A friend at work made this and I had to have the recipe. It's so simple to make and sooo tasty. Plenty of cheese makes this a real treat on crackers or French bread.
The key to keeping this recipe from being "too greesy" is to not over cook it. Anytime a cheese/mayo/sour cream/whatever dip has greese floating on the top, it's because it was over cooked and has "seperated". Every oven is different so cook just until the cheese has melted and then take it out and let the cheese continue to melt from the heat that the baking dish and the contents are providing. Once it is over cooked and has seperated, you can't mix the greese back in. You have to eat it like that or throw it out like one reviewer did, twice. I also would take the advice of another reviewer and use a lighter mayonaise or artichokes packed in water, but if you keep a close eye on the dip it shouldn't come out greesy like some of the complaints have said. Thanks for a great recipe. P.S. use fresh garlic for more of a kick.
Read MoreI made this dip for the first time hoping that it would taste like my friend's recipe. I didn't like it at all. Making the dip wasn't difficult at all, but having to use as much mayo as it called for just grossed me out. The artichoke dip was too greasy and it tasted too much like mayonnaise. Never again will I make this for me or for my husband. Yuck!
Read MoreThe key to keeping this recipe from being "too greesy" is to not over cook it. Anytime a cheese/mayo/sour cream/whatever dip has greese floating on the top, it's because it was over cooked and has "seperated". Every oven is different so cook just until the cheese has melted and then take it out and let the cheese continue to melt from the heat that the baking dish and the contents are providing. Once it is over cooked and has seperated, you can't mix the greese back in. You have to eat it like that or throw it out like one reviewer did, twice. I also would take the advice of another reviewer and use a lighter mayonaise or artichokes packed in water, but if you keep a close eye on the dip it shouldn't come out greesy like some of the complaints have said. Thanks for a great recipe. P.S. use fresh garlic for more of a kick.
I love artichokes, but hate mayonnaise, and I had a hard time trying to find a recipe that didn't call for mayo. I followed the rest of the recipe exactly, but I substituted one can of reduced sodium cream of celery soup for the mayo. It was phenomenal. Everyone said it was the best they ever had. I noticed that it didn't get oily on top like I've seen other dips get, and the consistency was very creamy. It was even great reheated the next day. I'm sure you could even substitute reduced-fat soup and have the same effect. It was great.
I looked this recipe up to see how long the cooking time was and to see if it differed from mine. I use two cans of artichoke hearts packed in water and with that change I give it five stars. Some readers complained of the grease, that is probably from using the artichokes packed in oil.
WOW!!! I made this for Christmas and it was gone quick! Everyone loved it. I only made a few changes by adding 2 garlic cloves instead of powder, and I also added mozzarella cheese to the top so that it browned and was all yummy and crunchy. :) I tore up some french bread, toasted it in the oven and served it with the dip. I don't think there was one person at the party that didn't request the recipe.
I made this dip for the first time hoping that it would taste like my friend's recipe. I didn't like it at all. Making the dip wasn't difficult at all, but having to use as much mayo as it called for just grossed me out. The artichoke dip was too greasy and it tasted too much like mayonnaise. Never again will I make this for me or for my husband. Yuck!
Really good. Based on some of the other reviews, and on personal preferences, I did some things slightly differently. I used half parmesan, half romano in place of the 1 c parmesan. I used canned artichokes (chopped well) in water to cut down on the grease. I watched it carefully in the oven and took it out as soon as the edges were crisp and brown. Big hit, everyone loved it and asked for the recipe.
Great recipe, and was very popular. Be certain and use all the parmesan cheese called for. I also used 8oz of sour cream, 1/4tsp red cayenne pepper and baked it a little longer. Very good, very easy.
This recipe was great, I used two cans of artichokes (14.5 oz in water - not marinated in oil and light mayo), and served it with cut up pita bread. My guests went crazy for it and ate every bit!
I loved this dip. The only thing I changed was I cut up the artichoke hearts even more. I didn't like getting a large mouthful of artichoke heart on my cracker.
I have made this dip on multiple occasions and it's always the first appetizer to get finished off. Can be a little greasy if you cook too long, so keep an eye on it during baking as the other reviewers said. Highly recommend!
