Warm Olive Dip
1 1/4 cup mayonnaise 1 cup shredded or grated parmesan
cheese
1 can(14 oz) artichoke hearts packed
in water drained and chopped
1 cup pimiento stuffed olives, chopped
assorted crackers
In a bowl combine the mayonnaise and parmesan
cheese. Add artichokes and olives, mix well.
Transfer to a 1 quart baking dish. Bake uncovered
at 350 for 30 minutes or until bubbly. Serve with
crackers. Makes about 3 cups
