Vegetarian : Hot Artichoke Dip

• 1 (14-ounce) can artichoke hearts, drained and chopped
  
• 1/2 cup grated Parmesan cheese
  
• 1/2 cup mayonnaise
  
• 2 to 3 green onions, finely chopped
  
• 2 teaspoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 teaspoon Original TABASCO® TABASCO brand Pepper Sauce
  
• 1/2 cup finely chopped fresh herbs, such as parsley, basil, dill, and chives
  
• Salt to taste
  
• 2 heads Belgian endive (optional)
  

Combine all ingredients except endive in a bowl and mix well. Transfer to shallow 1-quart baking dish and bake in a 350°F oven for 30 minutes.

Garnish with endive, if desired, and serve warm with chips, pita triangles, crackers or raw vegetable dippers.

Makes about 3 cups.