2 c mayonnaise
2 c grated parmesan cheese
1-1/4 c chopped artichokes (1 box frozen, chopped)
1 c roasted green chiles, diced (2 4-oz cans)
Stir ingredients together, turn into a 1-1/2 to 2 quart casserole, heat to melt cheese, stirring occasionally. Spoon dip into a serving dish, broil until the top is golden and bubbly. Serve with pico de gallo and corn chips.