When Katie and I first started dating I soon learned about her families famous Artichoke dip. The origins of this recipe are from her Aunt Sue, who acquired the recipe through her college roommate. We love this dip and try to make it as much as possible.
1 cup of Mayo
1 cup of Parmesan cheese
1 small can of evaporated milk
2 small cans of diced green chilies
1 can of Artichoke Hearts in water cut into quarters
Mix all ingredients in a baking dish. Bake at 375 for 30-40 minutes or until the top browns.