Warm Artichoke and Parmesan Dip
1 x 400g tin artichoke hearts, drained and chopped
1 cup whole egg mayonnaise
1 cup freshly grated parmesan cheese
1/2 Tbsp tabasco sauce
1 garlic clove, crushed
2 Tbsp spring onions, chopped
# Combine all ingredients and leave in the fridge for a few hours to marinate the flavours.
# Either scoop the dip into a hollowed cob loaf, or leave in an smaller oven proof dish.
# Sprinkle the top with paprika, and bake for about 20 minutes at 180c (uncovered).
# Serve dip warm with cut up french stick, or whatever bread you wish.