1 cup Parmigiano-Reggiano, shredded
(2) 14-oz cans artichoke hearts, rinsed and quartered
1 cup mayonnaise
1/2 tsp garlic powder
Preheat oven to 350°F. Combine all ingredients in a 1½-quart ceramic baking dish. Bake 15 to 20 minutes until cheese is melted and top begins to turn golden. Serve warm with sliced DLM baguettes or crackers.
Allergy Warning: Contains milk and eggs and soy