Wow! What an amazing Artichoke Dip! I followed some of the other dissenters and used Cream of Celery Soup instead of Mayonaise. The thought of that much mayo made me want to vomit. I served this dish to my family with some garlic-buttered Ciabatta bread, and they ate it all! Oh yes, I almost forgot, I boiled fresh spinach from the farmers market and made it into an "Artichoke & Spinach Dip." I also followed some of the other reviewers and their advice to chop up the artichokes as small as possible. Maybe next time I will use fresh artichokes? :) Happy cooking!

What a hit! Everyone was raving about the dip! I added chopped garlic instead of the powder and saved a handful of mozzarella for the top and sprinkled with creole seasoning! YUM!!

I substituted the mayonnaise with Cream of Celery, and added a can of diced green chilies. Everyone at the party enjoyed eating this dip with sour dough bread and restaurant style tortilla chips. Next time I make this, I will separate more of the artichokes into pieces, rather than making it chunky.

It was very good. however, I add chopped shrimp and fresh spinach. It's great with thinly sliced toasted french bread.

was really good spread on bagel crackers

So easy to make and absolutely wonderful to eat! For everyone saying it turns out too greasy, after you remove it from the oven, put a piece of bread on top to absorb the grease, then throw the bread away.

Sorry, but this just wasn't that great. I followed the recipe exactly, and it was just way to greasy. I will not be making it again.

I have been making this recipe for years now and it is always requested by husband for any special event (the super bowl especially). I have made a few changes to this recipe over the years and this is the one that I stick with......I add 1 1/2 tbl of chopped jalapenos and skip the paprika. I always get some good rustic italian bread and cut it into good sized chunks for dipping. Love it, I will be making it this weekend as a matter of fact.

This recipe seemed suspect to me the first time I used it- but my friend swore by it...So I gave it a shot , and it is perfect as it is. I, however, can't leave well enough alone. I use a combination of light cream cheese and mayo or sour cream at times. I also use fresh garlic, half a clove, in my press. Fresh cracked pepper is a wonderful addition. Also, the majority of flavor comes from the MARINATED artichoke hearts. Using water packed is silly- but if you must: then at least add some italian seasoning and some olive oil.

I was really sketchy about this recipe because of all the mayo, but i tried it and EVERYONE loved it. Of course, then i felt weird giving them a recipe that called for so much mayo. It's very rich, but yummy.

Have made this several times and it is a favorite of kids and adults. Most recently I tried the tip of substituting a can of cream of celery soup for the mayo. Who knew? A big calorie saver without sacrificing taste! I've also added a pinch of cayenne and/or sauteed, chopped red onions for a little kick.

Year after year---always a hit! Very simple to make ahead and pop in the oven.

I used one large can of artichoke hearts packed in water. Also, I added 1/2 cup chopped green onions & saved out part of the parmesan to sprinkle on the top. This was divine!

I've made this several times now and it always gets rave reviews. I do add a little more garlic than the recipe calls for.

I have another recipe from the olive garden that I just love, but this one was right up there. I too used the cream of celery soup instead of the mayo, it made it alot cheaper to make and easier. I made it for Thanksgiving dinner, as a snack b4 we were ready to eat, it got great praise.

I made this as written and it was really good. Everyone gobbled it up!

I only made 1/2 a recipe because I had only 1 jar of artichokes, and it turned out delicious. I thought it was a little dry, so I added about 1/4 C of sour cream before baking. I used light versions of the mayo and sr. cream. Still good!

Habit forming.