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Preheat oven to 350 degrees. In a bowl, combine artichoke hearts, spinach, mayonnaise, parmesean cheese, 1 3/4 cups monterey Jack cheese, pecorino romano, and green chilis, stirring until well combined. Transfer artichoke mixture to a 1 quart baking dish and sprinkle with remaining 1/2 cup of monterey jack cheese. Bake dip in middle of oven until cheese is melted, about 15 minutes. Serve warm, with crackers.makes about 3 cups