Preheat oven to 375°.
Combine all ingredients in a 1-quart casserole.
Bake 30 minutes or until golden brown. Serve with your favorite dippers.
For Spinach & Artichoke Dip: stir in 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry.
Italian Artichoke Dip: use mozzarella cheese instead of Swiss and stir in 1/4 cup drained and chopped sun-dried tomatoes.
Mexican Artichoke Dip: substitute Monterey Jack cheese for the Swiss cheese and stir in 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.
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