Creamy Hot Artichoke Dip

By sandiB2010

Artichoke hearts, mayonnaise, Parmesan and garlic combine to make this crowd-pleasing favorite that's perfect for any celebration. Try some variations!

Ingredients

• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 cup grated Parmesan cheese, about 4 ounces
• 1 clove garlic

Preparation

Step 1

Preheat oven to 350°F.

Combine all ingredients in 1-quart casserole. Bake uncovered for 25 minutes or until heated through. Serve with your favorite dippers.

VARIATIONS:
For a Spinach & Artichoke Dip, add 1 (10 ounce) package frozen chopped spinach, cooked and squeezed dry.

For a Seafood Artichoke Dip, add 1 (6 ounce) can 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 (4 ounce) can 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. Also terrific with Hellmann's® or Best Foods® Canola Cholesterol Free, Light Mayonnaise or Hellmann's® or Best Foods® Low Fat Mayonnaise Dressing.