Baked Artichoke Dip

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INGREDIENTS:

1 (14-ounce) can artichoke

hearts or hearts of palm,

drained and chopped


1 cup grated Parmesan cheese


3/4 cup mayonnaise


1 clove garlic, minced


14 teaspoon Worcestershire sauce


18 teaspoon hot sauce



1/2 cup red bell pepper, chopped


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INSTRUCTIONS:


Combine all ingredients, stirring well; spoon into a lightly greased 1-quart casserole.

Bake, uncovered, at 350° for 20 minutes or until bubbly.


Yield: 2 cups.

Note: I always double this recipe as it is never enough! Serve with slices of thin bread, baguette bread, tortilla chips or crackers.

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