Hot Artichoke Dip
| 4-oz shredded Gibbsville Cheddar Cheese (about 1/2 C) | 1/2 C parmesan cheese |
| 4-oz shredded Gibbsville Monterey Jack cheese (about 1/2 C) | 1/2 tsp. pimento |
| 2 7-oz. cans green chilies | 1-1/2 C mayonnaise |
| 2-16-oz. cans artichoke hearts (prefer water packed | |
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Mix all ingredients together and put into a casserole. Bake uncovered for 30 minutes at 350 degrees. Serve with toast points. |
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