World's Best* Artichoke Dip

I've made this for many a party, and received compliments and requests for the recipe every time.
Though I can't take credit for it's origin, I will for its preservation...

So, here it is, by popular demand.

Ingredients:
Artichoke hearts (2 cans - 16 oz. drained) - I use Maria brand
Sliced water chestnuts (3 oz)
Mayonnaise (1 to 1.25 cups)
Shreded parmesan cheese (about 6 oz.)
Tabasco Sauce(to taste - I use lots)
Black pepper (to taste - I half blacken the top and mix it in)
A few dashes of Worcestershire Sauce

Preparation:
Chop the artichokes - I cut each heart in half lengthwise, then each half in half lengthwise, then each quarter into thirds. Just so the pieces are around a half inch square.

Chop the water chestnuts more finely, about quarter inch squares - they're just for texture, so you don't want to chop them too finely.

Put it all in a big mixing bowl and add the mayonaise and parmesan. Start with one cup of mayo, and add more if it all seems too dry - don't know how to tell you what too dry is, but you'll figure it out with practice.

Add the pepper.

Add the Worcestershire and mix it up.

Add the Tabasco to taste. I start with about 10 or 12 shakes, then usually end up adding more, but I really like Tabasco.

Bake it uncovered in the oven for 20 - 25 minutes at 350 degrees.
If it doesn't brown nicely on its own, sprinkle some parmesan on it and put it under the broiler for a minute or two, but be careful not to burn it!

Slice up some French bread or use some good crackers and you're done!

This weekend I sprinkled diced Ortega chiles on top for looks - it came out pretty good. I may use more chiles in the whole mix next time.

Bon appetit!

 * It's the best not because I make it, but because you make it the way you want it, it's fresh, and you can have it anytime you want it!