Baked Artichoke Dip

• 2 cans artichoke hearts
• 1 1/4 cup mayonaise
• 1 cup shredded italian 4 cheese blend
• 2 TBS Parmesan cheese
• 1 can green chilis, drained
• 1 small jar pimentos, drained
• 3 green onions, sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1 teaspoon dried thyme
• paprika
• salt and pepper

1. Preheat oven to 375 degrees. Chop the artichoke hearts. Using paper towels, squeeze excess liguid from the chopped hearts. Put in a bowl with the rest of the ingredients (except parmasan and paprika)and combine thoroughly. Put in a baking dish and spread flat. Sprinkle with the reserved parmasan cheese and sprinkle with paprika. Bake for 30-40 minutes until crusty and nicely browned on top. Using paper towels, blot excess grease from the top being careful not to mess up the top crust.
2. Serve with baguette slices

hearts, mayonaise, parmesan cheese, green chilis, pimentos, green onions, garlic, dry mustard, thyme, paprika, salt

Taken from www.epicurious.com/recipes/member/views/baked-artichoke-dip-50061551 (may not work)