Every time I serve this I get requests for the recipe, most recently New Year’s Eve. So here it is:

Duncan’s Decadent Artichoke Dip
(after several recipes from rec.food.recipes)
Makes enough dip for 12 or more

4 cloves of garlic, minced
1 medium onion, chopped
8 oz. mozzarella cheese, shredded
8 oz. cream cheese (room temp, so it mixes in better)
1 cup mayonnaise
1 cup parmesan cheese, grated finely
1 10-14 oz. can artichoke hearts in water (or two small jars of marinated artichoke hearts – either works) – coarsely chop or manually shred the artichoke hearts
Salt, pepper

Combine the first seven ingredients in a large bowl, then add salt and pepper to taste. If you have a food processor, you can use it to chop the onions, then add everything else on top of it and use the processor to mix it up (though this just about fills up the bowl on my 11-cup food processor). Be sure to blend it well so you don’t get any pockets of unmixed cream cheese or mayo.

Grease a heat-proof dish (I use an 8″ souffle’ dish for this). Pour the mixture into the dish, taking care not to spill any on the sides (where it will bake on and be a pain to clean). At this point, you can refrigerate the mixture for up to 12 hours. Bake at 350 F for 30 minutes, then turn up the heat to 400 F and bake for another 15 minutes (this gives a lovely golden crust to the top). Let sit for five minutes before serving, but serve immediately after that.

I serve this with toasted pita wedges, but it can also be served with tortilla chips and maybe even untoasted French or Italian bread.