Preheat to: 350 degrees

8 ounces mozzarrella cheese
8 ounces parmesan cheese
2 cups Hellman mayonnaise
1 loaf of white, round bread, uncut loaf
1 jar of marinated artichoke hearts

Drain artichoke hearts--this means TOTALLY drain.*
Chop artichoke hearts finely--better if done with food processor/chopper.

In a microwaveable dish, mix the two cheeses and the mayonnaise.
Cook on high in microwave for 2 minutes. (mixture WON'T be totally melted.)

Cut off top of bread and scoop out the inside of the loaf.
Save inside pieces to use for dipping.

Stir the cheese and mayonnaise mixture thoroughly.
Add artichoke hearts and mix.

Put that mixture into the scooped out bread.
Cover with foil.

Bake at 350 degrees until hot and bubbly, around 20+ minutes.

Serve with the bread pieces--dip into cheese mixture.

*Really let those artichoke hearts drain in a colander for a long time, or at least more than a couple minutes.