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1
Preheat oven to 350F.
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2
Peel the garlic and toss it into the bowl of your food processor.
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3
Process until finely minced.
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4
Add the drained artichoke hearts and process until well mashed.
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5
(Remove any stubborn pieces as these only end up stuck in your teeth and that REALLY IS antisocia.
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6
).
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Add cream cheese and mayo, process until well mixed, scraping the sides and bottom of the bowl.
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8
Add the Parmesan slowly, making certain it gets fully incorporated.
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Add the Tabasco and process again.
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10
Pour into an oven proof casserole and bake covered until bubbly, 25 - 30 minutes or so I think, just keep an eye on it.
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11
Serve with crackers, crudites, baguette slices, pita bread, etc.
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12
Enjoy.
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13
NOTES:.
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14
If you don't have a food processor you can do all this by hand.
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Just make certain that your garlic is well crushed, the artichoke hearts are finely chopped, and everything is well mixed together.
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16
If you have leftovers (doubtful unless you reserve some and hide it at the back of your fridge), refrigerate promptly and it will last for at least a week.
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17
You can make this up to a day ahead and cook it just before your guests arrive.
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18
This also makes a delicious sandwich spread if there is any leftover the next day.
