1 can (14 oz.) artichoke hearts or bottoms drained
1 c. freshly grated parmesan cheese
8 oz. cream cheese room temperature
1/2 c. mayonnaise
1/2 tsp. dried dill weed
1/4 tsp. minced garlic

Heat oven to 400 degrees. Place half the artichoke hearts in food processor, chop coarsely. Add half parmesan cheese, cream cheese, mayonnaise, dillweed and garlic; process until smooth. Scrape mixture into 10 inch pie plate. Repeat procedure with remaining half, adding to plate after processing. Smooth top with spatula, bake until hot and bubbly, about 15 minutes. Serve immediately with bread sticks.