1 (8 oz.) pkg cream cheese
1 14 oz. can artichoke hearts, drained, chopped
1/2 c. mayo
1/2 c. parmesan cheese, grated
2 T. finely chopped fresh basil or 1 t. dried
1 clove garlic; minced
1/2 c. chopped tomato
Mix cream cheese and all ingredients except tomato until well blended. Spoon into 9-inch pie plate and bake at 350 for 25 minutes. Sprinkle with tomato. Serve with assorted cut-up vegetables or toasted bread slices.
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