Reviewed: Aug. 11, 2012

Having grown up in California, the artichoke capitol of the nation, I thought I would love this recipe but as I was assembling it I realized something was amiss and sure enough it turned out a gelatinous mess, part of this disaster was my fault was my using whole canned artichokes instead of quartering them, it also needed a bit more mayonnaise and a quarter cup of cream cheese, maybe the recipe is just a bit passé and I'm tired of it, but I will give it a five because the changes I made were because of personal preferences and I may be in the minority.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

elizabeth32

Cooking Level: Expert

Home Town: South Lake Tahoe, California, USA

Living In: Falmouth, Maine, USA

Reviewed: Nov. 25, 2011

Excellent! Next time I'll double the sauce.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

julias1

Cooking Level: Expert

Reviewed: Aug. 12, 2011

This was ok. 4 stars for potential. I should have read some of the reviews before making this recipe. I think putting a little more artichoke or maybe spinach would be good. I think I might also try chopping up the artichokes and making this more a dip.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Jul. 15, 2010

5 minutes before it was done baking I added macaroni to the dish and let it finish cooking. It tasted just as good, and was a little more filling

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

coolbookworm4

Reviewed: Jul. 9, 2010

Couldn't be easier to make and it tastes absolutely decadent! I used a 14 oz. can of artichoke hearts and 10 oz. of chopped frozen spinach (thawed). I also added 4 oz. of shredded Italian cheese blend in with the other ingredients and sprinkled another 4 oz. over top of all. I made this in an 11x7 pan and it seemed to fit just fine. Next time I may add some chopped cooked chicken or some diced roasted red peppers. Served with Texas Toast and got raves from DH!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: May 8, 2010

This was great! No changes necessary wish I had made more to have left overs.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Mar. 17, 2010

Very quick, easy, and tasty. I used frozen artichokes and added some american cheese since I only had 1/2 the amount of parmesan. I'll definitely make it again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

Reviewed: Feb. 24, 2010

this was good - i don't know that i would make it again just because it wasn't very exciting - but we ate all of it - so maybe i will!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mrsmaggiehunter

Reviewed: Dec. 31, 2009

I have something very close to this recipe in my appetizer file. The only difference is I use 3/4 cup of mayo, 1/4 tsp. garlic powder, and I chop up the artichoke hearts. Serve with Club crackers. Yum yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HOSSFAM

Reviewed: Dec. 1, 2009

I made this for Thanksgiving and it came out great. I took the suggestion from others to add another vegetable and added frozen chopped spinach. Huge hit.

Was this review helpful? [ YES ]
3 users found this review helpful