Reviewed: Jan. 26, 2008

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.

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cookiemonster93

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Reviewed: Jan. 21, 2008

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.

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TEXASSTAR7

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Reviewed: Jan. 3, 2008

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.

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JGMAC

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Reviewed: Dec. 25, 2007

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

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Cookin' Away

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

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!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Dec. 14, 2007

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.

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DeAnnaC

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Reviewed: Nov. 29, 2007

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.

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Mrs sweet tooth

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Reviewed: Nov. 22, 2007

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

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TBOZZO

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Reviewed: Oct. 7, 2007

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!

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MOLLYSMAMA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 14, 2007

Habit forming.

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Dawnhc

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Valencia, California, USA

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Reviewed: Jan. 7, 2007

Used 1/2 the amount of artichokes and was still a big hit at the party!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 5, 2007

WOW!!! I made this for Christmas and it was gone quick! Everyone loved it. I only made a few changes by adding 2 garlic cloves instead of powder, and I also added mozzarella cheese to the top so that it browned and was all yummy and crunchy. :) I tore up some french bread, toasted it in the oven and served it with the dip. I don't think there was one person at the party that didn't request the recipe.

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Joloves2cook

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Temecula, California, USA

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Reviewed: Dec. 24, 2006

I love artichokes, but hate mayonnaise, and I had a hard time trying to find a recipe that didn't call for mayo. I followed the rest of the recipe exactly, but I substituted one can of reduced sodium cream of celery soup for the mayo. It was phenomenal. Everyone said it was the best they ever had. I noticed that it didn't get oily on top like I've seen other dips get, and the consistency was very creamy. It was even great reheated the next day. I'm sure you could even substitute reduced-fat soup and have the same effect. It was great.

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ANGELA M

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Reviewed: Dec. 13, 2006

This Artichoke dip is the hit of the party every time. Delicious!

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luv2bake

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Reviewed: Dec. 6, 2006

I have made this dip on multiple occasions and it's always the first appetizer to get finished off. Can be a little greasy if you cook too long, so keep an eye on it during baking as the other reviewers said. Highly recommend!

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olivia77

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Reviewed: Nov. 9, 2006

This is off the wall DELICIOUS!!!I Used the blender to mix ingredients except for the Mozzarella cheese. Loved that you can prepare a day ahead.

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ALIRELLA

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Palm Springs, Florida, USA

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Reviewed: Oct. 23, 2006

This dip is the best! The first time I had it was a Christmas party at work 20 years ago. I just had to have the recipe and couldn't believe it was so easy. I lost it over the years and was so glad to find it posted here!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 9, 2006

This recipe is sooo good. I first used it 5 years ago and started taking it to get togethers and such and everyone loves it and always requests I bring it when the next gathering comes around! Thanks for the recipe!

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designerkir

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Reviewed: Aug. 23, 2006

I fixed this for an appetizer for a special dinner I made for my husband. He loved it!!!! He loved it so much that I only got two crackers worth. I only made half a recipe, but I think next I better make the whole thing if I want any. Thanks for a great recipe!

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