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Hot Artichoke Chili Dip

1 14-oz can artichoke hearts, drained well and very coarsely chopped
1 C mayonnaise
1 C Parmesan cheese, very finely grated
About 2/3 can small chopped green chili peppers (mild) (this is less than ¼ C, I’d say about 3 T of chilies). Make sure drained well.

Mix together, put in baking dish, 350 degree oven until slightly bubbly (if you cook it too long, it will start separating). Serve with crackers.


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