This dip hit our part of Virginia like a delicious bomb about fifteen years ago. Everyone was oo-ing and ah-ing over it. If it didn't hit your area, and maybe even if it did, do give it a try:

Ingredients:

1 cup grated fresh Parmesan
1 cup mayonnaise
6-oz. jar marinated artichoke hearts
1 tablespoon grated onion
1/2 teaspoon lemon juice
Tabasco sauce to taste

In food processor whirl cheese until it is granular. Drain most of the liquid from the artichokes and add them; add grated onion and lemon. Add part of the mayonnaise (the food processor may not have room for the whole amount). Process until fairly smooth but still grainy enough to give texture. Add the rest of the mayonnaise and the Tabasco. Bake in a small casserole at 350 degrees for 20 to 30 minutes, until slightly brown on top. Serve hot, warm, or cold, with raw vegetables.

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