(14-ounce) can artichoke hearts
(5-ounce) wedge Parmesan cheese
3 to 5
garlic cloves, minced
Drain the artichoke hearts (squeezing to remove excess moisture) and chop. Grate the Parmesan cheese. Combine the artichoke hearts, cheese, mayonnaise and minced garlic in a bowl and mix well. Spread the mixture in a 9-inch round baking dish. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Serve the dip hot with whole-wheat crackers. Do not substitute mayonnaise-type salad dressing for the mayonnaise in this recipe.