Artichoke-Jalapeno Dip

• 2 to 3 cups artichoke hearts, cut in bite size pieces(about 2 generous handfuls)
• 1 cup grated parmesan cheese (not canned)
• 1 cup mayonnaise
• 2 tbsp. chopped Jalapeno peppers (or to taste)

1. Mix ingredients together in bowl.
2. Pour in shllow baking dish.
3. Bake for 25 minutes at 350F.
4. Should be bubbly and crustly around edges.
5. Serve with Tostitos corn chips.

artichoke hearts, parmesan cheese, mayonnaise, peppers

Taken from www.foodgeeks.com/recipes/17979 (may not work)