Reviewed: Jan. 23, 2012

Perfectly cheesy and so easy to make.I served it with beer bread and it was a big hit!

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Reviewer:

Kmommy

Reviewed: Jan. 10, 2012

This was very good, I followed Angela M's suggestion and used the cream of celery soup instead of may. I used the 98% fat free kind. I will definitely try the reduced sodium next time, with all that cheese I think it could use a little less salt. I really think next time I may add some red bell pepper, think that would be tasty in this!

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Reviewer:

JEWLEIGH

Home Town: Kingfisher, Oklahoma, USA

Reviewed: Dec. 1, 2011

Super simple, and very tasty. Made it as an appetizer for Thanksgiving dinner; it did not disappoint.

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Reviewer:

Andi L

Reviewed: Nov. 13, 2011

Based on user reviews, I doubled the amount of artichoke hearts and substituted a can of cream of celery soup for the mayonnaise. I tasted the mixture before baking it and thought the celery flavor was overwhelming, but after baking it, the flavor was very subtle, and using soup instead of mayo kept it from getting greasy. Next time I'll add some crushed red pepper or sriracha to the mixture before baking, but the boys loved it on French bread.

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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Oct. 30, 2011

Pretty yummy! Only baked this about 20-22 min instead of 30, worked great, was hot and melty enough and the cheese did not separate and look greasy as it did for some others. Super easy, too! Served w/ritz crackers. Used some leftovers on toasted bread w/thinly sliced tomatoes marinated in olive oil and balsamic vinegar on top under the broiler for 5 min (also added some Ital seasonings and a little extra parm on tomatoes) and it was great!

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Aug. 15, 2011

We loved this dip! I chopped the artichoke hearts, and substituted the Mayo for sour cream....since most reviewers claimed it was too greasy, I used a loaf pan instead amd cooked for 30 min. This allowed a depth, so mine was not greasy at all! Thanks for the recipe!

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Reviewer:

skinnysasha

Cooking Level: Intermediate

Home Town: Florence, Alabama, USA

Living In: Birmingham, Alabama, USA

Reviewed: Jul. 11, 2011

I hosted a party over the weekend and made 4 different appetizers all from AR. This one was by far the biggest hit. I changed nothing from the recipe and only watched it closely to make sure the grease didn't settle at the top like others had complained. I found 30 minutes on the dot to be the perfect amount of time in the oven. Very tasty dip!

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Reviewer:

Dana C.

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Mar. 26, 2011

This is awesome - whenever we have a potluck at work this is a hit - no leftovers!

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Reviewer:

jadedgurl

Cooking Level: Intermediate

Reviewed: Feb. 20, 2011

I`m very fussy with artichoke dips, but this one is very simple. I tend to add more cheese then called for and I leave it in a bit longer but overall a very nice recipe. I`ve also thrown in palm heart for a different flavour and bit more texture and it`s very good as well. I`ve been using a mix of different cheeses for more dept, Kraft was a wonderful selection of mixed cheese and I find the Italian mix to be the best...

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Reviewer:

Juls

Cooking Level: Intermediate

Living In: Sudbury, Ontario, Canada

Reviewed: Jan. 4, 2011

I didn't care for this. It didn't have much flavor & was too thick & hard to scoop. I think it needs cream cheese or sour cream to give it a lighter, creamier flavor. Wouldn't make it again.

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