Artichoke Dip recipe

This dip can be prepared the night before, covered with plastic wrap, refrigerated, and then baked right before serving.

1 (14 ounce) can artichoke hearts, drained,
    then blended or chopped
1 cup mayonnaise
1 cup Parmesan cheese
1/2 teaspoon 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 degrees F. Garnish with chopped tomatoes and scallions.

Serve with Ritz Crackers.