Baked Artichoke Dip

Simple and fast, but always gives the impression that you made some effort.  Why work hard when you can just give the impression that you toiled away?  Ellen

14 ounce can of artichoke hearts, drained and chopped (I usually just chop them in the can with kitchen shears).

3/4 cup mayonaise

1 cup plus a tad more shredded or grated Parmesan and/or Romano cheese (As I always say, two cheeses is better than one)!

1 clove garlic, minced

1/4 teaspoon Worcestershire sauce

2 or 3 drops of hot sauce.

Combine all ingredients and spoon into a lightly greased one quart baking dish.  Sprinkle with the ‘tad more” cheese.  Bake at 350 degrees for 20 minutes or until hot and bubbly.

Yields 2 cups