't come out greasy

Serving Ideas: serve with tortilla chips, bagel chips, wheat thins or vegetables.