My friend Joanne brought this dip to a Bible study one night. It was a very big success!

1 8-ounce package cream cheese
1/2 pound cooked shrimp (fresh is best)
1 teaspoon lemon juice
1 tablespoon grated onion
2 heaping tablespoons mayonnaise

Stir together.

Refrigerate.

Make at least 3 hours ahead.

Serve with crackers. I like to use Wheatsworth stone ground wheat crackers.

Enjoy!

14 ounce can artichoke hearts, drained and chopped
1/2 cup mayonnaise (or reduced-fat mayonnaise)
1/2 cup cream cheese (or light cream cheese)
3/4 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese (or part-skim), divided
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chopped scallions
1 tablespoon chopped fresh flat-leaf parsley

Combine the artichokes, mayonnaise, cream cheese, 1/2 cup Parmesan, 3/4 cup mozzarella, garlic salt, pepper, scallions, and parsley in a bowl.

Transfer to a baking dish.

Top with remaining Parmesan and mozzarella cheese.

Bake at 350 degrees for 20 to 30 minutes or until golden and bubbling