Reviewed: Sep. 13, 2011

This was great for a simple version of a classic dip. I used artichokes in water, drained in colander and added a bit of salt & pepper w/ the butter step. Topped with fresh shredded Parm., paprika, and served w/ Triscuit's Parmasean & Garlic Thin Crisps. Whole thing was gone in about 5 minutes!

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Reviewer:

KeliBaby

Reviewed: May 28, 2011

Yum! Really good and sooo easy! (easy is my favorite) Definitely, definitely, definitely use marinated artichoke hearts.

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1 user found this review helpful

Reviewer:

CFlott

Reviewed: Oct. 30, 2010

Have made this for several parties - people love it and always think it's a lot more complicated to make than it actually is! I highly recommend it.

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1 user found this review helpful

Reviewer:

ansleycox

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Norcross, Georgia, USA

Reviewed: Jul. 18, 2010

I thought this was really tasty for being so quick and easy! No heating up the oven, no mixing ingredients - a real winner! Definitely use marinated artichokes. There is some ambiguity as what to use in the recipe, but I think if you used just plain it would be really bland. I will definitely be making this again!

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3 users found this review helpful

Reviewer:

Autumn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

Reviewed: Jun. 30, 2010

Yummy! The one who gave it only 2 stars must have used artichoke hearts in water, because if you use seasoned marinated artichoke hearts, this just bursts with flavor! I also use fresh grated Parmesan or combined parmesan/romano. FRESH is much better than the KRAFT in the little container. Enjoy.

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Reviewer:

Magesse

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Potomac, Maryland, USA

Reviewed: Feb. 25, 2010

quite delicious, but a little oily. perhaps i could have done without the extra butter, as my marinated artichokes seem to have been oily enough. on second thought, now that i've revisited this recipe and forgot about the oiliness, i DEFINITELY didn't need the extra butter. VERY oily.

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3 users found this review helpful