Another variation on the spinach/artichoke dip.  It’s great when garnished with chopped green onions and tomatoes. Serve it with tortilla chips or pita chips.  Delicious cold, too!

Ingredients:

• 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped (or half a large jar.)
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 (4 ounce) can diced green chile peppers, drained
• 1 10 oz package frozen spinach, thawed

Directions:

1. Preheat oven to 350°.
2. Drain the spinach.  Squeeze as much water out as you can.
3. In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers.
4. Transfer the mixture to a 9×9 inch baking dish.
5. Bake in the preheated oven 20 to 25 minutes, or until lightly browned.

Serves:  4 – 6  (unless you eat it out of the dish with a spoon!)

Source:  Allrecipes.com  Recipe By:FLIPPERMD2000

Not terribly fancy, but quick and easy.  You probably could have everything in the kitchen anyway.

Ingredients:

• 2 (4 1/4 ounce) cans canned deviled ham
• 2 (8 ounce) packages cream cheese
• Tabasco – how hot do you like it???
• 1⁄2 cup ketchup

Directions:  

1. Blend all ingredients together with mixer. I soften the cream cheese first.
2. Serve with Triscuits or  crinkle potato chips.

Serves:  4-6

Source:  GENIUS IDEAS, SERVED DAILY

A lot of this recipe depends on personal taste. Add a little more cheese or more mushrooms or more garlic or use Miracle Whip to taste. A recipe is just a suggestion!

Ingredients:

• 1 Tab olive or vegetable oil or butter
• 1/2 c diced onion
• 2 tsp minced garlic
• 1 1/2 c loosely packed, fresh, sliced button mushrooms
• 1 can of artichoke hearts (approx 16 oz) packed in water, drained
• 2/3 c shredded Romano cheese
• 1/2 c mayonnaise
• juice from a lemon half
• salt
• pepper

Directions:

1. Preheat oven to 350 °.
2. Saute onion and garlic over medium heat in oil until transparent, about 5 minutes.
3. Add mushrooms and cook until brown and soft.
4. Season with salt and pepper.
5. Set aside.
6. Roughly chop artichoke hearts.
7. Combine artichoke hearts in baking dish with cheese, mayonnaise, lemon juice.
8. Add mushroom mixture and combine well.
9. Season with salt and pepper, if necessary.
10. Bake at 350° until heated through and slightly brown on top.

Serves: 4-8

Source:  Epicurus, submitted by Stinkety

Anything to use up zucchini!

Ingredients:

• 2 medium zucchini or 1 ½ large zucchini
• 1 garlic clove, minced
• 2 Tab olive oil
• juice from ¼ lemon
• 2 tsp capers
• ¼ tsp dried chili flakes
• Salt, to taste

Directions:

1. Slice zucchini and place in a steamer.
2. Steam for 3 – 5 minutes or until zucchini has begun to soften. (Or microwave for a minute)
3. Transfer zucchini to the bowl of a food processor.
4. Add garlic, olive oil, lemon juice, capers and chili flakes and process until the mixture is smooth.
5. Add salt to taste
6. Garnish with capers if desired and serve

Serves:  6

Source:   LadyFingers Private Chef and Catering Service

Open a bunch of cans, mix it in the serving dish – too simple!

Ingredients:

• 1 (15 ounce) can white corn, drained
• 1 (15 ounce) can yellow corn, drained
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained (Ro-tel)
• 1 (8 ounce) package cream cheese, diced and softened
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder

Directions:

1. Preheat oven to 350 °.
2. In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
3. Bake in the preheated oven 30 minutes, or until hot bubbly.
4. Serve with corn chips or Fritos.

Serves: 12

Source: Pioneer Woman

We had this dip at our annual camp-out this year.  Really good!  I made a variation last week and substituted marinated artichokes for the canned artichokes – just be sure to drain them very well.

Ingredients:

• 3 c diced cooked chicken (could be canned)
• 2 (8 oz) packages cream cheese
• 1/2 c milk
• 2 c shredded Parmesan cheese
• 1 14 oz can artichoke hearts, drained and diced (or 2 little jars or 1/2 a large jar of marinated artichokes)
• 1 c finely chopped pecans, toasted
• 4 green onions, minced
• 1 Tab lemon juice
• ½ tsp salt
• 1 tsp pepper

Directions:

1. Stir all ingredients in a large bowl until blended. (I mixed the cream cheese, milk and cheese together first and then added the rest of the ingredients. If still too stiff, add more milk.)
2. Cover and chill.
3. Serve with crackers or bread slices.

Serves:  Makes 4+ cups

Source:  Cathy Painter/Allison Cozza, Cooks.com

It takes just a few minutes to have an interesting, different dip for veggies or crackers.

Ingredients:

• 1 14-ounce can of artichoke hearts, packed in water, drained
• 1/4 cup chopped fresh parsley
• 1/4 cup, packed, grated Parmesan cheese
• 1 Tbsp lemon zest
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon fresh black pepper
• 1/4 teaspoon salt
• 8 ounces cream cheese, room temperature
• 3 to 4 Tbsp lemon juice

Directions: