• 1 (about 6-oz) jar marinated artichoke hearts
• 2 Tbsp canned diced green chiles
• 1/4 cup mayonnaise
• 1 cup (about 4-oz) shredded cheddar cheese

Drain artichokes, reserving marinade; chop artichokes coarsely.

In a 2-or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise and cheese. Cover and heat until cheese is melted (45 minutes to an hour).

Stir gently to mix ingredients, then blend in 1/2 to 1 Tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency

Serve hot. Serve tortilla chips or baked flour tortilla triangles.

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