Artichoke and Asiago Dip

14 oz can artichoke hearts, drained and chopped ¾ cup Asiago cheese, shredded or grated 4 drops Tabasco sauce 1-2 cloves garlic, minced ½ cup Mayonnaise ½ cup sour cream Paprika and fresh chopped parsley (optional)

Preheat over to 350°F. Mix together artichoke hearts, cheese (set aside 2 tablespoons for later), Tabasco, sour cream and mayonnaise. Put in an oven-proof casserole. Top with paprika and parsley (if using). Bake for 30 minutes. Top with 2 tablespoons of Asiago. Set oven to broil and broil for a few minutes until top forms cheesy crust. Serve with crusty baguette, pita, tortilla chips or fresh veggies.