1 can artichokes, drained and chopped
1 8 oz block of cream cheese
1/3 cup of mayo
1 pkg Sargento premium blends, Parmesean and Romano
crackers, for serving
Preheat oven to 350. Put the cream cheese in a microwave-safe container and zap for about 30 seconds, or til soft. Mix with the mayo, add the artichokes, and about 3/4 the bag of cheese. Add some black pepper and garlic powder to taste. Place dip in a glass pie dish or similar receptacle, cover the top with the remaining cheese and bake until hot & bubbly, about 15 minutes.
Serve with crackers. Yum.