Artichoke Dip

• 2 (14-ounce) cans artichoke hearts, drained
• 1 cup Hellmanns or Best Foods Real Mayonnaise
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3 medium garlic cloves, minced
• Dash of Tabasco red pepper sauce
• Cheese grater

1. Preheat the oven to 350F.
2. Chop the artichokes and mix with remaining ingredients.
3. Bake in quiche dish or an ovenproof dish until thoroughly heated and bubbly, about 30 to 45 minutes.
4. I prefer to mix this together and let it sit overnight.
5. Bake before serving.
6. Serve with water crackers.
7. Variations: Lynne Borkowski, a friend from working together at Caviar to Cabernet, cooks, drains and crumbles 16-ounces of bacon and sprinkles this on top before baking.
8. It makes a hearty appetizer and the bacon adds great flavor.
9. For a Southwest flair, I have also made the basic recipe and added a 7-ounce can of chopped green chiles.
10. Cooked, chopped shrimp (about 1 cup) added to the basic recipe adds a seafood twist!

hearts, hellmanns, cheese, garlic, tabasco red pepper sauce, grater

Taken from www.cookstr.com/recipes/artichoke-dip (may not work)