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Reviewed: Jan. 31, 2008

Tastes like mayonaisse. I tried to save it by adding some extra cheese and putting it under the broiler for a few minutes. Even my "garbage guts" husband who thinks I know how to cook said "I'm not that crazy about it" in a polite way.

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GREENJELLYBEAN28

	Cooking Level: Intermediate
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Reviewed: Jan. 23, 2008

Yum! Tasted wonderful! We spread it on oven toasted italian bread.

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Reviewer:

~Andrea~


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Reviewed: Dec. 19, 2007

This was so easy and delicious. I just got a warm dip server keeps it warm and cut up bread squares served like fondue

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E. Hadley

	Cooking Level: Expert Home Town: Burien, Washington, USA Living In: Lake Hopatcong, New Jersey, USA
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Reviewed: Aug. 18, 2007

This recipe was great! I did tweek it a bit and followed some others advice. I only used half a cup of mayo, not one full cup. I also could not find grated asiago at my store, so I bought Kraft grated three cheeses with parmasean, romano, and asiago. It turned out great, there was no mayo taste at all. It actually ended up tasting like the Olive Garden alfredo dipping sauce, everyone loved it! Plus it's sooo easy to make and quick!

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Reviewer:

AFBECCA


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Reviewed: Mar. 11, 2007

Used Miracle Whip instead of mayo; I really liked the extra tangy taste. Served for my Mom's 90th birthday party with various crackers. Everybody aged 3 to 90 loved it!

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Reviewer:

emariejon

	Cooking Level: Intermediate Home Town: Clarksville, Arkansas, USA Living In: Little Rock, Arkansas, USA
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Reviewed: Feb. 2, 2007

Fabulous.. remember to drain the artichokes well. We used two types of asiago. Grated the softer, and broke the firmer into small chunks and stirred it in. Very well recieved.

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DONNANDREW

	Cooking Level: Expert Living In: Cloverdale, British Columbia, Canada
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Reviewed: Jan. 3, 2007

Different. The cheese flavor was a bit strong but had several compliments. I may use sour cream instead of mayo next time for a softer flavor.

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Reviewer:

KM


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Reviewed: Feb. 9, 2006

Just came home from a party. People raved! I added a little extra garlic. Really easy. Really good. I'll be handing out the recipe at work!

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3 users found this review helpful

Reviewer:

SueT.


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Reviewed: Jan. 13, 2006

Yum...I love this recipe! But, I did tweak the ingredients a little. I added a bit more cheese and a bit less mayo. Also, in addition to the marinated artichokes, I added some brined artichokes. I loved that I didn't need an oven for this dip...I was able to bring it to a potluck and heat it up in our office's microwave.

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CARRIE MARY


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Reviewed: Nov. 15, 2005

I agree with a reviewer that the mayo overpowered the taste a bit. I added much more cheese and tried Mozzarella with it too, and it was better. It was served with whole grain crackers and turned out pretty good, but I couldn't get it the consistency that I wanted. Easy recipe though, with fairly good results.

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Reviewer:

JESSIE_30


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Reviewed: Dec. 22, 2004

Sorry, but I think one star is a VERY generous rating for this recipe. The mayo totally overpowered any other flavor.

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Reviewer:

JERAMELON


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Reviewed: Nov. 22, 2004

This dip is very good. In fact this is the first dip that I have made (of many) that I actually enjoyed. This tastes very much like an appetizer that my husband and I order from a local restaurant. Now we can just make it at home. I like the pumpernickel bread but next time I would serve it with slightly toasted Italian or French bread. Thanks for the recipe!

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Reviewer:

VALERIE15


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Reviewed: Mar. 12, 2004

Good flavor. Used canned artichoke hearts, drained them, and pulsed a few times in the food processor. Added 1/4 tsp garlic salt and 1 tsp parsley for more flavor and color, although the cheese gives it the great flavor. Also I baked it at 350 degrees for about 25 minutes (don't own a microwave). I would serve this to company and will definitely make again!

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Reviewer:

STARFLOWER

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA
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