2 14oz cans artichoke hearts, drained
1 8oz block of cream cheese
1 C. Mayo
Cayenne pepper, dash to taste
2 green onions
1 C. grated Parmesan cheese
Dash of salt
Freshly ground pepper

2 14oz cans artichoke hearts, drained 1 8oz block of cream cheese 1 C. Mayo 2 green onions 1 C. grated Parmesan cheese

Preheat oven to 350. Add one can of artichokes, cream cheese, and mayo to bowl of food processor. Sprinkle in cayenne pepper to taste. Add green onions. Pulse the mixture 6-7 times; just enough to get artichokes all chopped up and mixed with the other ingredients. Add the Parmesan and salt and pepper to taste. Set aside. Now roughly chop the remaining artichokes. Get them down to bite-size. Add the artichoke pieces to the dip and stir together gently. Pour the mixture into an oven-safe dish and bake for 15-20 minutes, until heated through and bubbly.