Reviewed: Nov. 9, 2006

Excellent flavor! Everyone loved it! The only reason I'm only giving 4 stars is because I thought it was a little bit dry. I may add a little sour cream next time, or possibly more mayo to moisten it up. However, the way it was was excellent and it got rave reviews. A keeper!

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cdavis

Cooking Level: Intermediate

Home Town: Burlington, Kansas, USA

Living In: Southaven, Mississippi, USA

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Reviewed: Nov. 7, 2006

This has become my signature dish for family gatherings and holidays. I use artichokes marinated in garlic olive oil (drained) for extra flavor. Unbelievably good.

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KBINSTURNER

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Reviewed: Nov. 7, 2006

Very popular at the potluck I went to. Everyone raved and all of this dip was gone before anything else. I served it on chips but my batch came out a bit thicker than I expected. Crackers may have been a better choice than the chips. This is a keeper!

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Lauren

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Reviewed: Nov. 6, 2006

I found this recipe a few years ago here and I've been making it ever since! It is the perfect appetizer! I make it a night or two before an event and then just bake it on the day I need to serve it. I usually add more garlic because that is the way we like it. I get tons of compliments when I make this dish! Enjoy!!!

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LiLi

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2006

Careful with the lemon juice! I started with two teaspoons but it seemed to still need something. So I added the rest the recipe called for and it was way too lemony. I'll try the cayenne someone mentioned and stick with only two tsp lemon juice.

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Lilly

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 4, 2006

Always a hit!

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martinichic

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Reviewed: Nov. 3, 2006

EXCELLENT! Followed the recipe exactly and was outstanding. The lemon did not make it sour out all, don't leave it out. Marinated artichokes definietly made all the difference. And it wasn't too think at all. After cooking, I put it in a small crockpot on low to keep warm. One of the guests liked it so much he asked to eat it with a fork! Cannot wait to make again!

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maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Nov. 3, 2006

Everyone loved this at my latest party! Recommendation: make more!

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AmyLiz23

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Reviewed: Oct. 29, 2006

I found the 20 minutes to heat not quite enough. Be prepared to heat at least 30 minutes. Excellent

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MERIAMBLAIR

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Reviewed: Oct. 29, 2006

Excellent!

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PINKGRRL

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Reviewed: Oct. 24, 2006

Everyone loved it!!!! Now I can't go to any parties without it!!!!

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Oct. 23, 2006

Great recipe! I took it to a friend's house for a potluck party...it was totally gone in 20 minutes! I did add fresh black pepper, cayenne pepper, and the juice of 1/2 a lemon. Yummy!

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MMZEHER

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 19, 2006

Funnily enough, I've been making this dip for ages before I even noticed the recipe here. My version uses marinated artichoke hearts however, and I add a little shredded Monterey jack for extra oomph. I serve mine with toasted baguette slices or extra thick tortilla chips and it disappears like magic. It's one of those recipes that everyone will ask for by the end of the evening.

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P-Chan

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Oct. 16, 2006

This was very yummy and probably would have been even better if I had remembered to put the garlic in :( However it was kind of too cream cheesey... I think I might cut it back to 1 and a 1/2 packs next time...

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Oct. 11, 2006

Delicious - definitely restaurant quality! Make sure you heat it enough so that the cheese melts all the way through. Doing this is essential for getting the right texture. Thanks for a great recipe!

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philosophia

Cooking Level: Expert

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Reviewed: Oct. 11, 2006

This recipe was an absolute hit! Everyone at the party wanted the recipe. I cooked it as per the instructions to let it brown and cook throughout and then put it in a crockpot on low to keep it warm and allow guests to eat it at leisure. A keeper recipe! Thanks!

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BRANDYOFF

Cooking Level: Intermediate

Living In: Elmwood, Illinois, USA

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Reviewed: Oct. 10, 2006

This was the best artichoke dip recipe ever. I make it all the time and everyone loves it.

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Vic

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Reviewed: Oct. 9, 2006

Made this for a girls gathering and it was gone by the end of the night. As others have stated, I used 1 pkg spinach, 1 chopped can of artichoke hearts (couldn't find the marinaded ones and I do think that that would give this dish just a bit more flavor), a few shakes of garlic powder, 1/3 c sour cream, 1/2c mayo, only 1 pkg crm cheese, I did use 2 TBSP lemon and didn't think it was tart at all. Used 1c grated parmesean and about 1/4 tsp red pepper. Served with corn chips. Everyone really liked it, but I thought it could of used just a bit more of something extra. Is quick and easy to make. I made mine up the day before and baked for an hour at 375. Would make again.

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MONTYMUTT

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Reviewed: Sep. 25, 2006

it was very good. Thank you.

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GQ

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Reviewed: Sep. 11, 2006

Made this for a party this past weekend and got a ton of compliments. Followed other recommendations and substituted 8 oz sour cream for one of the cream cheese bars. I also used a combination of parmensan, mozzeralla and asiago cheese blends just because my husband doesn't love parmesan. I didn't have fresh garlic, so I used garlic powder. Still tasted great w/all the substitutions!

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Jenny G.

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Florentine Artichoke Dip

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