| 2 14-ounce | Cans artichoke hearts, drained and chopped |
| 1 cup | Grated Parmesan cheesee |
| 1 cup | Mayonnaise |
| 1 tsp | McCormick/Schilling California style Blend Garlic Powder |
| 1/4 tsp | Worcestershire sauce |
| 1 tsp. | McCormich/Schilling Dill Weed |
Combine all ingredients in a 1-quart casserole dish sprayed with cooking spray. Bake at 350 degrees for 20-25 minutes or until heated through. Serve with toast rounds and/or vegetables.