I've prepared the pesto artichoke dip at least three times over the summer and it was a huge hit. I mix all of the ingredients, decreasing the amount of roasted red peppers. I serve it in a bowl, as a dip, without the shredded cheese topping simply because it is easier to prepare this a day ahead and have it ready to serve at a moment's notice. Will be trying the other versions during the fall and winter ahead. Thanks for great recipes.