Recipe: Creamy Hot Artichoke Dip with 5 Variations

CREAMY HOT ARTICHOKE DIP

1 (14 oz.) can (artichoke hearts, drained and chopped
1 cup Hellmann's or Best Foods Real Mayonnaise
1 cup grated Parmesan cheese
1 clove garlic, finely chopped (optional)

Combine ingredients for the dip.

Bake, uncovered, at 350 degrees F for 25 minutes or until heated through.

Makes 2 1/2 cups dip

VARIATIONS:

SPINACH AND ARTICHOKE DIP:
Add 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry

SEAFOOD ARTICHOKE DIP:
Add 1 (6 oz.) can crab meat, drained.

ROASTED RED PEPPER ARTICHOKE DIP:
Add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers.

ITALIAN ARTICHOKE DIP:
Add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes packed in oil.

MEXICAN ARTICHOKE DIP:
Omit Parmesan cheese and add 1 (4 oz.) can diced green chilies, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped fresh cilantro, 1/2 tsp. ground cumin and hop pepper sauce to taste.