Artichoke and Sundried Tomato Dip

From the Kitchen of: Lisa LeBlanc
Source:

Ingredients:

1 Cup of Mayo
1 Cup grated parmesan cheese
1 can of Artichoke hearts Chopped
½ Cup of Sundried tomatoes in the oil chopped.
A little garlic powder
Salt and pepper to taste

Directions:

Mix it all together and bake uncovered for 15 min. or until bubbly. Serve with crusty bread or crackers.