Reviewed: Nov. 21, 2009

This recipe is awesome. My boyfriend doesn't fancy spinach but he requests I make this on occasion!

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> AE <

Cooking Level: Intermediate

Home Town: Orefield, Pennsylvania, USA

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Reviewed: Nov. 15, 2009

Made changes recommended by others- used only one block of cream cheese and added a couple spoonfuls of sour cream. Even better reheated the next day!

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LP1124

Cooking Level: Expert

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Reviewed: Nov. 14, 2009

I just made half the recipe, and it was so simple and delicious. I made it as-is, but think some chopped red peppers would have been great in there, too.

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tiffany10000

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Reviewed: Nov. 10, 2009

I make this dip ALL of the time! It is by far the absolute best version I have ever had. Kills the restaurant competition. I usually double the garlic because I love it, and I add at least an extra half cup of parmesan cheese. Like others, I use marinated artichoke hearts, but if you don't have them just squeeze a little extra lemon in if you want more zing. I never understood why tortilla chips are served with this type of dip, since it's not Mexican fare. I cut pita bread into wedges, brush with olive oil, and toast in the oven for dipping. I have also used oiled/toasted baguettes. The recipe makes a large amount, so if you're not going to use it all it freezes very well. I never get that opportunity, because it is DEVOURED every time I make it! One of my all time fave recipes!

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StacyBeer

Cooking Level: Expert

Living In: Normal, Illinois, USA

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Reviewed: Nov. 8, 2009

This was my first attempt at artichoke dip and my only question is this....why didnt i start making this years ago? I have always ordered it in restaurants and this recipe is easy and at least equally as good. I did use suggestions from others to halve the cream cheese and mayo and add sour cream. I think the key is to use fresh grated parm. served with blue corn chips for a delicious appetizer. Was well recieved by my guests.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Nov. 1, 2009

Great recipe! Thank you for sharing!

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KRISTENF30

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Reviewed: Oct. 26, 2009

Gooie goodness!!! I added lime juice instead of lemon. Tasted excellent!!!

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Billy Jay

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Reviewed: Oct. 20, 2009

I went to make this dip and I forgot the cream cheese. I did add some chopped garlic. Brought it to a party and everybody loved it. Even without the cream cheese. I am going to make it again and add the cheese this time-probably just 8oz.

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kc

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Reviewed: Oct. 9, 2009

This recipe is excellent as is....not sure why everyone is changing it! I let the cream cheese soften for a couple hours and then use an electric hand mixer to blend the cream cheese with the lemon juice and mayo - then just stir in the rest of the ingredients.

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ROBINFRANCES

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Reviewed: Oct. 8, 2009

I made this dip a couple of weekends ago for a football party. It was great, but I did make some changes as mentioned by other reviewers. I reduced the cream cheese by half (only 1-8 oz package) and reduced the mayo just slightly, and added a few dollops of sour cream. I also reduced the amount of garlic slightly. I did not marinate my artichokes, just chopped them up and used them plain, straight out of the can, and the recipe was still great and had plenty of flavor. I used less parmesan cheese and instead I added a couple handfuls of shredded italian cheese blend (Mozzerella, provolone, asiago, etc). Then I sprinkled more of the shredded cheese blend on top. It made a bubbly, cheesy top layer that was yum! You could use whatever kind of cheese you have on hand. It was delicious! I served it with little mini-french bread slices that I sprinkled with olive oil and garlic powder and lightly toasted in my toaster oven. Mmmmm!!! I will be making it again this week to bring to a function at my school...I think all my fellow teachers will enjoy!

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MrsPari

Cooking Level: Expert

Living In: Auburn, Alabama, USA

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Reviewed: Oct. 5, 2009

Big hit at parties! The garlic makes the recipe, it smells so good when it's baking!

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Sarah

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 1, 2009

Perfect recipe, a real success last saturday night. My friends loved it and left with the recipe. As suggested, I used less mayo and a bit more cream. Also used Ricotta instead of cream cheese (healthier).

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EMMANUELLE

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

Living In: Les Ulis, Île-De-France, France

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Reviewed: Sep. 30, 2009

I love love love this dip. I finely chopped up one red and one green bell pepper into it to give it some nice color and crunch. I also sprinkled some cheese over the top so it would melt on to the top. It's gooey and fattening and fabulous.

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Kate_Goodrich

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Reviewed: Sep. 26, 2009

GREAT recipe! I modified it a bit: subbed 1/2 c sour cream for 1/2 c cream cheese added feta cheese 6 oz extra artichokes (marinated...the other can was regular) SO delicious! i feel like this had an extra bit of zing. yum!

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cindy lou

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Reviewed: Sep. 7, 2009

I changed: 1 pkg cream ch, added little s/c 4 less mayo, little less parm. cheese (strong flavour), and added sharp cheddar grated. soooo good

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Tammy24

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Aug. 12, 2009

I couldn't stop eating this stuff!!

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BRIDGE621

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Reviewed: Jul. 30, 2009

This is most requested for gatherings and I've made it many times. I have never changed a thing. Thanks for a great recipe! Leftovers (when there are any) go great on grilled chicken.

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VMH1978

Cooking Level: Expert

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Reviewed: Jul. 1, 2009

This recipe is absolutely fantastic. I've made it twice now exactly as stated for various parties and I'm just getting around to reviewing it. The lemon juice is essential. I may try adding a few drops of hot sauce just to give it a little kick.

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