1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
2 (6 oz.) jar marinated artichoke hearts, drained and chopped
1 (4 oz.) jar chopped pimientos, drained
1 1/2 c. grated cheddar cheese
3 tbsp. Parmesan cheese
Salt and pepper to taste

Beat cream cheese with sour cream until smooth. Add remaining ingredients. Bake in 1-quart baking dish until hot and bubbly, approximately 30 minutes at 350 degrees. Serve with crackers, thin slices of crusty French bread or raw vegetables. May be baked in hollowed out loaf of round unsliced bread.

Wrap tightly in 2 layers of foil and bake 1 1/2 hours at 400 degrees. For smaller quantity, halve recipe and bake in glass pie plate.