Cheesy Artichoke Bread

2 Tbsp. Halladay's Spinach & Artichoke Dip Seasoning

1 (14 oz.) can artichoke hearts, drained and chopped

1/2 cup mayo

1/2 cup sour cream

1/2 cup parmesan cheese, grated

1 cup mozzarella cheese, shredded

French bread, sliced

Preheat oven to 350˚F. Combine all ingredients except bread. Arrange bread in a single layer on a baking sheet. Spoon a small portion of mixture onto each slice of bread. Bake until hot and bubbly, about 15 minutes.

Spinach & Artichoke Dip

1 (14 oz.) can artichoke hearts, drained and chopped

1/2 cup mayo

1/2 cup sour cream

1/2 cup Parmesan cheese, grated

1 cup mozzarella (or other cheese), shredded

2 Tbsp. Halladay's Spinach & Artichoke Dip Seasoning

Preheat oven to 350˚F. Combine all ingredients and mix well. Fold into a 9" decorative pie plate or ramekin. Bake until hot and bubbly.

White Bean & Artichoke Dip

1 (15 oz.) can cannellini beans, drained and rinsed

1 (14 oz.) can artichoke hearts, drained

2 Tbsp. Halladay's Spinach & Artichoke Dip Seasoning

2 Tbsp. olive oil

2 Tbsp. fresh lemon juice

2 Tbsp. feta or parmesan cheese, crumbled (optional)

Combine all ingredients in a blender or food processor until smooth; stir in cheese, if desired.

Spinach & Artichoke Dip with Sausage

1 (15 oz.) can artichoke hearts, drained and chopped

1/2 cup mayo

1/2 cup sour cream

1/2 cup parmesan cheese, grated

1 cup mozzarella cheese, shredded

4 oz. sausage, cooked and crumbled

2 Tbsp. Halladay's Spinach & Artichoke Dip Seasoning

Preheat oven to 350˚F. Combine ingredients; fold into 9-inch pie plate or ramekin dish. Bake until hot and bubbly.

Spinach Artichoke Cheeseball

1 (8 oz.) bar cream cheese, softened

2 Tbsp. butter, softened

2 Tbsp. Halladay's Spinach & Artichoke Dip Seasoning

1 cup chopped walnuts, pecans or almonds

Combine cream cheese, butter and seasoning. Form into a ball; chill for at least 2 hours. Serve with crunchy French bread, crackers or pita chips.