This is a good fall appetizer.
8 oz. cream cheese
1/2 C mayo
1/2 C sour cream
1 C shredded parmesan cheese-divided
1 clove of garlic
1 jar of artichoke hearts-drained and chopped
salt & pepper
Mix all ingredients together except cheese, reserve 1/4 C set aside.
Pour mixture into a pan about 9X9 size. Top with the remaining cheese.
Bake at 350, for 20-25 minutes until bubbly.
Serve with crackers or chips. I like to use Ritz, Wheat Thins and Triskits.