Artichoke and Green Chile Dip

I got a similar version of this recipe from a co-worker ten years ago and it has been a family favorite and party staple for me since then. Everyone loves it and there are a variety of ways to make it. This one seems to be the favorite. The following posting makes it slightly spicy; you can use less green Tabasco or none at all if you don't want it to be spicy.

• Ready In: 25 mins
• Serves: 5
• Yields: 1/2 loaf pan

Ingredients

• 1 (15 ounce) can  artichoke quarters in water
• 1  cup mayonnaise
• 1 (4 ounce) can diced green chilies
• 1  cup fresh parmesan cheese
• 1⁄2 cup fresh parmesan cheese (to sprinkle on top)
• 1⁄2 cup  green Tabasco jalapeno sauce

Directions

1. Preheat oven to 400 degrees. Mix all ingredients except for the 1/2 cup parmesan and place in a loaf pan. Make sure it is mixed well and then use 1/2 cup parmesan to layer across the top. Place in preheated oven for 20 minutes. Dip is ready when it is bubbling and top layer of parmesan is brown. Serve warm with tortilla chips or sourdough bread.