For a Spinach & Artichoke Dip...add 1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry.
For a Seafood Artichoke Dip...add 1 can (6 oz.) crab meat, drained and flaked.
For an Italian Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes.
For a Roasted Red Pepper Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers.
For a Mexican Artichoke Dip...omit Parmesan cheese and add 1 can (4 oz.) diced green chilies undrained, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.