Reviewed: May 2, 2011

I added 1 3/4 cups ( 8 ounces= 1 cup) marinated artichoke heart instead of canned artichoke hearts. I didn't add the sun-dried tomato. I tried sun-dried tomatoes in different recipe and never got used to it; it has an odd taste to me. Otherwise, I follow the recipe to the letter and I baked it around 25-30 minutes. The cheese didn't melt properly so I put it back for another 10 minutes, took it out and decided to try it out anyway. It was so salty! Didn't like it at all!

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2 users found this review helpful

Reviewer:

qcky8652

Reviewed: Apr. 23, 2011

This was pretty good. I didn't measure the mozzarrella, I probably put at least 1.5 cups. With that said, this tastes good, but its too "cheesy/stringy" to be a dip. I used fresh mozzarrella, so not sure if that might be the problem. And I like garlic, but I think 2 cloves was too much, maybe 1 next time?

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Cooking Level: Intermediate

Reviewed: Feb. 5, 2011

This dip is fantastic. I serve it with Carr's Table Water Crackers. It is quite garlicy and I love that.

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2 users found this review helpful

Reviewer:

Sally

Reviewed: Jan. 8, 2011

Delicious! I used fresh grated asiago cheese in place of the parmesan because I like that better and that's what I had at home. Sprinkled a little sweet paprika on top before putting it in the oveen, just to give it a little color. Nice and easy. I mixed the ingredients the night before we had company over and put it in the oven shortly before our friends arrived so it was easy to just pull out and serve.

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4 users found this review helpful

Reviewer:

chrisnef1970

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Cooking Level: Intermediate

Home Town: Middleburg Heights, Ohio, USA

Reviewed: Jan. 8, 2011

I chopped up some cooked shrimp and added it. It was a hit for my family & guests.

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2 users found this review helpful

Reviewer:

BLANEYGIRL

Cooking Level: Intermediate

Home Town: Strongsville, Ohio, USA

Living In: Paso Robles, California, USA

Reviewed: Dec. 22, 2010

Great flavor. A bit to much oil at the end. I used mayonnaise with Canola and changed the fresh garlic to roasted. Still needs something else, but can't put my finger on it. Very good on a baguette. Time to try this again.

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3 users found this review helpful

Reviewer:

Eric & Debi

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Kapaa, Hawaii, USA

Reviewed: Nov. 20, 2010

I loved this recipe and so did my guests. It was very easy to make. I did use smoked sun-dried tomatoes-which made it even better! Definitely try this one-you won't be disappointed!

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2 users found this review helpful

Reviewer:

Leezil

Home Town: Denver, Colorado, USA

Reviewed: Oct. 27, 2010

I love artichokes so I had to try this. This was good, especially considering how quick it was to make. It was a little garlicky, but I think it may have also been the size of the cloves I used. I am not sure, so if I make again, I will cut back on the garlic a bit. I left out the sun-dried tomatoes because, they were optional and I do not care for them anyway. I might try them that way for a party though for some added color. My dip melted all together in the oven, but didn't get a light golden brown like the picture even keeping it in the oven a tad longer. But, I don't think that affected the flavor. Next time, If I decide to make again, I might also try lite mayonnaise, as the cheese is already rich enough. Either way, the whole pan got eaten!

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5 users found this review helpful