Reviewed: Jan. 5, 2006

It was ok...if I make it again, I will add spinach.

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Nancy F

Cooking Level: Intermediate

Home Town: Milford, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Dec. 31, 2005

Delicious appetizer. I skipped the onion-used onion powder instead-cut down on the mayo-about 2.5 T.-and it turned out delish!

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Lizajane

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Reviewed: Dec. 18, 2005

Fantastic!! I love artichokes, but I really adore the typical tomato bruschetta, so I added a drained can of chopped tomatoes (as that was all I had on hand). The canned tomatoes made the mixture so juicy that I cut down on the mayo, which really made it the perfect consistency (even without the tomatoes I don't think it would need all 5 Tbl). And the flavor was awesome!! I will definitely make this again.

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A. Swigart

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Reviewed: Dec. 17, 2005

I added forzen spinach, thawed and drained and I cut up tomatoes. This is such a wonderful recipe. Everyone loved it at our Holiday party!

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Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Dec. 17, 2005

Made this for a happy hour with the girls and all loved it. More sophisticated than the regular artichoke dip, but tastes very similar. A favorite!

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allykat

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2005

This is now my "go-to" party food. I just mix it earlier in the day or the night before, and then borrow the host's oven to toast them right at the party. They are really yummy!

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Kris

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 13, 2005

I made this bruchetta for a Christmas party, and it was an absolute hit! I was asked by at least a half dozen people for the recipe. I will definitely serve it again.

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Mary J.

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Nov. 24, 2005

Absolutely delicious!!! I was not expecting thos to be as tasty as it is. Next time I'll cut back slightly on the Romano cheese, as I think it is a bit overpowering. Also, I used Miracle Whip instead of mayonnaise and added 1/3c of spinach, which I'll continue to do. I definitely recommend this recipe!

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Lisa

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Reviewed: Nov. 15, 2005

Yum! This was very good. I love garlic so I rubbed a clove on each piece of bread before adding the topping. I also only used 3 Tb. of mayonnaise. Five Tb. scared me.

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Nov. 3, 2005

This recipe was very simple and has a great taste

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Patti

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Reviewed: Oct. 7, 2005

This was a great recipe. However, I did make some changes. I added 4 small cloves of garlic, 1 whole (jarred) red pepper, and I only put in 1/4 cup of parmesan/romano cheese and 2 tbl of light mayo. Also, I put the onion, pepper and garlic in a food processor to chop very finely. Then I mixed all the remaining ingredients with the onion & pepper mixture. I think that made it nice and smooth. This was a huge hit!

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LADYSIMMONS21

Cooking Level: Expert

Home Town: Panama City Beach, Florida, USA

Living In: New Britain, Connecticut, USA

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Reviewed: Sep. 29, 2005

My new favorite appetizer!! I would say to definately double the recipe if you want to feed more than 5 people. I like to heap the topping on my bread. This was so very very good.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Sep. 28, 2005

This recipe was great the first time. The second time I made a few modifications, it was even beter. I added two tablespoons of cream cheese and chopped roasted red peppers. My guests raved.

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Perri Kunofsky

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Reviewed: Jul. 31, 2005

Excellent side dish!

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Lady Lerandia

Cooking Level: Expert

Home Town: Bandera, Texas, USA

Living In: North Miami Beach, Florida, USA

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Reviewed: Jul. 24, 2005

Good!

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SCHMURRY

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Reviewed: Jul. 13, 2005

Always a hit and so easy to prepare!

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SHANNONA23

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Reviewed: Jun. 26, 2005

Like the previous reviewer, I added a chopped garlic clove and a chopped, seeded Roma tomato. It was sooo good! I used a whole wheat baguette and half light mayo. I'm afraid to use the broiler :) so I baked it at 375 for 10 minutes, then turned it to 400 for another few minutes. Just right! I will make these often! (I buy the big jar of marinated artichoke hearts from Costo, much cheaper! I just use shy of 1 cup.)

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2005

I added some garlic and chopped seedless tomatoes, it was SOOO good!

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LUSENDA

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Reviewed: Jun. 7, 2005

I made this for a party and everyone loved it! No leftovers!

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CHARLENAWT

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Reviewed: Jun. 2, 2005

This is really good for a fast and impressive appetizer - I added some frozen thawed spinach and diced roma tomato - very pretty. I cheated and used Panetini garlic toasts instead of bread - I had it ready to serve in about 15 minutes.

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CZCOOKS

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