Reviewed: Nov. 19, 2011

Make sure you follow the directions and space them 2" apart... I, aparently, missed that little bit of info and when the 15 minutes were up , I was left with a solid mass of swirls. Fortunatly, I was able to seperate them, but the middle ones were raw and required another 15 mintues

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2 users found this review helpful

Reviewer:

BOOMN4X4

Cooking Level: Intermediate

Living In: Avon, Ohio, USA

Reviewed: Dec. 30, 2010

I made this recipe when I met my boyfriend's family at a Christmas Eve party. I followed the suggestion to substitute sour cream for the mayo, and I used a full cup of the sour cream. I also used Pillsbury crescent rolls cut in half and rolled into mini crescents stuffed with the dip. They were a hit!!

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13 users found this review helpful

Reviewer:

Marybeth

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Pembroke, Massachusetts, USA

Reviewed: Oct. 20, 2010

Great recipe, simple and went over very well. I did have to change some things because where I live we don't have a lot of the prepackaged foods (and I'm happy for that!). I used fresh spinach, garlic and onion. I also used hearts of palm because artichokes come and go where I live too. The puff pastry was also fresh made from a pastry shop.

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5 users found this review helpful

Reviewer:

saraht1

Reviewed: Sep. 3, 2010

I followed everyone elses advice and used sour cream instead of mayo and they were delicious!

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4 users found this review helpful

Reviewer:

christinac1986

Reviewed: Jun. 7, 2010

Made the recipe exactly as written and the filling tasted too bland before baking. Some adjustments are definitely needed. I added maybe half a teaspoon of salt. Don't go crazy with this - parmesan cheese already has salt in it, so don't go adding a tablespoon or anything. To give it some kick, I put in a couple dashes of cayenne pepper. Made it pop nicely. I also added a roasted red pepper, diced up, as some of the other reviewers suggested. The end result tasted great, but not out-of-this-world incredible. Would probably make again. Tips: Use a sharp serrated knife for cutting into 1/2" chunks. Freeze for 20+ minutes before cutting, but don't let it get rock solid as this would adversely affect your baking time. Even if the center doesn't look cooked, as long as the edges are golden brown it is probably done. YUM!

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4 users found this review helpful

Reviewer:

tonytahoe

Cooking Level: Expert

Home Town: Incline Village, Nevada, USA

Living In: Berkeley, California, USA

Reviewed: Apr. 6, 2010

Kind of bland and not my favorite way to use artichoke hearts. Didn't have the flavor I expected it to and I think I'll stick to the spinach artichoke dip.

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4 users found this review helpful

Reviewer:

Chels

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

Reviewed: Feb. 5, 2010

Love.

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3 users found this review helpful

Reviewer:

CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

Reviewed: Jan. 3, 2010

I was excited to try this recipe with all the great review but I was very disappointed. It was very bland and doughy...sorry.

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2 users found this review helpful

Reviewer:

Jo Ann H.

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Hondo, Texas, USA

Reviewed: Jan. 3, 2010

Made them for New Years Eve, everyone loved, used asiago instead of parmesan (it's what I had) and added some crumbled goat cheese. I made ahead and froze them and baked as needed. This is now in my keeper file.

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Reviewer:

1nybunny

Reviewed: Dec. 6, 2009

The filling could use a little more flavor. I would definitely use cream cheese instead of mayo as suggested by other reviewers. I would also maybe use some minced onion and maybe some red bell pepper.

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2 users found this review helpful