This turned out really good for my first time making this kind of dip. I decided to substitute a Kraft Italian cheese blend (pizza mozzarella, parmesan, provolone and emmental) because the grocery store did not have romano...it worked out very well. I also took other reviewers advice to chop the artichokes very small so they didn't stand out too much, and also substituted sour cream for mayo. I also wouldn't top the dip with cheese before baking since it does create a hard annoying surface to dip through. Used melba toast, triscuit, and multi-grain Breton rounds (my favorite) for crackers. Would definitely make again!
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This turned out really good for my first time making this kind of dip. I decided to substitute...