Artichoke, Tomato, and Chile Dip

Serves 4–6 people
1 14 oz. can artichoke hearts
1 10 oz. can diced tomatoes with diced green chiles
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 ½ cups mayonnaise
1 ½ cups sour cream
2–3 packages of Parmesan Cello Whisps
  1. Preheat the oven to 350 degrees.
  2. Combine the artichoke hearts, diced tomatoes, garlic powder, Worcestershire sauce, mayonnaise and sour cream together in a medium bowl.
  3. Transfer to an oven safe serving dish.
  4. Bake for 30 minutes until top is lightly brown and dip is bubbly.
  5. Serve with Parmesan Cello Whisps