1 cup Mayonnaise

1 cup Sour Cream

1 jar (6 1/2 oz.) Artichoke Hearts

1/2 cup Parmesan Cheese (optional but extraordinary!)

3 Tbs. The Garlic of Eatin'

Drain and chop artichoke hearts. Mix with the remaining ingredients and place in serving container. Refrigerate at least three hours for flavors to blend.

HOT DIP:

1 cup Good quality Mayonnaise

1/2 cup Parmesan Cheese

1 jar (6 1/2 oz.) Artichoke Hearts

1/2 cup Crab, Shrimp or sliced Almonds (optional) 3 Tbs.

The Garlic of Eatin' Be sure to mix up and shake contents in package well before measuring. Drain and chop artichoke hearts. Mix with the remaining . Put in an oven proof dish. Refrigerate at least three hours. Bake uncovered 20-25 minutes at 325°F or until bubbly. Serve warm with crackers or bread squares.