adapted from West Coast Cuisine
Yield: 2 cups
Time: 30 minutes
1 8 oz. package cream cheese, room temperature
1/2 cup Parmesan cheese, grated (I use shredded.)
1/2 cup mayonnaise
3-4 shots Tabasco sauce
1 jar (6 oz) marinated artichoke hearts, drained, and coarsely chopped
Preheat the oven to 350° F.
Thoroughly blend the cheeses, mayonnaise and Tabasco. Fold in the chopped artichoke hearts. Pour into a small soufflé or other dish. Dust the top with additional Parmesan. Bake 20 minutes until the top is brown.
Serve hot and bubbly with an assortment of crackers.