(2) can ORIGINAL Rotel (diced tomatoes and chiles), drained
(1) cup mayo or light mayo
(1) cup grated parmesan cheese
(2) tsp garlic powder
(1) tsp worcestershire sauce
Preheat oven to 375. To minimize cleanup, drain artichoke hearts in one side of the colander and the Rotel in the other side. Let sit. In the round casserole dish you will be baking this in, combine mayo, parm cheese, garlic and worcestershire. In the colander, roughly chop up the artichoke hearts. Add artichokes and Rotel to casserole dish and mix up. Bake for 30-35 minutes until nice and bubbly. Let stand for 10 minutes. Serve with Scoops!!!