You won't believe how delicious this appetizer is. I don't like artichoke one tiny little bit, but I LOVE this dip. I am betting that you will too.

14 ounce can of artichoke hearts
1 1/4 cup Parmesan cheese (grated straight from the brick is best)
1/2 cup Real Mayonnaise, not Salad Dressing
1/2 cup Sour cream
8 ounces Cream cheese, brought to rom temperature
Garlic salt, added to taste, approximately 1/2 teaspoon
Dill weed, added to taste, approximately 1/2 to 2 teaspoons
Paprika for color

Preheat oven to 375 F.

Drain and chop your artichoke hearts finely, then set them aside in a small bowl. Mix the remaining ingredients in a larger bowl until appearance is smooth and creamy.

Next, add the chopped artichoke hearts to the larger bowl and mix well.

Place the whole mixture into a long shallow oven-safe dish that has been greased with butter or (to save on fat calories) has been sprayed with non-stick cooking spray. Smooth with a spatula.

Sprinkle with the paprika.

Bake at 375 F. for approximately 20 to 25 minutes, or until bubbly and brown. Careful not to overcook, or cheese will start to burn.

Keep warm, and serve with the dipping cracker of your choice.

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