Greg'S Artichoke Dip

• 2 large cans artichoke hearts, drained, squeezed and cut in chunks
• 1 large can pitted black olives, quartered
• 1 red pepper, in chunks
• 1 small can mushrooms (stems and pieces) drained and diced
• 1 c. mayo
• 1 c. Parmesan cheese
• juice of 1/2 lemon or 1 Tbsp. bottled
• 1/2 tsp. each oregano and basil
• 1 tsp. garlic powder
• 1/2 tsp. salt and pepper
• 1/4 tsp. cayenne pepper
• Tabasco

1. Preheat oven to 425u0b0.
2. In a large bowl, combine artichokes and lemon juice.
3. Add dash of Tabasco, oregano, basil, garlic, salt, pepper and cayenne pepper.
4. Mix in mayo.
5. Mix in Parmesan cheese. Add olives, red pepper and mushrooms.
6. Empty into 9 x 9-inch glass baking dish or casserole.
7. Bake at 425u0b0 for 30 to 35 minutes or until top turns brown.
8. Serve immediately with thinly sliced French or Italian bread.
9. This can be prepared in advance and baked when needed. Keep refrigerated.

artichoke hearts, black olives, red pepper, mushrooms, mayo, parmesan cheese, lemon, oregano, garlic powder, salt, cayenne pepper, tabasco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933488 (may not work)