This is an excellent artichoke dip with a twist!

Hot Artichoke Red Bell Pepper Dip
1 (14-oz.) can artichoke hearts, well-drained and chopped
1 cup drained and chopped roasted red bell peppers
1 cup mayonnaise
1 cup grated Parmesan cheese
1 tsp. lemon juice
1 garlic clove, minced
Toasted French bread baguette slices (brush with olive oil before toasting)
Stir together first 6 ingredients in a 1-qt. baking dish.
Bake at 350 for 25 minutes or until golden and bubbly.
Serve with baguette slices.
Makes about 2-1/2 cups

or, try this one...

Hot Artichoke-Parmesan Dip
Makes about 2-1/2 cups
14 oz can of artichoke hearts, well drained
1 c grated Parmesan cheese
1 c mayo
1/4 c minced shallot or onion (I used green onions finely chopped)
2 tesp fresh lemon juice
1/8 tesp cayenne pepper
1/2 c dry bread crumbs
Olive oil
1/2 tesp paprika
Plain, bland crackers
Preheat oven to 375. (I baked it the next day.)
Using a food processor, pulse the artichoke hearts until coarsely chopped, about three to four times. Scrap down sides of processor. Add cheese, mayo, shallot or onion, lemon juice, and cayenne. Pulse another three or four times.
Pour mixture into a quarter pie plate or ovenproof baking dish. (I chilled this overnight and let it come to room temperature before baking.)
Top with bread crumbs, drizzle with Olive oil and sprinkle with paprika.
Bake 15 to 18 minutes, or until bread crumbs are browned.
Serve with plain crackers.

This always goes over well...

Crunchy Asparagus Wrapped in Prosciutto and Herb Cheese

2 cups garlic and herb cheese spread (Rondele' Herb & Garlic Spread works well)
Zest of 1 lemon
1/2 bunch chives, finely chopped
24 slices of Prosciutto di Parma or Serrano ham—ask the butcher to slice it thick, almost as thick as bacon.
24 stalks of asparagus (do not use pencil asparagus. It should be approximately 1/2" thick)
Spread the cheese on top of the prosciutto and top with lemon zest and chopped chives. Place the asparagus in the middle and roll on an angle.

or this one which I've been making for years! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />

Curried Shrimp Dip
16 oz. softened cream cheese
1/4 cup mayo
1/2 tesp. curry powder
Salt & Pepper to taste
8 oz. tiny canned shrimp; drained or 8-10 large frozen shrimp, cooked and chopped
1/4 cup scallions; chopped
1/4 cup celery; chopped
2 hard boiled eggs; whites and yolks chopped separately
Blend cream cheese, mayo, curry powder and salt & pepper in bowl. Spread in shallow, round serving bowl leaving 1/2" margin at edge. Layer shrimp on top of cheese mixture leaving 1/2" margin at edge. Repeat with layers of scallions an celery. Layer chopped egg white over scallions/celery mixture. Fill center with chopped egg yolk. When done, it should look like a colorful "bulls eye." CHILL OVERNIGHT.