This may have been done many times, but let's post our favorite recipes.
Since the Superbowl is coming up, i'll post my recipe for artichoke dip

1 large shallot, halved (I personally leave this out but thats because I'm sensitive to them)
2 cans (13.75 oz each) artichoke hearts packed in water, well drained
1/2 cup mayo
1/2 cup sour cream
3 tbl spoons fresh lemon juice
1 cup grated Parmesan cheese
1/2 tsp Kosher salt
Freshly ground black pepper
1/3 cup unseasoned dry bread crumbs
1 1/2 tsps finely minced fresh oregano
2 tsps pure olive oil

In the workbowl of a food processor fitted with the metal blade, pulse the shallot and artichoke hearts until coarsely chopped.

In a medium bowl, combine the mayo, sour cream, lemon juice, Parmesan cheese, and salt. Add the chopped shallots and artichokes and mix until well combined. Season to taste with pepper. Transfer to a buttered 1 1/2 quart shallow baking dish. In a small bowl, combine the bread crumbs, oregano, and olive oil.

Position a rack in the upper 2/3 of the oven and preheat the oven to 400F. Just before baking, sprinkle the bread-crumb mixture on top of the artichoke dip. Bake the dip until the bread crumbs are toasty brown and the dip is bubbling at the edges, 20 to 25 minutes. Serve hot.

Can be served with breadsticks, crostini, pita chips, etx.