GOOD ARTICHOKE DIP Phyllis Ross

8 ounces cream cheese

14 ounces can artichoke hearts, not marinated

1 1/2 cups parmesan cheese, fresh grated

1 1/2 cups mayonnaise

7 ounces can green chilies, chopped

1 cup slivered almonds

Mix together, saving a few almonds for top garnish.

Bake at 325 degrees for 1/2 hour. Sprinkle with remaining almonds.

Serve hot with chips.