For an oven-baked artichoke dip, first heat the oven to 350 degrees Fahrenheit. Combine 1 can of drained chopped artichokes, 1 cup mayonnaise, 1 cup Parmesan cheese and 1 clove minced garlic. Spread the mixture into a 9-inch pie pan, and bake at 20 to 25 minutes.
To make a microwaveable artichoke dip, take 1 can of drained and chopped artichoke hearts, 1/2 cup mayonnaise, 1/2 cup grated Parmesan cheese and 1/4 cup chopped green onion, and combine and mix all the ingredients in microwaveable casserole dish. Do not grease the bottom. Cover the dish, and microwave on medium-high, roughly at 70 percent power, for four to five minutes or until hot. Stir the contents of the dish after two minutes. Alternatively, salad dressing may be used in place of mayonnaise.
To make artichoke dip on a stovetop, melt together 8 ounces cream cheese, 16 ounces sour cream, 1 stick of butter and 1/2 to 2 cups Parmesan cheese in a medium-sized pot over medium heat, stirring often. Once all ingredients are melted and the mixture reaches a uniform thickness, it should begin to bubble. Once this occurs, stir in 1 can of drained and chopped artichoke hearts, a 4-ounce can of diced and drained jalapeños, and 1 box of thawed and drained frozen spinach. Add 2 to 3 cloves minced garlic. Serve warm.