1 (8 1/2 oz.) can artichoke hearts, drained
1 c. mayonnaise
1 c. grated Parmesan
Dash or two of garlic powder

FIRST VARIATION: Replace Parmesan with 1/2 cup grated Swiss and 1/2 cup grated Parmesan.

SECOND VARIATION: Add 1 can crabmeat, drained. Top with bread crumbs.

Preheat oven to 350 degrees. Cut artichoke hearts into small pieces. Mix with other ingredients. Spread into quiche dish or similar baking dish. Bake in conventional oven until heated through, about 10-15 minutes. Fast baking or overbaking tends to separate the dip. Serve hot with tortilla chips.