Take 32 ounce jar of whole artichoke; Dry weight is 19.5 ounces. Drain of all liquid. If the artichoke has been marinated in olive oil then rinse under running water until all or most of the oil has been removed. Chop the artichoke until diced or slightly larger size. I find it easier to quarter the artichoke heart and then cut those pieces into thirds with the cut side facing up.

Place in 2 quart baking dish. Add remaining ingredients and mix well. Continue to add cream or mayonnaise until easily mixed but not liquidy.

Bake in 350 degree oven for around 20-30 minutes, remixing occassionally so that it heats evenly throughout. Remove when cheese begins to toast slightly on the top layer.

Serve with crackers, french baquette (sliced and toasted) or corn tortilla chips.

French Baquettte:

Slice French Baquette. Place on baking sheet. Spray or brush lightly with olive oil. Sprinkle with slight layer of garlic salt. Sprinkle with slight layer of Italian spice. Place under hot broiler until lightly browned. Remove from oven and serve immediately with spread.

If taking to a party to serve later then remove from baking sheet and let cool on cookie rack. Place warm artichoke dip in crockpot and reheat on low to serve after you arrive at the party.