With chopped almonds, it tasted similar to Almond Roca. Although the flavor was good, it was a bit too sweet for me. Also, the texture did not get as hard as I had hoped. It was firm, but not brittle-like. It could have been my mistake, though. After reading reviews, I learned that I should NOT have stirred the butter/sugar mixture during the boiling phase (I stirred it constantly). Maybe this is why the toffee did not set up as hard -- quite a bit of butter separated and soaked into the crackers, softening that layer. After cooling, the bottom had a layer of re-solidified oil. 4 stars for flavor, 2 stars for texture = 3 stars overall. I can understand why so many people loved this, but it is just not my personal preference. If you have a serious sweet tooth and craving that toffee flavor, this recipe delivers. Just make sure to read the reviews for helpful tips.

Reviewed On: Jan. 5, 2009

This was middle-of-the-road good. It was definitely missing that little tangy kick, and after reading the reviews, I did what I thought I would never do to a dish like this... I gave it a squirt of ketchup. It just seemed wrong to do that, but it actually helped the flavor. Next time, I will try a stronger vinegar (I used a mild rice vinegar this time), and if that doesn't help then I'll keep searching for another recipe.

Reviewed On: Nov. 29, 2008

Now, this is a recipe that lives up to its name! I received so many compliments on this. A couple of people who didn't normally like artichokes were surprised to find out how much they enjoyed this dip (they didn't even know it had artichoke in it until I told them). I have made another type of artichoke dip in the past which used mozzarella cheese, and it was greasy and not as tasty. This dip is so easy to make and is so addictingly yummy, that it is now my go-to artichoke dip recipe, and potluck staple. I agree with others to chop the artichokes into smaller pieces. Also, I have used both regular and reduced-fat cream cheese and I cannot tell the difference in flavor.

Reviewed On: Nov. 29, 2008