Artichoke Dip
This is excellent!!

2 (14 oz.) cans artichoke hearts, drained and shredded
2 cups Parmasean cheese, fresh shredded
2 cups mayonnaise
1 dash garlic powder
1 dash lemon juice
Paprika
Crackers (I use Carr's Table Water Crackers)

Preheat Oven to 350
Combine the artichokes, pamasean, mayo and garlic. Place in
a cassertole dish and sprinkle with Paprika. Bake uncovered
for 30 minutes. Serve warm with crackers.

I always get rave reviews for this dip. A friend gave me a
similar dip that follows:

Artichoke Dip
Serves 8

1 (8 1/2 oz.) can artichoke hearts (finely chopped)
1 cup mayonnaise (I use fat free)
1/2 cup chenin blanc wine (or any white wine)
1 cup grated parmesan cheese (I use fat free)
1/2 cup plain bread crumbs
1/4 tsp. white pepper
1/4 tsp. oregano

Preheat oven to 350. Chop artichoke hearts;gradually add wine to mayonnaise blending well. Fold in parmesan cheese, bread crumbs, white pepper, oregano, and artichokes. Place in ungreased 1 quart baking dish and bake uncovered for 25-30 minutes. Serve hot with party bread, or crackers. (I
prefer melba rounds-they are fat free) You can also spoon mixture into fresh mushroom caps.