Reviewed: Dec. 13, 2004

Made as written except substituted finely chopped jalapenos for the pimento. The dish was practically licked clean by co-workers within the first 20 minutes of a potluck lunch.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Annette

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 6, 2004

Absolutely excellent! I took this to a Thanksgiving dinner to help tide us over while waiting for the meal to finish and everyone loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

winteroses

Cooking Level: Intermediate

Reviewed: Dec. 3, 2004

Good recipe but next time I will add a touch of jalapeno peppers for a spark. It was kind of on the bland side to me but still tasty. I served it on toasted sourdough cocktail bread and think that is the only "dipper" I would use for this dip. I will make it again.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

LADYTINKER

Reviewed: Dec. 3, 2004

This was good but more average than spectacular in my opinion. I followed the recipe exactly with the exception of the green onions. I added onion powder instead. Maybe that made the diffrence between average and spectacular.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHRISTY PALMER

Reviewed: Dec. 3, 2004

This artichoke dip was the hit of the party, even though I did accidentally put too many peppers in!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dawn

Reviewed: Dec. 2, 2004

This was pretty good...I used Parmesan & Romano cheese, and put in a bit more mayo (used light mayo) than called for to make it creamier. I also added some chopped spinach, and omitted the green onions because I didn't have any. After trying it, I added 1/2 cup mozzarella, some garlic powder, salt, and black pepper which added alot. As my dipper, I toasted some thinly sliced french bread (topped with melted butter, garlic powder, basil, and paprika...which looked beautiful! - baked at 400 degrees for 15 minutes). Excellent! We ate half with dinner last night and then I brought the rest in to work today for everyone to try...they all loved it! I think the leftovers were even better, so I'll probably make it ahead each time I serve it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

Reviewed: Dec. 2, 2004

Made this twice for two different Thanksgiving crowds, with and without heavy whip cream. HEAVY WHIPPING CREAM MAKES THIS DISH!!! Don't sub anything low-cal, if you're trying to watch your fat calories, go eat a carrot. Also, I took the suggestion of sprinkling more cheese on top and putting it under the broiler for a few minutes; it looks a lot more appealing this way. (But delicious either way). Thanks for a wonderful appetizer!

Was this review helpful? [ YES ]
51 users found this review helpful

Reviewer:

JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

Reviewed: Dec. 1, 2004

I served this for guests as an appetizer - was a big hit!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JDOX

Reviewed: Nov. 29, 2004

I made this as the appetizer for my Thanksgiving dinner and it was gone within 10 minutes. Delicious. Thanks! Joyln

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHEFJOYLN

Cooking Level: Intermediate

Home Town: Saint Clairsville, Ohio, USA

Reviewed: Nov. 29, 2004

This recipe is great when baked inside a hollowed out round loaf of bread (a ciabatta round works great) use the bread taken from the centre to spread the dip on. Also, mixing parm and asiago makes this incredible!

Was this review helpful? [ YES ]
3 users found this review helpful