Hot Artichoke Dip

Makes  enough dip for 10 people

You can probably find dozens of artichoke dip recipes on the Internet.  But there is no doubt that Diane Daubeneck's recipe is the best!  We use dip leftover from a Saturday night cocktail party as a stuffing for Sunday morning omelets.  D-E-L-I-C-I-O-U-S!

Ingredients:

2 cans of quartered artichoke hearts (water-packed Maria brand) or 1 package of frozen
Enough whole mayonnaise to bind (about 1 cup or maybe a little more)
1/2 yellow onion, diced
8-10 oz. grated parmesan or Romano cheese (we prefer parmesan)
2-3 cloves garlic, finely diced
Salt and pepper to taste

Preparation:

Serve hot with crackers.  We particularly like the larger size wheat thins or other wheat-type crackers with this dip.