This is an incredible easy recipe that is fun to experiment with, but I must admit that I prefer it as is.
2 cans (14 oz) of artichoke hearts (packed in water)
1 can (8 oz) of diced green chilis
1 cup mayonnaise
2 cups Parmesan cheese*
Mix everything together and bake in a bread pan at 350 for half an hour.
* You can really use any kind of cheese you like, though the softer cheeses don't seem to turn out as well. In my opinion, Parmesan works best for this dip.
A word of advice to save you from making the same mistake I once did - this dip consists of relatively subtle flavors. It is VERY easy to overpower it with even minimal spices (especially salt.)
(I'll take a picture the next time I make it!)
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