Baked Artichoke Dip

I got this recipe from my Aunt Rita who go the recipe from a Southern Living cookbook, I think. Whatever its origins--it's a crowd pleaser!

1 (14oz) can Artichocke hearts or hearts of palm, drained and chopped.

1 cup Grated parmesan cheese

3/4 cup Mayonnaise

1 clove Garlic, minced

1/4 teaspoon Worcestershire sauce

1/8 teaspoon Hot sauce

Combine all ingredients, stirring well: spoon into a lightly greased 1 quart casserole. Bake uncovered at 350 degrees for 20 minutes or until hot and bubbly.

I serve this dip with Wheat Thins, Triscuits, toasted baguette slices, and/or celery.