1 (6 oz.) jar artichoke hearts, drained
1 c. grated Parmesan cheese
1 c. mayonnaise
1 tsp. lemon juice
2 tbsp. dehydrated onion
salt and pepper to taste

Blend all (in processor or blender).

Bake until lightly brown at 350°F for 10 to 15 minutes. Serve with Melba rounds.