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1. Preheat oven to 350°F.
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2. In 1-quart casserole, combine all ingredients. Bake, uncovered, 25 minutes or until heated through. Serve with your favorite dippers.
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For a Spinach & Artichoke Dip
Add 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry.
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For a Seafood Artichoke Dip
Add 1 can (6 ounces) crabmeat, drained and flaked.
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For an Italian Artichoke Dip
Add 1/2 cup shredded mozzarella cheese (about 2 ounces) and 1/4 cup drained and chopped sun-dried tomatoes.
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For a Roasted Red Pepper Artichoke Dip
Add 1/2 cup shredded mozzarella cheese (about 2 ounces) and 1/2 cup drained and chopped roasted red peppers.
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For a Mexican Artichoke Dip
Omit Parmesan cheese and add 1 can (4 ounces) diced green chilies undrained, 1 cup shredded Monterey Jack cheese (about 4 ounces), 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.
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