Reviewed: Jul. 7, 2009

This is a great alternative to other greasy dip recipes. Love it! The dills makes the recipe; gives it that extra something. Nice fluffy texture as well. I eat it with Stacy's brand pita chips.

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Steph1979

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Reviewed: Jan. 18, 2009

Very tasty - I think it needed spinach though, and although I will definitely make this again, I'll also probably chop versus food process the artichokes.

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Makalika

Cooking Level: Beginning

Home Town: Buckeye, Arizona, USA

Living In: New York, New York, USA

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Reviewed: Dec. 11, 2008

Super YUM AND SOOOOO EASY. just follow directions and your good!!!

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MissHoneyBelle

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Apr. 10, 2008

thank you so much for posting this! au bon pain makes one of my favorite sandwiches with chicken, tomato, romaine, mozzarella, and an artichoke spread. at $7 a pop, it's an expensive favorite to have. i had all the ingredients but the spread, and i'm so glad i can now make the sandwich in entirety at home!

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shaunalynne

Cooking Level: Intermediate

Home Town: Chillicothe, Illinois, USA

Living In: New Bedford, Massachusetts, USA

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Reviewed: Jan. 29, 2008

Didn't care for this at all....too mushy.

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SCOTIA8

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Reviewed: Dec. 6, 2007

Easy and delicious!

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SGROUNDS

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Jun. 21, 2007

Artichoke bottoms are better!

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SORGA

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Reviewed: May 6, 2007

My guests had never had artichoke dip before (me neither). They were a bit skeptical at first but they licked the bowl clean! I used less parmesan, espelette pepper instead of dill and mixed everything with a fork instead of turning the food processor on. This appetiser did better than my usual onion dip which is always the star of the party! Thanks for posting!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Oct. 29, 2006

This was awesome. I used a mixer for all the ingredients except the artichoke which I chopped. I also substituted low fat sour cream for the mayonnaise. Instead of baking I put in a small crockpot and put on low. It was ready in about 1 1/2 hours and was warm for the rest of the night.

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PEW5186

Cooking Level: Intermediate

Home Town: Fort Recovery, Ohio, USA

Living In: Coldwater, Ohio, USA

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Reviewed: Jan. 9, 2006

So awesome and easy! I served this with crackers on New Year's Eve and it was a huge hit.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 4, 2006

Very tasty dip, but just a bit much dill. Next time I make it I think I will use just a dash of dill weed.

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MICHAELWILD

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Dec. 31, 2005

This is so delicious and I have not even heated it up yet! I made this for New Year's Eve tonight, and I'm sure it will be a great addition to our appetizer table. It was also very easy to make in my food processor. I can't stop eating it!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2005

I made this for a Thanksgiving appetizer from a friend's recipe. I don't own a food processor, so I used the blender. It worked, but took a very long time. I served with baked garlic & herb pita chips and it was excellent!

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VOLKSGIRL64

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Detroit, Michigan, USA

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Reviewed: Nov. 25, 2005

This was just okay. The parm. cheese was a little overpowering. Won't make again.

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Niki

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Reviewed: May 23, 2005

This recipe is super! However, instead of making a spread, I used this to make artichoke dip for tortilla chips and Italian bread. In doing so, I skipped the food processor and coarse chopped the artichoke hearts by hand and used a garlic press for the garlic...it was fairly simple...took a whole 5 minutes extra. Then I mixed the ingredients together right in the baking dish. I also used marinated artichoke hearts since the recipe did not specify and it turned out great. I did change the oven temperature to 350 and baked for 20 minutes because I wanted a slower cooking to help the flavors mingle together. It turned out very flavorful and creamy...not greasy at all. Great recipe! P.S. I used FRESH grated parmesan cheese...not the salt licks in a green can!

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ATOMICLUSH

Cooking Level: Expert

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Reviewed: Dec. 5, 2004

I made this for a dinner party the other night, with a yogurt-sized container of light sour cream instead of mayo. I also used light cream cheese. It was a hit!! I got the most compliments on this. It suited all tastes.

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HOLLYWOODROSE

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Reviewed: Oct. 8, 2004

This wasn't that great. I initally followed the recipe on the dot and ended up with mayo goo and all the artichoke disappeared. I ended up adding triple the artichoke (chopped, not processed) and it was still gooey. Won't make it again.

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MEDIVALU

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Reviewed: Jul. 8, 2004

Made this for appetizers for a party and got rave reviews. Added more garlic. Didn't have a food processor,used the blender. Awfully thick for my poor blender. Still turned out great.

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LCP413

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Jun. 28, 2004

When I'm having company and want an alternative to nacho cheese dip, this is the recipe I turn to. I've made it several times, and it turns out perfect. I don't have a food processor, so I just chop the ingredients, it gives it a little more texture. I'm also a artichoke-spinach fan, so I always add a thawed package of frozen, chopped spinach (or about 2 cups fresh, blanched in boiling water and then drained and chopped). It's great served with tortilla chips and "crusty" breads.

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Anna

Cooking Level: Expert

Living In: Mankato, Minnesota, USA

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Reviewed: Jun. 20, 2004

After I made a couple changes (only out of personal preference) this was great! My husband and I decided to forgo the food processor and use a hand mixer instead. We added all ingredients (excepted artichokes) and whipped them together, adding a little milk for creaminess. Then we simply chopped the artichokes and beat them in! We served them with a tray of Club crackers and everyone raved!

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