Artichoke Dip



	Artichoke Dip appetizers, vegetables, cheese, dips 14 oz artichoke hearts; 1 cn, * 1/4 cup parmesan cheese; grated 1/4 cup romano cheese; grated 1 cup mozzarella cheese; shredded 1 each garlic clove; small, minced 1/2 cup mayonnaise ----GARNISH---- 1 single paprika * The artichoke hearts should not be marinated Artichoke Hearts. Just the plain ones. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or Italian Bread, Water Crackers, Snow Peas, Carrots, Salami Slices, Seafood Chunks