Reviewed: May 19, 2012

Amazing! And to spice it up I diced up some jalapenos.

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andrea1037

Reviewed: Apr. 14, 2012

i put an extra can of artichoke and 1 can of diced tomatoes and chiles according to some of the reviews on here. delish!

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motomoto

Reviewed: Jan. 29, 2012

The dip was alright... make sure you serve it right out of the oven. I used a food processor to mix the ingredients together and It worked great.

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Reviewer:

genevieve3492

Reviewed: Jan. 22, 2012

This has a very nice flavor but it's SO greasy. There was standing grease in the bottom of the pan after a scoop was dipped. I took it to a party and ended up taking it off the table. I didn't catch the modifications until after I had everything mixed. Because the flavor is good I might try it again using the suggested modifications. I added salsa to the scoop I tried and that made it much better.

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Reviewer:

Figure Fighter

Reviewed: Jan. 6, 2012

Great easy recipe that every loves. Made it ahead of time for an outing and just warmed it up in the microwave for serving since.

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Reviewer:

Kristen

Reviewed: Jul. 26, 2011

This is a good base recipe, but it defiantly needs some work. I agree about using the cream chz instead of the mayo. I did add a few tbsp of mayo to thin it out though. Also, I added crab meat (just my prefereence, you could use shrimp or just spinish). And try this to spice it up: 1.5 tsp of red pepper, 1 tsp salt, 1 tsp black pepper, 1/2 tsp sugar. Mix it in there really well (I used a electric hand mixer. It makes the consistency easier for dipping). Came out delicious! Even my 3 year olds loved it!

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Reviewer:

HeatherM586

Reviewed: Dec. 4, 2010

I have a recipie just like this . I took a basic and made it my own. All of the following ingredients are in the one I make but I add to this 2 cloves of garlic (chopped), add a dash of salt and pepper and believe it or not a dash of ittalian seasoning. Sometimes it does end up a little greasy so instead of 1 cup mayo, I replace a 1/2 cup of sour cream. Anytime I make artichoke dip, it is gone and I am always asked to bring it. I always bake it till golden brown and bubbly. :)

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Reviewer:

Leahbeah

Reviewed: Oct. 19, 2010

made it with 1/4 cup sour cream and 3/4 cup mayo...that's the only change, it was delicious!

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Reviewer:

stargrl

Reviewed: Dec. 25, 2009

I have made this recipe for years (minus the green chiles). The key is to use Hellman's mayo ONLY and make sure you use well-drained and chopped artichole hearts in brine (not marinated). When done in this fashion, this is always the first appetizer to go. Much better warm- I prepare in a quiche dish serve on a warming tray with triscuits.

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Reviewer:

MRSDAWG1

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Fremont, Nebraska, USA

Living In: Waco, Texas, USA

Reviewed: May 17, 2009

yummm! i doubled the recipe and used half Mediterranean cheese/yogurt and half light mayo. I bought a big round sour dough loaf and hollowed it out and put the warm dip inside. I bought a second loaf to use for dipping. I took it to a potluck and it was gone in about 10 minutes!!! This was fast, easy and yummy!!!

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