Reviewed: Dec. 13, 2011

Super easy to make and it was a big hit at Thanksgiving!

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Kmommy

Reviewed: Dec. 3, 2011

Followed the directions minus the dill because I didn't have any. This was well received at book club.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

Reviewed: Oct. 1, 2011

At Panera I had their new turkey and artichoke panini. It was so good I wanted to make it for dinner, this artichoke dip works perfectly as the sandwich spread! Yummy, thanks for the recipe!

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chickiemama

Cooking Level: Expert

Reviewed: Jul. 23, 2011

I make this for about 80% of the parties we have and it is always a major hit. I actually bake it in a Pampered Chef pie stone for about 40-45 minutes to make sure it's browned on top. Highly recommend!

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llanciano

Reviewed: Jul. 23, 2011

Used non-fat cream cheese, replaced mayo with non-fat Greek yogurt = guilt-free deliciousness.

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4 users found this review helpful

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WaterTable

Reviewed: Jun. 16, 2011

We enjoyed this. I used fat free cream cheese and mayo (I am sure the full fat ingredients would be even tastier). I am not a big fan of dill, so I replaced it with oregano and I am happy I did. If I were to make any changes to this recipe, I would only puree half the artichokes and chop the rest, and maybe top it with a little shredded cheese before baking.

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mkstevens09

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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Apr. 6, 2011

Incredibly Delicous and wonderful appetizer! I've made a couple of times and everyone has loved it. I grate the parmesan cheese myself which is wonderful! I don't have a food processor, so I just cut up and mix by hand and again, is fabulous. We usually service with tortilla chips and baby carrots. This is my new go to appetizer for guests and parties!

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SO96

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Reviewed: Dec. 30, 2010

I made this exactly as is, except I used lite mayo and reheated in the microwave the next day. It was very rich and creamy. Completely unaware of who made the dip, I had 4 different people at a work party exclaim that they had to know who made this dip. I proudly told them it was me, but humbly thanked allrecipes for the recipe. It does reheat well, but I had to mix it often to distribute the heat because it's so thick. It makes an awful lot of dip, so use it for a party of at least 8 people.

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zhamlau

Reviewed: Sep. 12, 2010

I've made this a few times now and it always is a huge hit. I always make it with low fat cream cheese and low fat mayo which makes it an even healthier option and when used as a dip it's a GREAT incentive to eat your veggies, since it pairs so well with zucchini and cauliflower. I usually serve it with a platter of sturdy veg, and pita chips & toasted baguette slices. If you have any leftover the next day just a few tablespoons makes for a healthy, special lunch too!

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JenofLA

Reviewed: Jul. 23, 2010

This was a hit for a family dinner for a appetizer. I followed the recipe using neufchantel cheese and 1/2 cup parm and 1/2 cup 2% mozzerella. Otherwise.. delicious!!!

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5 users found this review helpful