Reviewed: Aug. 1, 2006

Wow! I admit, I was skeptical about this recipe based on the amount of mayo used. But this was a huge hit at the party! I used a shredded asiago/parmesan mix in place of the grated parmesan cheese, plus the 2 cups mozz. I also only used 1 can of arichoke hearts in brine, but rinsed them after chopping to get rid of some of the vinegar taste. I hollowed out a loaf of rye bread and baked the dip in it, and served the cubed bread with carrots, celery and crackers for dipping. Big hit! Definitely pay attention to how your oven cooks when making this recipe. Mine was melted and ready to go after about 20 minutes...had I left it in any longer, I might've had a greasy mess. Thanks for the recipe!

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CulinaryCutie

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 9, 2006

I made this dip for a 4th of July picnic and it vanished!! It did seem too salty, though, so next time I make it, I'm not going to use marinated artichokes, just plain. I also added about 1 c. chopped spinach. It was an excellent addition!! This one's going into my recipe box!

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DDWORSKY

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Reviewed: Jul. 5, 2006

This recipe is very good. The first time I made it I thought it was missing something. The next time I made it I added a jar of roasted red peppers. Not only did the peppers add a little bit more of a kick but color as well.

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Michie

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2006

I tried the recipe a few months ago at a family gathering and everyone loved it. I have made it many more times since then but took it to a party a week ago and decided to make an extra batch to cook there. Thank goodness I did - the first batch was gone within minutes. To keep the dip nice and warm I cook it in my stoneware.

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c-tnt

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Reviewed: Jun. 13, 2006

This was a hit at my party!

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Renee

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Reviewed: May 30, 2006

This was really good, I used the marinated artichokes but rinsed them to remove excess oil. Took it to work for a party and it disappeared!

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BUGSHACK

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 9, 2006

pretty good recipe. Based on other reviews, I used 2 canns of quartered artichokes packed in water, and squeezed out the excess water after draining. However, using that much mozz cheese does produce a greasy dish, even if you pull it out of the oven before over-cooking. Next time I will take the advice of another reviewer and add 1 C. sour cream in the place of 1 C. of mozz. Also, with that much mozz, it hardens quite a bit as it cools down, making it very hard to scoop. Substituting sour cream for 1 C. mozz should help this as well.

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LUCKYKEL

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Reviewed: Mar. 4, 2006

AWESOME! Usually I make a spinach and artichoke dip (recipe courtesy of Alton Brown of Good Eats), but my husband wanted just artichokes. This was great! I used a three-cheese blend (Parmesan, Romano, and Asiago) instead of just Parmesan. I also used a 14-ounce can of quartered artichoke hearts instead of the marinated ones to avoid the vinegar taste. I grated up an 8-ounce block of mozzarella and didn't bother measuring it. It was great even before baking! BE WARNED: Our dip was done after 20 minutes. You might want to cook it for 15 minutes and then watch it closely as I did to avoid the greasy-pool problem. Thanks, Maureen, for the great recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Mar. 3, 2006

This is fantastic! I doubled the recipe and took it to a party of 30...it was all gone, quickly! I love it! Be sure to chop the artichoke hearts.

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Zimms

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Reviewed: Feb. 18, 2006

Awesome. Enjoyed by all at the party. Yummy with toasted greek flatbread wedges.

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MZOJIBWAY

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2006

Loved it! Served it at New Year's Bash. Didn't know most of the people there were not artichoke lovers so ended up eating a lot of it myself, BUT... it was fantastic. :)

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Andrea

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Reviewed: Jan. 3, 2006

The taste wasn't bad but I the cheese didn't really melt and it was kind of dry.

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Bethanie

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: Ingleside, Illinois, USA

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Reviewed: Jan. 2, 2006

super tasty! a keeper! thanks!!

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MONNALIKI

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Reviewed: Dec. 31, 2005

For the calorie counters...I used lowfat mayo and fat free mozzerella cheese, and the dip still tasted great. The parmesan cheese still adds alot of fat/calories, but not much you can do about that! I served spread on sliced french bread, yummy!

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JENSMITH1099

Cooking Level: Expert

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Reviewed: Dec. 31, 2005

Delicious just the way it is!

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Smiley1075

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Reviewed: Dec. 28, 2005

The recipe was pretty good. I was debating whether or not to use marinated artichoke hearts or just the canned ones. I used marinated ones, and the dip came out kind of vinegary. If you do use marinated ones, don't add any salt or any other flavorings, and make sure you drain them very well, as they have quite a strong taste. Other than that, this recipe was good, everybody in my family raved about it, I was the only one with a few problems with it. Thanks for the post, I will definately try it again!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Dec. 11, 2005

Awesome! Only change I made was to use canned artichokes and chop them finely. I served with tortilla chips but I think that crackers or bread would be better. This is something that I will make often.

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BODIE358

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Reviewed: Dec. 11, 2005

I made this for the first time last night, and it was a huge hit! The dish was empty within a half hour! Will definitely make again!

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SD19MUCS

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Reviewed: Dec. 2, 2005

Very good! I used a garlic clove instead of the powder and light mayo. Don't overcook or it will become greasy.

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DENISE1969

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Reviewed: Nov. 29, 2005

I only had about 3/4 cup of mayo left so filled the rest of the cup with sour cream. This was good, but not my favorite artichoke dip recipe. I'll keep looking! It was very pretty though and I'll bet you could make it with all sour cream instead of mayo, and fat free or light (I used light mayo and regular sour cream).

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