Artichoke Dip (variation, crabmeat)

(from Jan Massa, from her sister-in-law)

2 cans artichoke hearts, drained and chopped

1 ½ c. mayonnaise (regular, not low fat)

juice of ½ lemon

couple of dashes of Worchestshire Sauce

1 ½ c. grated parmesan cheese

2 T. minced garlic

Mix in shallow pan. Bake at 350 degrees until hot and top browned. (about 45 minutes.)

Variation. For crabmeat dip, substitute real or imitation crabmeat for artichoke hearts. Omit Worchestshire Sauce and reduce garlic to 1 T.