Reviewed: Oct. 17, 2009

I have made this recipe several times for various get togethers. Everyone LOVES it and they always ask me for the recipe. I did not change a thing, it's perfect as it is.

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Tessa

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Reviewed: Jul. 27, 2009

Great dip!!!! I only had 1 cup of feta so I added some Italian cheese blend cheese that I had in the fridge. I also, added some garlic powder and some onion powder! Will def make it again but use 2 cups of the feta.

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 7, 2009

This was really, really creamy and absolutely scrumptious! However, it was a tad salty - the feta and the Parmesan both together was probably a little too much. Next time, I'll only do feta. I made two changes based on everyone's reviews: 1. I added garlic (One large clove) 2. Subbed the mayo for sour cream. (Not a fan of raw eggs in the mayo.) Will make again.....and again.....and again! :)

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lovestoexperiment

Cooking Level: Expert

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Reviewed: May 31, 2009

This was awesome! I was skeptical the feta would dominate the dosh, but it was perfect. A keeper for sure, thanks!

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 27, 2009

I made this for girls night out and it was a big hit. I went by other suggestions and used half mayo/half sour cream and half feta/half mozzarella. I would definitely make this again, however, I might cut the recipe in half as it really made a lot. Hubby loved the leftovers too. Thank you for a great recipe.

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7BUDGIES

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Reviewed: Mar. 16, 2009

The feta cheese was a really interesting change of pace in a hot dip, and I'll definitely make this again. I did substitute half of the mayo with sour cream as I know from experience that much makes dips a little too oily, and with the oil-packed peppers it would have been even worse. I also used half feta and half "italian blend" cheese, and as the feta flavor was pronounced enough I'm not sure I would have been too crazy about two cups of feta. Marinated artichoke hearts seasoned the dip nicely. The red pepper pieces look very festive in the dip and add great flavor - thanks for sharing.

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jan. 14, 2009

I made this dip five times over the holidays and everywhere I took it, it was a hit. My nephew wanted to just spread it on bread and make a sandwich!

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valleysailor

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

Delicious! So simple and quick. Thanks!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2009

Too salty, needed more flavor and texture.

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autumnarun

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Reviewed: Jan. 1, 2009

This was a real easy app to make. I put the artichokes and roasted peppers in a food processor to chop them up and added 2-3 cloves of garlic. I also used sun dried tomato feta for more flavor.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Dec. 21, 2008

Delicious dip! I am only giving it four stars because I made some changes just to up the flavors a bit. I changed the mayo to 1/2 C and added 1/2 sour cream. I also added a couple cloves of minced garlic, some black pepper, and 1/2 C mozzarella cheese, and dropped the feta down to 1 cup. I took this to BUNCO night and it was a big hit! Great recipe!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Dec. 18, 2008

Unbelieveably good!

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lovejam

Cooking Level: Expert

Home Town: Cassadaga, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Nov. 14, 2008

I was unable to find the peppers, so i finely chopped some jalapenos, rather than all of the feta, i added 1/2 cup blue cheese crumbles...very very good. Next time, though, I will be more careful to get all water out of artichoke hearts to avoid a runny dip. Will make again!

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cheyenne

Cooking Level: Intermediate

Home Town: Moyock, North Carolina, USA

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Reviewed: Oct. 20, 2008

This was so great! Usually i do just Artichokes mayo and parm but this was awesome. I did take 1 cup of the feta out thought it would be too much yum yum yum is all i have to say

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nikipop2

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Reviewed: Aug. 24, 2008

yum yum .....................

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JENAVEE

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Reviewed: Jul. 18, 2008

I baked it for a little longer and it was so good! We couldn't stop eating it! I also exchanged the mayo for sour cream, and used half feta and half shredded mozz cheese and it was so creamy and cheesy, a perfect combination.

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Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 5, 2008

This was excellent and the only reason I am not giving it 5 stars is due to the fact I made a few modifications. I replaced the mayo (not a fan) with light sour cream, reduced feta to one cup, adding one cup of mozzerella instead, added one large crushed garlic clove, fresh ground black pepper, and instead of just parmesan, I used a parmesan/romano/asiago blend. I also broiled it for an additional 5 minutes to crisp up the top. Served with pita chips. I think next time I might add jalapeno to give it some heat.

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Polly

Cooking Level: Intermediate

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Reviewed: May 27, 2008

Great! My boyfriend loved it and will definitely make again. Although the recipe was a bit salty and rich for my taste ( i'm not huge on mayonnaise so thats probably why) but still delicious!

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Mindele

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: May 4, 2008

the only addition I added was garlic powder Everyone really enjoyed it!

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maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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Reviewed: Feb. 6, 2008

This was really good, I added some leftover creamed spinach that I had and it turned out perfect! Served warm with french bread and crackers

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Irie214

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Breckenridge, Colorado, USA

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Hot Feta, Artichoke and Roasted Red Pepper Dip

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