Reviewed: Jun. 25, 2007

This was a fantastic, easy dish. I do not think that this was enough to serve 6.

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Reviewer:

Erica

Cooking Level: Beginning

Home Town: Springfield, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 3, 2007

This is addictive. I've made it twice now, both times omitting the dill, which I don't much care for, and it has never failed to produce requests for the recipe. It is wonderful on french bread or even with fresh veggies for dipping (more like scooping!) I also added minced garlic just to add a touch of something.

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Reviewer:

bizzymom

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: May 11, 2007

I like dill but this has too much in it. I also found it a bit too salty (which ruins a dish for me). I won't make this again. I made the dip and then baked it on top of chicken breasts. I still like my chicken breasts cooked this way but I I will use my regular spinach/artichoke dip next tip :)

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: Dec. 26, 2006

Very good. I also doubled the recipe, and was glad I did because even doubled it wasn't a 'large' appetizer for a party... Everyone loved it, and THIS review is a TRUE FIVE, bacause I didn't add or take away any ingredients like some of the other 5's did... Delicious... Try this one... ***EDIT***CHANGE OF STAR RATING*** Made this again, and was disappointed. I now realize why some people said watery and or greasy... The first time, I used a can of whole artichokes. I drained them on a paper towel, and then chopped them myself. This time, I used the already chopped artichokes. I think because even with the can drained, the layers to the artichokes hold alot of moisture. So, this time it was watery, making the grease show up more, in an oil and water don't mis sort of way. If the recipe sounds good to you, try draining very well, and towards the end of baking, sprinkle top with fresh grated parmesan...

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Reviewer:

Cheryn

Cooking Level: Intermediate

Home Town: Joplin, Missouri, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 25, 2006

Yuck! Too much grease and no favor.

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Reviewer:

monica02mom

Cooking Level: Intermediate

Home Town: Bucyrus, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 18, 2006

Incredibly delicious, warm and gooey. What a simple dip. I couldn't find artichokes at the time so I substituted canned asparagus spears instead. We loved it. Can't wait to try it with the artichoke.

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NATSCOOK1

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Reviewed: Oct. 28, 2006

This recipe was a huge hit at a party I just threw. I added extra cheese and wouldn't change anything else. It was so good, I'm making more right now just for myself! Thanks for the recipe!

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SARAHCANADA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 16, 2006

Taste as good, if not better than any restaurant. I used the whole can of artichokes and added extra on the cheeses. Only "extra" ingredient I added was about 5 cloves of minced garlic. The garlic added the perfect touch (imo). Mmmm Mmmmm Yummy..........(update).........I made this again for a card party and forgot to put the garlic in that time, it was still good, but I decided I really like the garlic addition.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Mar. 11, 2006

awesome

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Reviewer:

IBRG

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Reviewed: Feb. 24, 2006

This has an excellent flavor but did not care for all the grease. I took paper towels and soaked it up. Tasted even better the next day. Served with toasted french bread. Might or might not make again.

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: Feb. 21, 2006

Very simple & tasty..will definitly make again!

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Reviewer:

kari

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Reviewed: Jan. 26, 2006

I'll cut back on the dill next time, but otherwise this is fabulous. Delicious! As others have commented, I would recommend to at least double the recipe.

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Reviewer:

SaneAmy

Cooking Level: Beginning

Living In: Ambler, Pennsylvania, USA

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Reviewed: Jan. 8, 2006

Fabulous!

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Reviewer:

Stephanie M.

Home Town: Gambrills, Maryland, USA

Living In: Crofton, Maryland, USA

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Reviewed: Jan. 1, 2006

sooo easy and soo good! Simple but delicious. I usually quadruple this recipe and bake in a large casserole or 9x13 glass pan for parties.

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Reviewer:

Icemandee

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Reviewed: Dec. 27, 2005

This was the best Artichoke Dip I ever tasted. There was just the right amount of cheesy flavor without being overpowering. I served it as an appetizer with onion flavored bruschetta rounds and my two year old grandson and one year old granddaughter ate almost as much as the adults.

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Reviewer:

Florence

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Reviewed: Dec. 26, 2005

I really love the taste of this but I thought it was too oily. I had to keep scooping the oil out of it, making it difficult to put out and serve to guests.

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Reviewer:

LBI215

Living In: Albany, New York, USA

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Reviewed: Dec. 14, 2005

Awesome is all I can say.. Everyone loved it... How to get rid of the extra great to make it look better is the question..

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Reviewer:

Jeff

Cooking Level: Intermediate

Home Town: Bridger, Montana, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 13, 2005

The dip was cheesy and delicious, but you also need to be a big fan of dill.

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Reviewer:

ali

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Reviewed: Nov. 28, 2005

I LOVE artichoke dip that i've had in restraunts and wanted a recipie i could make at home and this was WAY greazzy and didn't taste like any dip i've had anywhere!

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