Reviewed: Feb. 23, 2013

I seriously liked this, I thought the dill was going to over power the dish, but it didn't...my family loves dill...So I was watching their reactions. However, in this, I found that it was a tad oily from the mayo and the mayo does come forth just in front of the dill. I'm thinking of adding a splash (tbsp) of milk to help binded the cheese better and reduce the mayo just a little. Possible down to 3/4 cup. But over all, I really enjoyed the recipe and topped it on toasted french baggette rounds. TY

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Mar. 25, 2011

PERFECT! I follwed it exactly the first time! (I did triple it for a large family). The second time I added extra artichokes & different cheeses just to shake it up a bit! WONDERFUL! I serve it with tortilla chips everytime. This is a keeper & SUPER easy to make! I think this will be my "pot luck dish" for a while!

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Reviewer:

Pnutmommy

Reviewed: Jan. 12, 2010

for this recipe I used organic mayo and all the oil made the mixture separate, so the dip looked really funky. However, I let it cool down and used it as a spread instead of a dip... and it was great!!

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5 users found this review helpful

Reviewer:

Veggiemom88

Reviewed: Dec. 15, 2009

I made no revisions to the recipe, and it came out a little bland. I would suggest tweeking it a bit.

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Reviewer:

Jessica

Reviewed: Apr. 29, 2009

This was great and so easy!

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Reviewer:

Toni Lyn

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Key West, Florida, USA

Reviewed: Apr. 25, 2009

This was fantastic! Everyone loved it! I followed the recipe exactly!

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Reviewer:

coconutheather

Cooking Level: Intermediate

Reviewed: Apr. 16, 2009

This was a good recipe with the added ingrediants. I added frozen spinach, sour cream and cream cheese to make it for work. This recipe I will make again.

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6 users found this review helpful

Reviewer:

amievanpatten

Cooking Level: Expert

Home Town: Harlan, Iowa, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 29, 2009

I've used this recipe for years and it always pleases. I generally double the cheese using 2 whole blocks of cheese and one jar of artichokes (any size). You can totally microwave it too (it never lasts long enough to get rubbery). Perfect with bread or a spoon. The onion is optional and we rarely use it. As for oily problems, it's rarely an issue. I probably use slightly less than half a cup (more often it's just 2 large spoonfuls). No tangy taste as we always use real Hellman's (no low-fat or miracle whip in my house).

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Reviewer:

EIKNIP

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Jan. 27, 2009

GREAT!!! would mush up artichoke hearts more. Add red onions and garlic. Brown the top.

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Reviewer:

mykwhean

Reviewed: Dec. 24, 2008

EASY AND YUMMY! However; i did add some (8oz) sour cream and (4oz) cream cheese. Throw in a ton of spice! They're good for you, and I used the Omega 3 mayo - Smart Balance. Great dish and reasonably healthy too!

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