• 14 ounce (398 ml) can artichoke hearts, drained and chopped
• 2 cups (250 g) shredded mozzarella cheese
• ½ cup (120 ml) sour cream
• 1/2 cup (120 ml) mayonnaise
• 1 clove garlic, minced
• 2 tablespoons (11 g) grated Parmesan Cheese
  

Combine artichoke hearts, mozzarella, sour cream, mayonnaise, and garlic in a bowl.

Transfer to an 8 inch (20 cm) quiche or shallow casserole baking dish.  Sprinkle the top with the Parmesan cheese.  

Bake in a 350°F/175°C oven for 20-25 minutes until the mixture is heated through and the top is lightly browned.  

Serve with crackers.