8 oz. cream cheese
1 cup mayo
1tbsp garlic powder (or more or less to taste)
12 oz. shredded parmesan cheese
1 can artichoke hearts
I used to be all homey and chop up the artichokes...now I just plop everything into the mixer and mix it a little longer so the artichokes get torn up more. Bake in oven at 350 until dip is bubbly and starts to brown.
I love to serve on wheat thins...but you could also use bread.