1 cup (8 oz package) Cream Cheese
1 cup Mayonnaise
2 to 5 cloves Garlic, minced or through garlic press
1 tablespoon dried Dill crushed or chopped if using fresh
1 can or jar Artichoke Hearts (14 ounces, in water or marinated with liquid squeezed out)
1 cup Parmesan Cheese, shredded
Blend together cream cheese, mayonnaise, garlic and dill with mixer or food processor. Mince artichoke hearts and blend into the cream cheese mixture with the parmesan cheese. Stir to blend. Dip will be slightly lumpy and have the texture from the shredded cheese. Store in airtight container in refrigerator. Serve at room temperature or slightly warm.
Serve with Pita Chips, baggette, raw vegetables or crackers.