Artichoke and Feta Dip

Recipe from Laurie Estes

1 can (14 oz) Artichoke hearts, drained and chopped, reserving 3 whole leaves
1 C (8 oz) feta cheese, crumbled
2 Tbsp grated parmesan cheese
1 jar (2 oz) diced pimento, reserving pieces
2/3 C Mayonnaise
1 clove garlic minced
2 Tbsp bread crumbs
¾ tsp salt
½ tsp Basil leaves, crushed
1/8 tsp Cayenne Pepper
Pita chips, bread sticks, crackers, or thinly sliced French bread

Combine all ingredients except pita chips, bread sticks, crackers or French bread slices.  Spoon into lightly greased one quart oven proof casserole.  Bake at 350F oven for 25 to 30 minutes.

Garnish with reserved artichoke leaves and pimento pieces.  Serve warm with one or more…pita chips, bread sticks, crackers, or French bread slices.