Hot Artichoke Dip

1 lb. cream cheese
10 oz. grated Parmesean cheese
8 oz. sour cream
8 oz. Mayonaisse
1 1/3 oz. chopped jalapeno peppers ( you can turn down the heat by using less peppers)
1T. garlic powder or 3 cloves fresh garlic, pressed
1 lb. water packed artichoke hearts, drained and coarsely chopped

Preheat oven to 350. Cream together cream cheese, Parmesean cheese, sour cream, mayo, peppers and garlic powder. Fold in artichoke hearts. Spread into 10 inch baking dish. Bake 30-35 minutes or until lightly browned on top. Serve hot with tortilla chips, baguette slices, or sourdough bread.

I have to give credit to Brooke Kane for this recipe and it came from her R.S. cookbook when they lived in Chicago. It's lots of calories and kinda' pricey, but great for special occasions.