Recipe Friday July 17, 2009 Hot Olive and Artichoke Dip

This is from Pioneer Woman's site:

Hot Olive and Artichoke Dip

1 14-ounce can artichoke hearts
10 black olives
1 8-ounce package cream cheese
1 cup real mayonnaise
1 egg
1/4 cup diced red onion
1/4 cup grated Parmesan cheese
3 dashes Worcestershire sauce
salt and pepper to taste
Cayenne pepper for spice

Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 for 20 to 25 minutes, or until hot and bubbly. Serve with plain pita chips.