This dip can be prepared the night before, covered with plastic wrap, refrigerated, and then baked right before serving.
1 (14 oz.) can artichoke hearts, drained, then blended or chopped
1 cup mayonnaise
1 cup Parmesan cheese
1/2 tsp garlic powder or 1 clove garlic, minced
Mix all ingredients. Pour into 9-inch pie pan and bake 20 minutes or until lightly browned at 350 F. Garnish with chopped tomatoes and scallions. Serve with Ritz Crackers.