Artichoke Dip Recipe:

1        8-oz. cream cheese, softened
1        cup of sour cream
1        tsp. salt
1/4     tsp. garlic powder
1        tsp. black pepper
1/2     tsp. paprika
3/4     cup of grated parmesean cheese
2         jars unmarinated artichoke hearts, drained and quartered

Optional Ingredient:  1/2 cup shredded mozzarella cheese

Whip cream cheese, sour cream, salt, garlic powder, black pepper and 1/2 cup of parmesean cheese until smooth.  Stir in quartered artichoke hearts into cheese mixture and stir until incorporated.

Spray an oven proof, glass pie plate with non-stick cooking spray and spread the mixture into the pan.  Sprinkle remained 1/4 cup of Parmesean cheese over the dip and sprinkle with paprika.  Bake in an oven preheated to 350 degrees for about 20 minutes or until the edges brown.  Serve hot with your choice of crackers or slices of a toasted baguette.