Artichoke and Cheese Dip

This is one of those recipes that I got from a friend who got it from a friend who got it from a friend. It has no spinach unlike many artichoke dips. When we bring treats to work, if I don't bring this, everyone is very unhappy. While it is most certainly NOT lo-cal, it is scrumptious and a nice treat. I always make it in a 9 x 13 but you can cut the recipe in half and put in a 9 x 9 pan. I usually serve it with a thin cracker like Wheat Thins. I hope you enjoy!

• Ready In: 1 hr 5 mins
• Serves: 14-16
• Yields: 10 cups

Ingredients

• 2 (15 ounce) cans artichoke hearts, not marinated
• 2  cups mayonnaise
• 2 (8 ounce) packages cream cheese
• 2  cups  shredded monterey jack cheese
• 2  cups  grated parmesan cheese
• 2  tablespoons dried parsley
• 1 1⁄2 tablespoons onion powder

Directions

1. All ingredients, except mayo, should be at room temperature. If you are using a new jar of mayo it can be at room temperature.
2. Drain the artichokes and chop into 1/2 inch pieces.
3. Cube the cream cheese into 1 inch pieces.
4. Put all ingredients into a large bowl and with a large spoon, I think wooden is best, mix and mix until everything is well blended together.
5. Spread evenly into a 9 x 13 pan.
6. Bake at 350º for about 45 minutes until golden brown and bubbly all over.
7. Serve with crackers or whatever you want.