Very easy recipe. But if you want a creamy result, cook it in the microwave for five minutes stirring occasionally. I find that putting it in the oven causes the cheese to separate too much and the dish becomes oily.
This recipe is very good. The first time I made it I thought it was missing something. The next time I made it I added a jar of roasted red peppers. Not only did the peppers add a little bit more of a kick but color as well.
I didn't care for this. It didn't have much flavor & was too thick & hard to scoop. I think it needs cream cheese or sour cream to give it a lighter, creamier flavor. Wouldn't make it again.
I served this last night for a "girls evening" along with some warm Syrian Bread (recipe listed in allrecipes.com as well). My friends thought that it was "restaurant quality". I felt evil: so easy to make - such a big impact!
I had made this before and rated it 5 stars. I, personally, love it. However, I made it again a few times and others that tried it and found it a bit too rich or overwhelming. So I'm coming back and changing my rating to a 4 star. I will still continue to make it. To each is their own :D xoxoxoxoxoxoxoxoxoxo
I made this recipe as written though did use reduced fat mozzarella. It was delicious! It got rave reviews, particularly because you could actually see and taste the artichoke hearts. I served it with pita crackers and herb mini-toasts (I prefer the pita crackers). Thanks, MOIE, for the great recipe!
I made this for thanksgiving and everyone loved it. Because of previous reviews I reduced the mayo to 2/3 of a cup and it wasn't to greasy. I also added cream cheese. Yummy!
Great recipe! Based on other reviews, I used artichoke hearts in water rather than oil and chopped them up in a food processor. I also added a can of green chilies for a little kick. Since I added the chilies, I cut down the amount of garlic my second time making it to about 3/4 tsp and thought it had a good balance. Got tons of compliments and requests for the recipe.
This was OK. My guests really liked it, but it didn't have much of an "artichoke" flavor. I would call it "Baked Cheese Dip with Artichokes" because it does have more of a cheese flavor than an artichoke flavor. If I make it again, I'll double the amount of artichokes. I will continue searching for a great artichoke dip.
Very easy, very quick recipe for a party appetizer. I promise you that people will stand around this dip! When I buy the can/jar of artichokes, I usually cut them up even more so I just have a big pile of artichoke pieces...makes for easier dipping with toasted bagette slices.
This turned out way too greasy, but if you like cheese you will like this dip.
This is awesome - whenever we have a potluck at work this is a hit - no leftovers!
I've tried to make this recipe twice. Both times, it got hard, brown and crusty on the sides and there was about an inch of grease floating on top. I've had to throw it out both times! I'm so disappointed. What am I doing wrong?
I made this dip for my BUNCO group and it was a huge hit! Everyone loved it! I did change a couple things. First I used three 6.5 oz jars drained and chopped, next I used 4 oz 1/3 less fat cream cheese, and 1/2 cup sour cream (along with the mayo) I also put in a table spoon of Worchestershire sauce. I followed the other reviews and dd not over bake. It was wonderful! Next time I might add some peppers for a little spice.
I made this as an experiment for my fiances family gathering. Now everytime we get invited for dinner everyone asks me to bring it over. I love it and the families love it! I have been using "HOT" marinated artichoke hearts and it seems to give it a zippier flavor and does not make the dip TOO spicy. I also started adding a small can of chopped jalipenos, which everyone seems to like a little more. EXCELLENT RECIPE!!! If you try any Artichoke dip recipes try this one, you will not be disappointed.
Yummy and so cheesy...eat fast b/c it gets a little thick after about an hour.
This recipe seemed suspect to me the first time I used it- but my friend swore by it...So I gave it a shot , and it is perfect as it is. I, however, can't leave well enough alone. I use a combination of light cream cheese and mayo or sour cream at times. I also use fresh garlic, half a clove, in my press. Fresh cracked pepper is a wonderful addition. Also, the majority of flavor comes from the MARINATED artichoke hearts. Using water packed is silly- but if you must: then at least add some italian seasoning and some olive oil.
I`m very fussy with artichoke dips, but this one is very simple. I tend to add more cheese then called for and I leave it in a bit longer but overall a very nice recipe. I`ve also thrown in palm heart for a different flavour and bit more texture and it`s very good as well. I`ve been using a mix of different cheeses for more dept, Kraft was a wonderful selection of mixed cheese and I find the Italian mix to be the best...
