Ingredients:

1    10-ounce package fresh baby spinach leaves, rinsed and well-drained
1    8-ounce package cream cheese, softened
1    8-ounce carton dairy sour cream
¼  tsp  garlic powder
¼  tsp  ground black pepper
1 c up grated Parmesan or Romano cheese
3 oz Monterey Jack cheese with jalapeño peppers, shredded (3/4 cup)
¾ cup  shredded Swiss cheese (3 ounces)
2    14-ounce cans artichoke hearts, well-drained and chopped
½  cup  chopped red sweet pepper
Toasted Pita Chips or thinly sliced French bread and/or assorted crackers

Cooking Instructions:

1. In food processor, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain.
2. In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the Monterey Jack and Swiss cheeses. Beat until combined.
3. Stir in chopped spinach, artichokes and sweet pepper. Transfer mixture to a 2-quart oval or an 11 x 7 x 1½ inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
4. Bake, uncovered, in a 350° oven about 35 minutes or until heated through. Serve with Toasted Pita Chips.

Makes about 8 cups (sixty 2-tablespoon servings).

Recipe Source:Midwest Living:September/October 2006

1 (8 oz) can mushrooms, finely chopped
1 (14 oz) can artichoke hearts, finely chopped
1 (9 oz) jar spanish olives, finely chopped
1 (16 oz) can black olives, finely chopped
1/4 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
3/4 cup white vinegar
3/4 cup olive oil
1/4 cup minced dry onion
2-1/2 teaspoons Italian seasoning
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon Accent
1 teaspoon sugar
1 teaspoon cracked pepper

Cooking Instructions:

Place first six ingredients in large jar with a tight-fitting lid.

Combine and boil remaining ingredients. Pour over chopped vegetables. Refrigerate overnight at least or several days if possible. Give the jar a good shake several times a day to stir up ingredients. Serve as an hors d’oeuvre with wheat thins, as a relish on a meat sandwich, or as a salad dressing.

Ingredients:

2 (8 oz) packages cream cheese, softened
1/4 cup milk
1 1/2 tsp anchovy paste
3 tbsp grated onion
1 pinch garlic powder

Cooking Instructions: In a medium-sized mixing bowl, combine cream cheese and milk, until creamy. Add more milk for a thinner dip. Using a fork, whip the anchovy paste and onion into the mixture. Cover and refrigerate this dip at least one hour before serving.

Additional comments: You can add more or less of the anchovy paste and onion to suit your tastes. For a thinner dip, add more milk.

Source: All Recipes: Addicting Chip Dip