14 ounce can artichoke hearts, drained and chopped
1/2 cup mayonnaise (or reduced-fat mayonnaise)
1/2 cup cream cheese (or light cream cheese)
3/4 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese (or part-skim), divided
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chopped scallions
1 tablespoon chopped fresh flat-leaf parsley

Combine the artichokes, mayonnaise, cream cheese, 1/2 cup Parmesan, 3/4 cup mozzarella, garlic salt, pepper, scallions, and parsley in a bowl.

Transfer to a baking dish.

Top with remaining Parmesan and mozzarella cheese.

Bake at 350 degrees for 20 to 30 minutes or until golden and bubbling

1 cup beer, chilled
1-1/4 cups self-rising flour
1 pound fresh mushrooms

Mix the beer and flour together.

Dip mushrooms into batter and fry in deep fat until golden brown (about 5 minutes).

For variation, fry broccoli and cauliflower.

Serves 6.