Artichoke Hot Dip  - Pat Ricker
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2 (16 oz cans) artichoke hearts
1 c Parmesan cheese
1 tsp pepper
1 c mayonnaise
1 tsp salt
1 heaping tsp dry mustard
  1. Drain artichokes and mash.
  2. Add all remaining ingredients and mix well.
  3. Pour into ungreased casserole.
  4. Cover top heavily with more Parmesan cheese.
  5. Bake uncovered at 350° for 30 minutes until brown and crusted.

Delicious served with pita chips as a hot dip.