Incredible as is! I followed this recipe as is (the only change was I used sun dried tomotates in a jar so they were in an oil base). I increased (tripled or so) the recipe and everyone LOVED it and I keep getting requests for it. It was fairly quick and easy to make and sooo delicious!!!

Wonderful. You cant go wrong with this rec. I just added more olives and sundried tomatoes then suggested (personal preference) and we loved it.

I like this recipe a lot. I was wondering if anyone has used the artichoke hearts in oil? I used the ones in water and the recipe seemed to lack something. It did taste better the second day though.

What a great combination of flavors. Delicious. Would love to make again!

This is a very flavorful spread. I made it a little easier by using my food processor to chop up the artichokes and then added the other ingredients (except olives and cream cheese). I pulsed together till chopped finely then mixed in the cream cheese and olives with a spoon. I omitted the parsley. It makes a lot so it's a good choice if you've got a large group. I served with crackers but think I'll serve with slices of baguette next time. Great with wine! I don't think it would be very well received by kids but the adults loved it.

I plan to make this again and again. It was sensational!!!

This was pretty good...think I will omit the green onion, though. Did add a couple of tablespoons of milk to make it creamier and took other's suggestions to make it the day before.

This is spread is amazing. I used a food processor to speed up the chopping stage but other than that it was a very simple recipe. Every day that it sits in the refrigerator, the better it gets, gently blending all of those bold spices together. This is a must try!!!

I took this to an Italian food themed Book Club. I served it with Crostini crackers. I didn't have Parsley or Chives so I added some jarred pesto. I wasn't too excited about it till the next day. It really needs to be made ahead to let the flavors blend. I later used the leftovers in a Chicken and Sundried Tomato Bruschetta. It was really good.

Very Good recipe. The ingredients definitely need time to marinate, so I usually make the spread the night before I serve it. I also usually leave out black olives and artichokes. If I didn't have fresh parsley,garlic, and chives then I just used seasoning instead and it still came out good.

We love this recipe, but I just can't resist making substitutions or addtions. I added a little pesto and a little less garlic as there is garlic in the pesto and it was just yummy. However, I am sure it is terrific just the way it is.

My cousin served this at our New Year's Eve get-together, and it was fantastic! Looking forward to making it myself at home. The only thing she changed is that she left out the olives, which was OK because most people in our family don't like them.

My guests loved this tasty dip!

Somehow I printed this recipe for 20 servings and it made 2 HUGE "logs". I shaped them in a 3 lb. box from the cream cheese I bought. Brother in-law threatened to call his lawyer on me for the crime of feeding him so well! Everybody raved! Will make again but scale down to make one "log". Served it with garlic flavored bagel crisps. Yummy! I can tell you it gets more oniony the more days you have leftovers.

Excellent! I made for a wine tasting/food pairing party. Used roasted red peppers for sun dried tomato and left out chives. Also removed outer leaves on artichoke hearts as another mentioned. Added some fresh grated Parm cheese, too. Better if left to marry overnight.

This recipe is so yummy! My family loved it and my friend who hates artichokes, gobbled it up! I will make this one again. No changes were made.