MEXICAN ARTICHOKE DIP

    This is one of my absolute favorite party dips (and one of the easiest to make).
    It comes courtesy of my friend Jill Hyatt.  I ate nearly a half bowl of it New Year's Day.

3 cans of Aritichoke Hearts, drained and chopped.
2 cans of chopped Green Chilies.
2 cups of Mayonnaise
2 cups of Grated Parmesean Cheese

Combine all the ingredients and bake at 350-degrees for 45 minutes.

Serve hot with tortilla chips.