Artichoke - Chili Dip

       We've used this recipe for almost 30 years.  I'm sure I owe someone credit for it but
it's been so long we can't remember where it came from.

1   14 oz can       artichoke hearts, drained and diced
1      4 oz can      green chili peppers, rinced, seeded and diced
1    cup                parmesan cheese, grated
1    cup                mayonaise
  lots of                tortilla chips or breadsticks or sourdough French Bread cut up

    Combine first four ingredients and turn it into an 8-inch round baking dish or a similar dish.
Bake at 350º for about 20 minutes or until bubbly and heated through and top is brown.

    Serve hot with tortilla chips or other dipable bread.

    We love this and I always make two batches.  The first for most folks.  In the second batch
I use "hot" green peppers, diced or diced jalapeños because I love the hot  flavor.