Hot Artichoke Dip (Enough for an 8x8 cake pan:)

1 Cup Marinated Artichokes (the 14 oz jar)
1 Cup Mayonaise
1 Cup Parmesan Cheese (Kraft is fine)
1 8oz Package Cream Cheese (softened)
1 7oz Can Chopped Green Chilies
Jalepenos as desired
Minced raw garlic, if desired

Drain the artichokes and discard the marinade (or save it for a salad dressing). Chop the artichokes into small pieces. Some of the outside leaves may be tough – but if you can cut them small enough and you can still use them. They will soften in the dip.

Mix the mayonaise and cream cheese until smooth. Add the parmesan cheese, the chopped artichokes and the green chilies and stir until well blended. Add jalepenos — taste after you mix in each spoonful. You can also add more green chilies instead of the jalepenos. I use a teaspoon or more of minced garlic to add to the heat and flavor.

Put the mixture in a casserole dish or an 8x8 cake pan, and bake at 375 degrees until it's hot through, and starting to brown on the top. Serve warm with tortilla chips, or crackers. (Try it with the Nabisco crackers with the sun-dried tomatos!)

Enjoy! Be prepared to make more – it goes fast.