Tried it, I added feta cheese because it's my favourite and it was AMAZING.. Would definitely use the hearts that were in water and not oil but overall pretty yummy
I thought this was really good as a spread on french rolls, but it didn't really seem like something I would use for a dip. I ate it with bread and soup and it was a nice addition to the meal. Thanks for the recipe! :)
I made this for my husband's birthday party and it was gone in 10 minutes. Everyone raved about it. I will definitely use this recipe again and it was so quick and easy too. Everyone at the party wanted the recipe!
Honestly, I am blown away by how YUMMY this dip is. I have made it several times for parties and it is the first thing that goes. We put it on a sourdough bread and it is hard to resist not eating the whole bowl. I use one can of cream of celery instead of mayonnaise and I ususally double the reciepe. You won't be dissapointed.
Love it, we keep it on a warmer when it comes out of the oven, stays nice and warm. Blot the top with bread , throw the bread away.
Wow! I admit, I was skeptical about this recipe based on the amount of mayo used. But this was a huge hit at the party! I used a shredded asiago/parmesan mix in place of the grated parmesan cheese, plus the 2 cups mozz. I also only used 1 can of arichoke hearts in brine, but rinsed them after chopping to get rid of some of the vinegar taste. I hollowed out a loaf of rye bread and baked the dip in it, and served the cubed bread with carrots, celery and crackers for dipping. Big hit! Definitely pay attention to how your oven cooks when making this recipe. Mine was melted and ready to go after about 20 minutes...had I left it in any longer, I might've had a greasy mess. Thanks for the recipe!
This was good although I thought it needed a little something, so after tasting the original recipe I added some chipotle powder and some fresh jalapeno. Really spiced it up. Thanks for posting the recipe.
Great recipe! Instead of using 2 jars of artichokes, I used a package of frozen spinach & I also added a cup of sour cream. Very rich & tasty!
I hosted a party over the weekend and made 4 different appetizers all from AR. This one was by far the biggest hit. I changed nothing from the recipe and only watched it closely to make sure the grease didn't settle at the top like others had complained. I found 30 minutes on the dot to be the perfect amount of time in the oven. Very tasty dip!
This is off the wall DELICIOUS!!!I Used the blender to mix ingredients except for the Mozzarella cheese. Loved that you can prepare a day ahead.
I love this recipe since it is so simple. Our family makes it all the time for get togethers and everyone raves about it. I like to put all the ingredients directly into a 9x13 pan to mix together so I have less dish washing to do. Also, we like to have it lightly browned all over, but be careful not to overcook it, otherwise it will be very greasy, and it looses its great taste.
Delicious and decadent. I chopped the artichoke up finely and mixed everything together before putting it in a dish. I made sure not to overcook and took it out of the oven after 23 min. My company is raving about it and wants the recipe. The best thing is how easy it is you can throw it together with stuff you have on hand.
Based on user reviews, I doubled the amount of artichoke hearts and substituted a can of cream of celery soup for the mayonnaise. I tasted the mixture before baking it and thought the celery flavor was overwhelming, but after baking it, the flavor was very subtle, and using soup instead of mayo kept it from getting greasy. Next time I'll add some crushed red pepper or sriracha to the mixture before baking, but the boys loved it on French bread.
I also added spinach and it was great.
I will not make this dip again. The baking time was too long and was far too greasy. I will take the time to get my own recipe out next time.
So easy to make and absolutely wonderful to eat! For everyone saying it turns out too greasy, after you remove it from the oven, put a piece of bread on top to absorb the grease, then throw the bread away.
We loved this dip! I chopped the artichoke hearts, and substituted the Mayo for sour cream....since most reviewers claimed it was too greasy, I used a loaf pan instead amd cooked for 30 min. This allowed a depth, so mine was not greasy at all! Thanks for the recipe!
I made this for a party we had recently. I used fresh shredded parm instead of grated and I added about a 1/2 cup extra mozza. and covered the top of the dip before I put it in the oven. I used quartered artichokes in water and just cut them up into smaller pieces. This dip was wonderful and I served it with french bread cut into chunks. Thanks for the recipe
Divided the recipe into two pie plates. Baked one and took to friends house for dinner and refrigerated other and baked the next day for an Easter appetizer. Served with pretzel thins and rosemary & olive oil triscuits. Everyone enjoyed it!
