2 cans artichoke hearts, water-packed 1 cup finely grated parmesan cheese 1 cup fresh parmesan cheese, shredded 2 cups mayonnaise paprika
Mix both cups of parmesan cheese together. Refrigerate overnight (optional).
Drain artichoke hearts and chop coarsely.
Blend together parmesan cheese, artichoke hearts and mayonnaise.
Spread in casserole dish and sprinkle with paprika.
Bake at 350 degrees for 25 to 35 minutes, or until bubbling.
Serve with crackers, pita triangles or tortilla chips.