Reviewed: Nov. 12, 2009

This dip was amazingly easy and quick to make and went first at the cocktail party that I brought it to! Everyone asked for the recipe!

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laurenl

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jul. 10, 2009

Very Good!! I used 3/4 cup Six blend shredded Italian cheese mix with 1/4 cup parmasean and it was Awesome!!! On other occasions I have added diced green chilis and sun dried tomatoes (oil drained).

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Loves2cook

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

It was OK. Very salty, even though I used plain artichoke hearts. It wasn't creamy enough for me.

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Marta

Home Town: Red Oak, Iowa, USA

Living In: Torrance, California, USA

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Reviewed: May 13, 2009

I thought this was great! Several people commented on how good it was. It was a little salty- I served it with sliced french bread that I lightly toasted so as not to add more salt that would be on the crackers. I also used 2 jars of artichokes because 1 definately wasn't enough.

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Lilli Kroes

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Menasha, Wisconsin, USA

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Reviewed: Apr. 8, 2009

Had guests comming over in thirty mins. Had this fantastic dip in and out of the oven to be served by the time they walked into the house. My guests were scraping the sides of the dish and asking for the recipes when it was finished.

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ONEAUSSIE

Cooking Level: Beginning

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Reviewed: Feb. 27, 2009

YUM! I had this recipe years ago and lost it, so I'm glad to have found it again. Thanks for posting it. It's a keeper.

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NormaS.

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Feb. 1, 2009

This is so wonderfully yummy and so easy I make it at any opportunity I get! I've added some spinach also if I'm in the mood but not necessary. And for the record, I'm not a mayo fan at all, but I LOVE THIS! I don't taste the mayo at all but it makes the consistency great!

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ECARP76

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Reviewed: Dec. 16, 2008

Made this for a party last minute and it was the first thing everyone ate. So many people wanted the recipe, I felt almost guilty that it so easy. I make it for all my parties now.

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JENNAFOOFER

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Reviewed: Nov. 17, 2008

This dish....O my gosh! I dream about this all the time. I serve it with a baguette that I slice thinly and toast it in the oven. Then everyone takes a slice and scoops up the dip. Once you have one bite, you can't stop. It's so addictive. Great for any party, holiday, or heck, anytime is a great time for this wonderful dip. I'm taking it for a Thanksgiving appetizer next. (Everyone is asking for it.)

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jennibee

Cooking Level: Expert

Living In: Albany, Oregon, USA

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Reviewed: Nov. 4, 2008

good, but I've had better recipes for this.

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Rachel12

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 24, 2008

You can't go wrong with this recipe. Change as many things as you want and you can't screw it up! Everyone will always love it! I chop my artichokes (non marinated kind) in my food processor first and actually 'eye-ball' my ingredients until it looks like the right consistency before I throw it in the oven.

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hnrwiners

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Reviewed: Aug. 20, 2008

My sister brought this dip for Christmas to eat while we opened presents & I ate so much of this, I hardly had room for dinner!! It's amazingly good! I probably would have never tried it had I known about the mayo so don't be scared to attempt this because it's wonderful and easy too!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

I got this exact recipe off the back of a Hellman's jar years ago. But whenever I make it the dip is oily and separates.

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Scarlett

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Gunnison, Colorado, USA

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Reviewed: Apr. 6, 2008

We really liked this the only change I made was just added a second can of artichokes to it to use up what I had and because we really like artichokes. Super quick and easy and usually have all of these ingredients on hand.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Dec. 20, 2007

I chose this recipe mainly because of how simple it is and how few ingredients it has. However, I did make a few changes. Because I used two cans of artichoke hearts, I added 1/2 TBSP lemon juice, 2 additional TBSPs light mayo, and 1/4 extra parm cheese. After I tried it, I realized that I didn't even need to add the extra mayo- it was still very creamy. During the last five minutes of cook time I broiled the dish on high to get a browned top. I served this with Carr's Cheese Melts crackers, which were PERFECT with this recipe.

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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Nov. 7, 2007

I just made this and immediately ate half of it with Triscuits. I don't care for mayonnaise, so I substituted 1/2 tub (4 oz.) of cream cheese spread. The only thing that kept it from getting a perfect score was that it was a little salty, but that could be blamed on the Triscuits. Great recipe!

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