I have always made an artichoke dip recipe using cream cheese. This recipe was not oily like my old recipe. I received so many compliments and requests for this recipe. It will be the one I use from now on. Thanks for sharing it.
For the calorie counters...I used lowfat mayo and fat free mozzerella cheese, and the dip still tasted great. The parmesan cheese still adds alot of fat/calories, but not much you can do about that! I served spread on sliced french bread, yummy!
Great dip, received many comments when I made for a Christmas party recently. Changes: add 1/2 cup sour cream, substitute garlic powder with 1 tbsp whole minced garlic. Try: 1 tbsp thyme mixed in for added flavor, for spice add 1/2 cup jalapeno peppers.
Delicious! I chopped the artichoke hearts into managable pieces.
Great! I made no changes to this recipe. Made it twice in one weekend. Tons of compliments.
What a hit! Everyone was raving about the dip! I added chopped garlic instead of the powder and saved a handful of mozzarella for the top and sprinkled with creole seasoning! YUM!!
It smelled and looked wonderful right out of the oven but unfortunately it became much too greasy after it cooled slightly. The taste was pretty good and I think that if you used cream of celery soup would make it much better.
I made this dip for a 4th of July picnic and it vanished!! It did seem too salty, though, so next time I make it, I'm not going to use marinated artichokes, just plain. I also added about 1 c. chopped spinach. It was an excellent addition!! This one's going into my recipe box!
Yes you can fix this if it is separated! Separation is caused from overheating. You can remedy this by using a paper towel to dab off most of the oil. Then simply add crushed ice a little at a time to cool off the mixture , like magic the oil disappears.
"Best dip I've had in a long time" ... quote from the hubby. The teenager said, "this is kinda gross but I think we're going to finish this whole pan". Was a hit, obviously. I did modify a bit. We were just in Chicago for Easter and enjoyed a spicy artichoke dip that I was trying to re-create. Here's what I did - had one tall jar of artichoke hearts in the fridge, which I drained and diced up smaller and mixed in with half cup mayo, quarter cup each of sour cream and cream cheese, cup of romano (thats what I had) and a bit over a cup of a prov/mozz mix. Added garlic paste to this, little black pepper and red pepper flakes. Baked at 350 about 30 mins, pulled it out and sprinkled with paprika and some additional shredded romano. Allowed it to settle and we all agreed, it was best with pita chips. Thanks for posting this one!
I only made 1/2 a recipe because I had only 1 jar of artichokes, and it turned out delicious. I thought it was a little dry, so I added about 1/4 C of sour cream before baking. I used light versions of the mayo and sr. cream. Still good!
Great way to cut the fat....use lowfat mayo and 2% mozzerella cheese. Kraft makes a good one that's still meltable. (Sometimes, you buy that lowfat cheese and it dosen't melt AT ALL.) You could even use half FF sour cream and half lowfat mayo and still come out ahead. This is AWESOME with homemade pita chips or spicy tortilla chips.
Sorry, but this just wasn't that great. I followed the recipe exactly, and it was just way to greasy. I will not be making it again.
My sister's go-to recipe for family gatherings. Love this and if you drain the artichokes you won't have a greasy problem.
Pretty good, but I think to much mozzarella, it was not the consistency I expected. I did add some dried onions which I liked. Sorry, but I have had better. I will try again, but with less mozzarella.
I only had one can of artichokes and it was still great. I also added some red pepper flakes. Yum!
I made this for a family Christmas party and it went quickly. I served it with warm pita wedges. I do recommend chopping up the artichokes, I did and the taste was excellent!
made this for the first time this Thanksgiving, everyone loved it and my mom said " You can just make this from now on" I found the recipe very simple. I was told I would be bringing this to super bowl 2009 so I double the recipe and it was devoured almost immediately!
