Butter both sides of the white bread, cut off crust, place on a
cookie sheet, and broil in oven until brown on both sides.
Cool and then crumble.
Mix mayo, cheese, chopped artichoke hearts, lime juice, salt,
pepper, garlic powder, and tobasco in bowl. Blend well. Pour
in a flat dish, sprinkle crumbled toast on top.
Bake at 350º for 30 minutes.
Serve on baguette slices or melba toast rounds.