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Artichoke Dip

16 oz Can Artichoke Hearts drained and chopped (not marinated)
1/2 c Mayonaise
1/2 c Sour cream
1/3 c Parmesan Cheese
1/4 ts Tabasco

Rinse and chop artichoke hearts. Mix mayo, sour cream, parmesan cheese and tabasco in a small bowl until smooth. Add artichoke hearts to mayo mixture and stir until all artichokes are covered with mix. Place in a 1 quart glass, ungreased bowl. Sprinkle a small amount of additional parmesan cheese on top. Bake at 350 degrees F for approximately 30 minutes or until mixture is bubbling and lightly browned on top. Remove from oven and let cool for 15 minutes. Serve with 1 inch cubes of French, Rye or Pumpernickel bread prepared from fresh, round, unsliced loaves.

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