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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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Libby


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Reviewed: Nov. 23, 2006

wow! Really easy & good a hit at partys.

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WENDYKINS

	Cooking Level: Intermediate
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Reviewed: Jan. 18, 2006

this is a great and very simple recipe!!

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tammy

	Home Town: Middletown, New York, USA
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Reviewed: Jan. 3, 2004

Really easy, really yummy!!! The garlic adds just the right kick!

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6 users found this review helpful

Reviewer:

HOPKINS9707


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