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Instructions |
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Preheat oven to 375°. Combine all ingredients in a 1-quart casserole. Bake for 30 minutes or until golden brown. Makes 3 cups of dip. Serve with your favorite dippers.
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Italian Artichoke Dip: use mozzarella cheese instead of Swiss and stir in 1/4 cup drained and chopped sun-dried tomatoes.
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Spinach & Artichoke Dip: add 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry.
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Mexican Artichoke Dip: substitute Monterey Jack cheese for the Swiss cheese and stir in 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.
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Originally Submitted
12/12/2006
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