8 oz (1 brick) cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 (14 ounces) jar artichoke hearts, drained and chopped
1/4 cup chives or green onions
1 cup grated Parmesan
Dash Worcestershire sauce
Salt and pepper to taste
One large loaf of fresh baked “crusty” bread

Preheat oven to 350 degrees F.

Using either an electric or handheld mixer, beat the cream cheese, mayo and sour cream until smooth. Add the remaining ingredients and stir until combined. Transfer the dip to a shallow dish (pie plates work great) and bake for 30 to 40 minutes until the top is golden brown and the dip is bubbling.

Take the fresh loaf of crusty bread and using a sharp bread knife, cut on the diagonal every inch or so in one direction and then repeat on the other diagonal (see photo). Don’t let the knife go all the way to the bottom. This allows people to pull up wedges of bread and dunk them into the dip. Keep the bread warm in a 300° F until just before serving. Yummy!!