Artichoke & Shrimp Dip

½ lb cooked shrimp, peeled & de-veined

1 13 oz can unmarinated artichoke hearts, drained

1 6 oz jar marinated artichoke hearts, drained

1 cup mayonnaise

½ cup freshly grated parmesan cheese

1 – 2 dashes Worcestershire sauce

1 – 2 dashes hot sauce

Fresh thyme for garnish (optional)

Preheat oven to 400°. Finely chop shrimp and both types of artichoke hearts. Place in a medium bowl. Add mayonnaise, parmesan cheese, Worcestershire sauce and hot sauce & mix well. Spoon into a lightly greased 1 quart shallow baking dish. Bake for 10 – 15 minutes or until hot & bubbly. Serve warm with pita chips or crackers.