2 - 14 oz. cans artichoke hearts, drained and chopped
2 c. parmesan cheese (8 oz. can)
1 c. mayonnaise
1 c. sour cream
1 c. bottled red pepper sauce

Preheat oven to 350°F. Mix all together. Pour into a 4 c. souffle or casserole dish.

Bake 45 minutes until golden brown and bubbly. Can be made ahead of time and refrigerated up to 24 hours. Serve with crackers or tortilla chips.