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

1. Heat oven to 400 degrees.

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

TIP: Or spoon artichoke mixture into fresh mushroom caps (about 3 pounds, wiped clean). Brush edges of caps with melted butter and place on baking sheet; bake in 400 degree oven for about 15 minutes. Serve immediately. The dip can also be served without baking, at room temperature or cold.