Serves 8

8 oz of mozzarella cheese, grated (or you can buy one of those pre shredded packs which is what I often do)
1/4 cup Parmesan cheese
1 cup of mayonnaise
10 cloves of garlic, finely chopped or put through a garlic press
1 14 0z can of artichoke hearts, drained and roughly chopped

Combine all ingredients in a bowl and mix.  (can be made one day ahead)  Refrigerate until needed. 

You can do a LARGE 8X8 baking dish of this dip, OR you can do smaller ramekins (which is what I like to do) and keep the dip piping hot, and just keep on replenishing ramekins.  I find that the dip is NOT yummy when it is cold and it is spectacular when it is just out of the oven. 

Preheat oven to 375. Spoon dip into your desired baking dish.  Bake until it is all golden and bubbly on top.  (small ramekins is about 12-15 minutes, larger dish could be 20 minutes or more.)

Serve with crackers or crusty bread.