HOT AND SPICY ARTICHOKE DIP

1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced
2 tbsp. sliced green onion
2 tbsp. chopped tomato

Heat oven to 350 degrees.

Mix all ingredients except onion and tomato. Spoon into 9-inch pie plate.

Bake 20-25 minutes or until lightly browned. Sprinkle with onions and tomato.

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HOT N SPICY ARTICHOKE SHRIMP DIP
Source: Pace booklet.
Makes about 2 1/2 cups dip

1 (14 oz) can artichoke hearts
4 1/4 oz shrimp, rinsed and drained
1 (3 oz) pkg cream cheese, softened
1/2 cup mayonnaise
1/2 cup Pace Picante Sauce
1/4 cup grated parmesan cheese
finely julienned red pepper strips
thinly sliced green onion
thinly sliced green onion tops

Drain artichoke hearts; dice. Add shrimp, cream cheese, mayonnaise, Pace Picante Sauce and Parmesan cheese; mix well. Spoon into 9-inch round pie plate or shallow baking dish.

Bake at 350 degrees F for about 20 minutes or until heated through or cook in microwave oven at high for about 3 minutes or until hot, stirring after each minute of cooking.

Garnish with red pepper and green onion. Serve with chips and assorted vegetable dippers.