Artichoke Dip - cooking recipe

Ingredients

1 (15 1/2 oz.) can artichoke hearts, drained
1 c. mayo
1 c. Parmesan cheese
8 oz. grated Mozzarella cheese
garlic to taste
1/2 jar (small) chopped pimento
4 oz. hard cheese (anything plain: Colby, Cheddar, white mild)
1/2 c. Parmesan cheese (for top)
French baguette, sliced

Preparation

Place artichoke hearts in chopping bowl.
Chop into small pieces.
Combine artichokes and all other ingredients in large bowl.
Mix together.
Reserve 1/2 of chopped pimentos for the top. Transfer to casserole and smooth out top.
Refrigerate until 40 minutes prior to serving.
(This can be done up to 1 day ahead.)