Easy Appetizers - Artichoke Dip & Spinach Dip

How easy do these two recipes sound? I think they would be great anytime. I am always on the look out for appetizer recipes.

Hot Artichoke Dip - What can be added and not throw off the proportions or consistency? Ideas? Green Onions? Chopped Water Chestnuts? Spinach? Mozzarella Cheese?
Yummy!
I like this blog, very informative, fun reading (and I watched one of my favorite shows, the Charlie Brown Christmas story on it too, go to post 11/30/07).

Hot Artichoke Dip

• 1 can (14 oz) artichoke heart, drained and chopped
• 1 cup Mayonnaise
• 1 cup grated Parmesan cheese
• 1 clove garlic, finely chopped (I substitute with minced garlic about 1 tbs. Stays refrigerated forever! )

Directions: Combine all ingredients

• Bake uncovered at 350 degrees 25 minutes or until heated through.
• Serve with french bread or pita bread (toasted).
  

Hot Spinach Dip:

This rich, creamy dip can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.

Prep: 30 minutes Total: 1 hour
Makes 3 cups
* 2 teaspoons olive oil, plus more for baking dish
* 1 medium onion, diced
* 2 garlic cloves, minced
* 2 pounds spinach, cleaned, trimmed, and coarsely chopped
* 1/2 cup milk
* 6 ounces reduced-fat bar cream cheese
* 3 dashes Worcestershire sauce
* 3 dashes hot sauce, such as Tabasco
* 3/4 cup shredded mozzarella
* Coarse salt and ground pepper
* Baguette slices, breadsticks, or crackers, for serving

1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. 4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.