1 (14-ounce) can artichoke
hearts or hearts of palm,
drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
1 clove garlic, minced
1⁄4 teaspoon Worcestershire sauce
1⁄8 teaspoon hot sauce
1/2 cup red bell pepper, chopped
Combine all ingredients, stirring well; spoon into a lightly greased 1-quart casserole.
Bake, uncovered, at 350° for 20 minutes or until bubbly.
Yield: 2 cups.
Note: I always double this recipe as it is never enough! Serve with slices of thin bread, baguette bread, tortilla chips or crackers.