Artichoke dip

This is a very versatile dip - the possibilities are endless
Here is the basic recipe

1 can artichoke hearts well drained and chopped or 1 bag frozen well thawed drained and chopped.

1/2 cup minced onion

2 cloves garlic finely minced (I have one of those micro graters - I swear by it)

1 cup mayo

1/2 cup sour cream

1/8 cup hot sauce

1 cup parmesan cheese reserve 1/4 cup

1 cup asiago cheese - reserve 1/4 cup

1/2 smoked red pepper (from a jar) diced

1/2 cup minced pickled jalepenos (optional)

hot sauce to taste.

mix all ingredients with the exception of the reserved cheeses together in a large bowl - pour into a well butter baking dish - sprinkle reserve cheese on  top (you can also sprinkle more hot sauce over the top if you want)
and bake in a 350 degree oven for about 25 minutes or until bubbily

Grilled Ruben dip

omit the asiago cheese
omit jalepenos and red pepper
use 1/2 cup parmesan cheese
add 1 1/2 cup swiss cheese
1/2 cup corned beef chopped
1 small can sauerkraut well drained
omit hot sauce - add 1/4 cup mustard

Veggie dip

Add 1 small box well drained spinach, chopped broccoli, chopped asparagus or any veggie of choice.

you can also add 1 cup chopped cooked shrimp or crabmeat and 1 small can chopped mushrooms.