2 14-ouncecan artichoke hearts packed in waterwell drained, chopped into 1/4-inch pieces
pita chipscrackers, or a baguette (sliced and toasted)
Preheat oven to 375F.
Whisk 1/2 cup grated Parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to a 3-quart baking dish.
Sprinkle dip with remaining 1 cup of Parmesan cheese.
Bake until dip is heated through and bubbly, about 25 minutes. Serve with pita chips, crackers, or toasted baguette.