Artichoke Parmesan Dip - cooking recipe

Ingredients

2 (14 ounce) cans water-packed artichoke hearts
2 cups mayonnaise
1 1/2 cups shredded parmesan cheese
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon white pepper
parsley (to garnish)

Preparation

Drain the artichoke hearts. Cut them into halves.
Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it \"to taste\").
Add artichoke hearts to this mixture.
Transfer to a desired dish or bowl and garnish with Parsley if desired.
Refrigerate at least 1 hour before serving.
Best if served cold on melba toast or crackers.