The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Jun. 12, 2009
Really great and ridiculously easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Apr. 7, 2009
GREAT RECIPE & EXACTLY LIKE ONE I HAD PURCHASED AT OUR LOCAL FRUIT & MEAT MARKET. HOWEVER, THE 1ST TIME I MADE IT I DIDN'T FINISH READING THE DIRECTIONS & NEVER BAKED IT. BUT IT WAS STILL FABULOUS. OUR LARGE FAMILY DEVOURS IT WHEN WE BRING IT TO GATHERINGS & WE DON'T BAKE IT. WAY TO OILY THAT WAY. TRY IT COLD! AND I ADD AN EXTRA CLOVE OF GARLIC. THANKS DENNY!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Feb. 14, 2009
I love Asiago cheese so I thought I'd try this out. It was okay, I too think the mayo was a bit much. I agree with another poster, maybe try sour cream instead next time.
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Cooking Level: Intermediate

Living In: Agoura Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Dec. 28, 2008
I needed a quick dip and this worked great! Stuffed a few mushrooms with the leftovers!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.12 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Jan. 23, 2008
Yum! Tasted wonderful! We spread it on oven toasted italian bread.
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Cooking Level: Intermediate

Home Town: Sylvania, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
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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Cooking Level: Expert

Home Town: Burien, Washington, USA
Living In: Lake Hopatcong, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
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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Cooking Level: Expert

Home Town: Clarksville, Arkansas, USA
Living In: Little Rock, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
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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Cooking Level: Expert

Living In: Cloverdale, British Columbia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
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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KM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.12 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
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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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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