Yummy Spinach Dip Recipe

1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) block of Philadelphia cream cheese, softened to room temperature
3/4 cup of mayonnaise
1-1/2 cups of shredded Monterey Jack cheese (about 6 ounces) - reserve 1/2 cup
1 package of Knorr vegetable recipe mix or dry Ranch dressing mix
1 (14 ounce) can of artichoke hearts, drained and chopped
2 cloves of garlic, chopped fine

Preheat oven to 350 degrees F. Combine all ingredients except set aside 1/2 cup of cheese. Spoon mixture into a 2 quart casserole, top with the 1/2 cup of cheese.
Bake 35 minutes until hot. Serve warm with corn chips, tortilla chips, or crackers. Can also place into a chafing or warming dish and wait to top with the extra 1/2 cup of shredded cheese then.

Cheesy Spinach Dip with Bacon: Substitute 1 pound of cubed Velveeta for the Monterey Jack and reduce cream cheese to 4 ounces. Omit the artichokes, add 6 slices of cooked and chopped bacon and a can of Rotel diced tomatoes.

Spinach and Onion Dip: Dice two Vidalia or other sweet onions and saute in 1 tablespoon of olive oil, cooking until golden brown and caramelized, about 20 minutes, stirring often. Stir in 2 tablespoons of butter. Combine with all remaining ingredients above, except omit the artichokes, and bake as above. Include chopped, cooked bacon if desired.

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