Amount per serving
Spinach & Artichoke Dip: stir in 1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry.
Italian Artichoke Dip: use mozzarella cheese instead of Swiss and stir in 1/4 cup drained and chopped sun-dried tomatoes.
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.