I got this recipe from one of my bff's, Mary, who got it from her friend ... who got it from her mom ... who may or may not have gotten it from a Progresso can. However it came to be, Mary made it at my bridal shower and I was hooked!



•1 cup mayonnaise
•1 cup grated Parmesan cheese
•1 can or jar (12 to 14 ounces) artichoke hearts, drained
•1/8 teaspoon garlic powder
•1/8 teaspoon onion powder, optional
•1/4 cup minced roasted red pepper

Combine all ingredients in blender and blend :) Pour into a small casserole dish. Bake at 350° for 30 minutes. Sprinkle fresh grated Parmesan cheese on top and serve.

Serve leftovers cold, or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate. Serve with bagel chips, crackers, or bread.

Variation: Slice baguette and lay pieces on cookie sheet. Spread with dip and top with Parmesan cheese. Bake until warm, about 10 minutes.