Classic Creamy Artichoke Dip

1. Preheat oven to 350°F. Wrap artichoke hearts in paper towels; press to remove as much excess liquid as possible. Coarsely chop artichoke hearts. In a large bowl stir together sour cream and flour until combined. Stir in artichokes, mayonnaise, and 1/2 cup of the Parmesan. Transfer to a 9-inch pie plate or other shallow baking dish. Sprinkle with remaining 1/4 cup Parmesan.

2. Bake about 30 minutes or until edges are lightly browned and mixture is hot in the center. Cool 15 minutes. Serve with desired dippers.

Italian Sausage Artichoke Dip

In a skillet brown 4 oz. bulk Italian sausage. Prepare dip as directed, except stir the cooked sausage, 1/4 cup chopped kalamata olives, and 2 Tbsp. capers (rinsed and patted dry) into the sour cream-artichoke mixture. Top with 1/2 cup cherry tomatoes and the 1/4 cup Parmesan cheese. Bake as directed. Per serving: 166 cal., 14 g fat (5 g sat. fat), 25 mg chol., 413 mg sodium, 5 g carb., 1 g fiber, 2 g sugars, 4 g pro.

Chorizo-Poblano Artichoke Dip

Cut 2 poblano peppers in half lengthwise; remove stems and seeds and place cut sides down on a foil-lined baking sheet. Roast in a 425°F oven 25 minutes or until charred. Wrap in foil and let stand 15 minutes. Remove skins and chop. In a large skillet brown 4 oz. bulk chorizo sausage. Prepare dip as directed, except stir roasted peppers, the cooked chorizo, 1/4 cup sliced green onions, and 1/4 cup cilantro into the sour cream-artichoke mixture. Bake as directed.Per serving: 171 cal., 14 g fat (5 g sat. fat), 25 mg chol., 349 mg sodium, 6 g carb., 1 g fiber, 1 g sugars, 5 g pro.

Brown Butter Caulifower Artichoke Dip

In a large skillet melt 4 Tbsp. butter over medium-high. Cook 1 to 2 minutes or until butter starts to brown. Add 2 cups small cauliflower florets and 1 clove minced garlic. Cook and stir4 minutes or until cauliflower is golden brown. Cool slightly. Prepare dip as directed, except stir 2 Tbsp. chopped toasted hazelnuts, 1 Tbsp. chopped fresh sage, and all but 1/2 cup of the cauliflower into the sour cream-artichoke mixture. Sprinkle with reserved cauliflower mixture and the 1/4 cup Parmesan. Bake as directed. Per serving: 181 cal., 17 g fat (6 g sat. fat), 29 mg chol., 308 mg sodium, 5 g carb., 1 g fiber, 2 g sugars, 3 g pro.

Spicy Roasted Red Pepper Artichoke Dip

Prepare dip as directed, except stir 1 Tbsp. harissa paste into sour cream with the flour. Stir 1/2 cup coarsely chopped roasted red pepper with the artichokes. Bake as directed. To serve, top with chopped toasted almonds and fresh mint leaves. Per serving: 145 cal., 12 g fat (4 g sat. fat), 19 mg chol., 311 mg sodium, 5 g carb., 1 g fiber, 2 g sugars, 3 g pro.