PREPARATION
Preheat oven to 375°. Combine all ingredients in a 1-quart casserole.
Bake for 30 minutes or until golden brown. Serve with your favorite dippers.
Spinach & Artichoke Dip: add 1 package (10 oz.) frozen chopped spinach, thawed 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.