Pretty yummy! Only baked this about 20-22 min instead of 30, worked great, was hot and melty enough and the cheese did not separate and look greasy as it did for some others. Super easy, too! Served w/ritz crackers. Used some leftovers on toasted bread w/thinly sliced tomatoes marinated in olive oil and balsamic vinegar on top under the broiler for 5 min (also added some Ital seasonings and a little extra parm on tomatoes) and it was great!
Super simple, and very tasty. Made it as an appetizer for Thanksgiving dinner; it did not disappoint.
A great quick little appy! Great use for swiss and parmesan cheeses I had left over from Chistmas. Thanks for a tasty recipe.
This dip is the best! The first time I had it was a Christmas party at work 20 years ago. I just had to have the recipe and couldn't believe it was so easy. I lost it over the years and was so glad to find it posted here!
Way too much grease - very unappetizing. It didn't quite taste the way I expected, either.
This was a huge hit among my family and friends some of who are not "into dips" they ate this I changed nothing, love it it is a keeper.
Served this as an appetizer at an Italian themed dinner party. Everyone loved the addition of the almonds. I made the day before and baked prior to the party. Thanks for the great recipe!
I took this in for an office birthday party and it was gone in no time. I served it with taco chips from my store's deli. Very easy to make the day before and heat up right before serving.
This was so easy and so good -- EVERYONE asked for the recipe. I used artichoke hearts in water instead of oil, and used a mozzarella/provolone shredded blend along with fresh shaved parmesan. I added minced garlic and some chopped roasted peppers. REALLY GOOD!!!
The taste wasn't bad but I the cheese didn't really melt and it was kind of dry.
Perfectly cheesy and so easy to make.I served it with beer bread and it was a big hit!
So good! I also added a chopped onion and fresh garlic instead of the garlic powder.
This was very good, I followed Angela M's suggestion and used the cream of celery soup instead of may. I used the 98% fat free kind. I will definitely try the reduced sodium next time, with all that cheese I think it could use a little less salt. I really think next time I may add some red bell pepper, think that would be tasty in this!
This was a great recipie and was so easy. I took it to a housewarming party and it was almost completely consumed! (I have to admit that I helped it along) I had it for lunch with crackers the next day and finished it off!! YUM!
the flavor was excellent but it seemed to have way too much cheese....I know it seems impossible...but I had taken to a party and it was difficult to dip because of all the cheese. It all kind of came up with the 1 chip. It definately got worse after being out of the oven for just a few minutes. It almost needed to be kept on a hot plate to keep the cheese from clumping. I will definately make again but use less cheese so that it's nice and creamy. thanks for a great recipe!
I made this recipe for a gathering at the river & the artichoke dip was a huge success. The flavor & consistency was absolutely perfect. I had several people ask me where the recipe came from because it was so delicious.
I fixed this for an appetizer for a special dinner I made for my husband. He loved it!!!! He loved it so much that I only got two crackers worth. I only made half a recipe, but I think next I better make the whole thing if I want any. Thanks for a great recipe!
Have made this several times and it is a favorite of kids and adults. Most recently I tried the tip of substituting a can of cream of celery soup for the mayo. Who knew? A big calorie saver without sacrificing taste! I've also added a pinch of cayenne and/or sauteed, chopped red onions for a little kick.
Artichokes, cheese and mayo... how can you go wrong? Everytime we make this dish it's a HUGE hit. Sometimes we use fresh garlic, but powdered is fine too. This recipe is pretty darn unhealthy, but if you want to splurge and impress your guests, it's a must. Serve with bread, crackers, veggies... anything tastes good with it.
This recipe has become my new favorite. It's delicious just the way it is. I've experimented and have gotten great results. I've added mushrooms, real garlic instead of garlic salt, and some crushed red pepper...yum! When I bring this dish to functions, everyone wants the recipe!
i also used artichoke hearts packed in water... I also added 3 tbs Knorr Cream of Leak Soup, one small shollot, used 2 real garlic cloves instead of powder and 1/4 cup cream cheese....AMAZING
YUM!!! This was a huge hit in my house I always make some at Christmas, New Years, and Easter. In fact I am making some right now. No alterations and no substitutions and it is a guaranteed good dip! I serve this with pita bread, and crackers, and in a couple hours it's all gone!
The ingredients are fabulous as is. I chop the artichokes before adding them in the mix. Delicious!!
