My favorite Spinach-Artichoke dip:

Ingredients from label:

Spinach
Artichokes
Yellow Onions
Sour Cream
Butter
Parmesan Cheese
Mayonaisse
Garlic
Lemon Juice
Sea Salt
Black Pepper
Cayenne Pepper

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Artichoke Dip with Pretzels - 40 Servings
    *     Total Time:
          10 min
    *     Carbs:
          Carbohydrate 1g

INGREDIENTS

    * 1 14-ounce can artichoke hearts, drained and finely chopped
    * 1 8-ounce container dairy sour cream
    * 1/2 cup chunky blue cheese salad dressing
    * 1/4 cup snipped chives or finely chopped green onion tops
    * 40 large pretzel rods, small pretzel knots, and/or melba toast rounds

DIRECTIONS

    * Stir together chopped artichoke hearts, sour cream, salad dressing, and chives. Place in serving bowl. Surround with pretzels and/or melba toast rounds for dipping. Makes about 2-1/2 cups (40, 1-tablespoon servings).
    * Make-Ahead Tip: Prepare dip. Cover and chill 1 hour ahead.


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Couscous-Artichoke Salad - 8 Servings
    *     Total Time:
          40 min
    *     Carbs:
          Carbohydrate 31g

INGREDIENTS

    * 1 1/2 cup chicken broth
    * 1 cup quick-cooking couscous
    * 1 small onion, finely chopped (1/3 cup)
    * 1 - 2 tablespoon finely chopped jalapeno pepper
    * 1/4 teaspoon ground cinnamon
    * 1/4 teaspoon black pepper
    * 1 9-ounce package frozen artichoke hearts, thawed and cut up
    * 1 large tomato, cut up (1-1/3 cups)
    * 1 medium green sweet pepper, finely chopped (3/4 cup)
    * 1/4 cup raisins
    * 1/4 cup olive oil
    * 1/4 cup balsamic vinegar

DIRECTIONS

    * 1. In a medium saucepan bring chicken broth to boiling. Add couscous and onion. Remove from heat. Cover and let stand 5 minutes. Stir in jalepeno pepper, cinnamon, and black pepper. Cool.
    * 2. When cool, in a large bowl combine couscous mixture with artichoke hearts, tomato, sweet pepper, and raisins. Whisk together the olive oil and balsamic vinegar; pour over couscous, tossing gently to coat. Makes 8 side-dish servings.
    * *Note: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.



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Garbanzo Bean Salad - 4 Servings
    *     Prep:
          15 min
    *     Stand:
          2 hr min
    *     Carbs:
          Carbohydrate 56g

INGREDIENTS

    * 1 6-ounce jar marinated artichoke hearts
    * 2 tablespoon white wine vinegar
    * 1 tablespoon salad oil
    * 1 1/2 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
    * 3/4 teaspoon dry mustard
    * 1 clove garlic, minced
    * 2 15-ounce cans garbanzo beans, rinsed and drained
    * 1 medium zucchini, halved lengthwise and sliced (1-1/4 cups)
    * 1 cup coarsely chopped red or green sweet pepper
    * 1 cup cubed cheddar cheese (4 ounces)
    * 1/2 cup sliced pitted ripe olives
    * 4 lettuce leaves

DIRECTIONS

    * 1. Drain artichoke hearts, reserving marinade. Coarsely chop artichoke hearts; set aside.
    * 2. For dressing, in a screw-top jar combine reserved artichoke marinade, vinegar, oil, oregano, mustard, and garlic. Cover and shake well. Set dressing aside.
    * 3. In a large mixing bowl combine garbanzo beans, zucchini, sweet pepper, cheddar cheese, olives, and artichokes. Shake dressing well; pour over bean mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours, stirring occasionally. Serve on lettuce-lined salad plates. Makes 4 or 5 servings.
    * Make-Ahead Tip: Prepare salad. Cover and chill for 2 to 24 hours. Serve on lettuce-lined plates.