Garlicky Artichoke Dip

3 cloves of peeled garlic
2 cans of artichokes, drained (or 1 can of artichokes and 1 can hearts of palm)
1 cup pecorino cheese, grated
1/2 cup mayonaise
1/2 cup sour cream
2 Tablespoons lemon juice
Tabasco sauce
paprika

In a food processor, chop the garlic and then add in the artichokes/hearts of palm. Pulse a couple of times. Combine this with the cheese, mayo, sour cream, lemon and a couple of dashes of Tabasco. Put in an ovenproof bowl and sprinkle a bit of paprika on top (you could also use some minced herbs for prettiness). Bake at 350 degrees for 30 minutes. Serve with veggies, crackers or bread.