Spicy Artichoke Dip ...p10

You know what they say about digital photos:  never delete them from the camera until you're sure you've saved them (and backed them up!).  I regret that my next several appetizer recipes will be without photos as my computer bit the dust yesterday....after I downloaded pictures and deleted them from the camera.  Talk about grief!

update:  good news, my computer's hard drive is intact and I still have my pictures!  Hurray!  Here's the uncooked Spicy Artichoke Dip:

The spiciness of this dip should not cause anyone grief....  The heat is subtle and, if you're like the critic and me, you'll eventually switch from crackers to a spoon to gobble up more.  I think if you wanted it really spicy, you could use Rotel's "hot" recipe, but according to the critic, this dip is perfect as is.   

Hardy Appetit!
SPICY ARTICHOKE DIP

2 large cans artichokes (packed in water)
8 oz. pkg. Cream Cheese
12 oz. mayonnaise
12 oz. shredded parmesan cheese (divided)
1 can Rotel tomatoes
1 can chopped green chilies

Drain artichokes ad cut into small pieces; combine all ingredients and place in 9"x13" baking dish.  Save at least 1/2 bag of parmesan to sprinkle on top.
Bake at 375° for 35 min.  Serve with baguettes, crackers, or chips.