Reviewed: Feb. 6, 2005

Was afraid to try this at first, but with the jalapeno peppers it made all the difference. I am no longer afraid and will make this again and again!

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KERRYLYN

Cooking Level: Expert

Home Town: Kirksville, Missouri, USA

Living In: Keokuk, Iowa, USA

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Reviewed: Feb. 5, 2005

This dip is awesome! When I make it every one raves over it. Sometimes I have cravings for this dip, that's how delicious it is.

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MEG1122

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Reviewed: Jan. 23, 2005

One word: Wonderful! I added some garlic chives to flesh out the green onions a bit which added a nice accent. Wheat crackers and Triscuits are my family's dipper of choice for this yummy appetizer.

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MIKEP66

Cooking Level: Intermediate

Home Town: Glens Falls, New York, USA

Living In: Lowell, Massachusetts, USA

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Reviewed: Jan. 1, 2005

Excellent recipe. Made for Thanksgiving, Christmas and New Years. For Christmas I doubled the recipe for New Years I had to triple it. This is a true winner. Will continue to make.

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CURTANDLISA

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Reviewed: Dec. 25, 2004

This was gone about 5 minutes after being put out on the table. I'll make this appetizer again and again. Thanks for posting!

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HILARYISME

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Reviewed: Dec. 13, 2004

Made as written except substituted finely chopped jalapenos for the pimento. The dish was practically licked clean by co-workers within the first 20 minutes of a potluck lunch.

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Annette

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 6, 2004

Absolutely excellent! I took this to a Thanksgiving dinner to help tide us over while waiting for the meal to finish and everyone loved it!

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winteroses

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2004

Good recipe but next time I will add a touch of jalapeno peppers for a spark. It was kind of on the bland side to me but still tasty. I served it on toasted sourdough cocktail bread and think that is the only "dipper" I would use for this dip. I will make it again.

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LADYTINKER

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Reviewed: Dec. 3, 2004

This was good but more average than spectacular in my opinion. I followed the recipe exactly with the exception of the green onions. I added onion powder instead. Maybe that made the diffrence between average and spectacular.

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CHRISTY PALMER

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Reviewed: Dec. 3, 2004

This artichoke dip was the hit of the party, even though I did accidentally put too many peppers in!

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Dawn

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Reviewed: Dec. 2, 2004

This was pretty good...I used Parmesan & Romano cheese, and put in a bit more mayo (used light mayo) than called for to make it creamier. I also added some chopped spinach, and omitted the green onions because I didn't have any. After trying it, I added 1/2 cup mozzarella, some garlic powder, salt, and black pepper which added alot. As my dipper, I toasted some thinly sliced french bread (topped with melted butter, garlic powder, basil, and paprika...which looked beautiful! - baked at 400 degrees for 15 minutes). Excellent! We ate half with dinner last night and then I brought the rest in to work today for everyone to try...they all loved it! I think the leftovers were even better, so I'll probably make it ahead each time I serve it.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 2, 2004

Made this twice for two different Thanksgiving crowds, with and without heavy whip cream. HEAVY WHIPPING CREAM MAKES THIS DISH!!! Don't sub anything low-cal, if you're trying to watch your fat calories, go eat a carrot. Also, I took the suggestion of sprinkling more cheese on top and putting it under the broiler for a few minutes; it looks a lot more appealing this way. (But delicious either way). Thanks for a wonderful appetizer!

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JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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Reviewed: Dec. 1, 2004

I served this for guests as an appetizer - was a big hit!

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JDOX

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Reviewed: Nov. 29, 2004

I made this as the appetizer for my Thanksgiving dinner and it was gone within 10 minutes. Delicious. Thanks! Joyln

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CHEFJOYLN

Cooking Level: Intermediate

Home Town: Saint Clairsville, Ohio, USA

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Reviewed: Nov. 29, 2004

This recipe is great when baked inside a hollowed out round loaf of bread (a ciabatta round works great) use the bread taken from the centre to spread the dip on. Also, mixing parm and asiago makes this incredible!

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DEXSMOM

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Reviewed: Nov. 28, 2004

Wonderful...Thank you for sharing this recipe. I've already made it for 2 parties and received rave reviews. I found you can heat it in the oven and transfer it to a crockpot or just heat it in the crockpot. A double recipe fits a 1 quart crockpot perfectly but don't expect leftovers. For ease I served it with thick tortilla chips as another viewer suggested but a sliced baguette would also be good. I made the addition of a couple dashes of hot sauce.

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NADINO

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Reviewed: Nov. 27, 2004

I made this as a Thanksgiving appetizer..I have tried other Artichoke Dip recipes and they just don't compare to this one..This is excellent and I will definately make again. Thanks for the recipe!

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PONYGIRL64

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Reviewed: Nov. 27, 2004

We loved this recipe. Can't make enough of this stuff at home!

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FIORINE

Cooking Level: Intermediate

Home Town: Oostende, West-Vlaanderen, Belgium

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 26, 2004

This is a really fabulous artichoke dip. I've tried several and they're inevitably too mayonnaisy - but not this one. I dunno about the "32 servings" tho - we downed it with only 10 people! will definately make again :)

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patticakes

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Reviewed: Nov. 26, 2004

Made this for Thanksgiving & EVERYONE was Thankful!! It was simple to make & had fantastic taste. Did not change a thing about it & it was simply perfect. Thank you!!

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