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Five-Way Artichoke Dip & Variations




Source of Recipe


Karin Calloway


List of Ingredients




1 14-ounce can artichoke hearts, chopped
1 cup regular or lowfat mayonnaise
6 to 8 ounces shredded Parmesan cheese
dash Tabasco sauce


Recipe



Preheat oven to 350 degrees. Combine all ingredients and place in a small baking dish. Bake for 30 minutes, until bubbly. Serve with plain crackers.

Variation 1: Chile Cheese Artichoke Dip
Substitute shredded cheddar cheese for the Parmesan and add a 4-ounce can of diced green chiles. Serve with corn chips for dipping.

Variation 2: Crab and Artichoke Dip
Prepare standard recipe adding:
1 2-ounce jar chopped pimentos, drained
8 ounces crab meat, picked over
1 4-ounce can diced green chiles

Combine all ingredients and pour into baking dish. Top with 1/3 cup toasted sliced almonds and serve with pita triangles or plain crackers

Variation 3: Spinach Artichoke Dip
Prepare standard recipe adding 1 10-ounce packaged frozen chopped spinach, thawed and 3 ounces of softened cream cheese. Serve with tortilla chips or plain crackers.

Variation 4: Cold Artichoke Dip
Prepare standard recipe, decreasing mayonnaise to 1/2 cup and mashing artichokes well with a fork. Chill before serving with crackers.