Hot Artichoke Dip

One 14-ounce can of artichoke hearts in water
1/4 cup mayonnaise
3/4 cup freshly grated Parmesan cheese
3 ounces cream cheese
2 tsp. fresh dill
1 clove garlic, minced
Pepper to taste

Preheat oven to 350°. Put all ingredients in food processor; pulse to a fine chop (just before puree).

Place in small casserole and bake for 30 minutes. Serve hot or cold as a dip for chips or veggies.

Baked Artichoke Dip II

This creamy, hot dip is a treat, combining garlic with a rich, cheesy aroma. It is perfect with raw vegetables, chips, crackers and bread.

2 cups mayonnaise
2 cloves crushed garlic
2 cups grated Parmesan cheese
2 (6.5 ounce) jars marinated artichoke hearts, chopped
1/8 tsp. Worcestershire sauce
ground cayenne pepper to taste
1 tsp. dried parsley

Preheat oven to 350° F (175° C).

In a large bowl, combine the mayonnaise, crushed garlic, parmesan cheese, artichoke hearts and Worcestershire sauce. Pour into a baking dish and top with cayenne pepper and parsley flakes.

Bake in the preheated oven, approximately 30 to 45 minutes, until hot and bubbly. Serve with tortilla chips, crackers or veggies.

Makes 12 servings