Reviewed: May 27, 2012

This was an okay dip. I added some hot sauce to mine, but kept to the recipe other than that. I wasn't very impressed. There was an awful lot of this dip left over.

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Reviewer:

maryt

Reviewed: Jan. 10, 2012

Took this to a Twelfth Night party last weekend, and the dish was CLEANED OUT!!!! It was a smash hit, and half the folks at the party asked for the recipe. :-) I boiled my shrimp in a little crab boil before adding to the dip, coarsely chopped the artichokes, and used sour cream in place of mayo. I also had a brainstorm that you could almost use this as an entree; just toss it over some noodles. YUMMMM!!!

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Reviewer:

Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

Reviewed: Dec. 20, 2011

I made this as an appitizer for Thanksgiving this year. My entire family LOVED it! They did not even leave a drop left. I put out some Melba toasts so they can put the dip on. It was such a hit, that everyone asked me for the recipe. I will definitely make this again!

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Reviewer:

Gia

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

Reviewed: May 3, 2011

This was a very good seafood dip. I did as Lynn suggested and whipped half the shrimp with the mayo in the food processor (I doubled the shrimp amount as well). I also added Tabasco and Old Bay because we like it a little spicy. Great recipe.

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Reviewer:

noodlelady

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Reviewed: Apr. 3, 2011

I made this exactly as written and we thought it was a little salty. Next time I make it I will probably sub garlic powder for the garlic salt. Thanks!

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Reviewer:

CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Mar. 31, 2011

This was absolutely delicious!

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Reviewer:

billiesuelou

Cooking Level: Intermediate

Home Town: Yukon, Oklahoma, USA

Reviewed: Jan. 23, 2011

Looking forward to having this again! Was very good/huge hit at party, though I did tweak it a bit. 1) Sauteed shrimp in butter, Old Bay, minced garlic till JUST done, chopped coarsely. 2) Used cheeses in fridge -- 1C triple cheddar, 1C pizza mix and grated fresh asiago. 3) Coarsely chopped artichokes. 4) Mixture (prior to adding shrimp) looked dry so added @ 1/3+/- sour cream to moisten. 5) Omitted garlic salt -- plenty salty with OB. THIS WAS GOOD!!!!!

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Reviewer:

MttaLeslie

Cooking Level: Intermediate

Living In: Marietta, Ohio, USA

Reviewed: Dec. 23, 2010

Make this everytime I entertain! I do a couple of modifications however. Substitute the shrimp w/ (1) 6 1/2 oz. can of lump crab meat and add a squeeze of lemon after baking. Secondly, 86 the Chedder and replace with a 5 or 6 cheese Italian blend. Dee-lish! Great w/ white corn tortilla chips, Chicago Flats plain flatbread crackers, or blue corn tortilla chips.

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Reviewer:

Richard e.

Living In: Detroit, Michigan, USA

Reviewed: Nov. 24, 2010

This dip is fantastic! I followed other reviewers advice and added a can of crab to a doubled recipe and sauteed the shrimp in butter and garlic. I also added the 2/3 cup sour cream. Wonderful! I have two large batches waiting to be cooked up tomorrow for Thanksgiving. My husband and I already polished off the small sampling I made for us tonight in about three seconds! Thank you for the great recipe!

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Reviewer:

Steps

Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 7, 2010

I have made this dip time and time again and its great!! I double the shrimp and coursly chop. I omitted the green onions and I add tabasco!!! Yummy and its a hit at parties!!

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