Hot Artichoke-Cheese Dip

I wasn't crazy about this dip. It was kind of bland. I have gotten much better recipes on this site.

This was good and it couldn't be easier to make. My guests loved it! I also appreciate the fact that the recipe produces a reasonable amount.

Ok, so I haven't actually made this recipe. Though I would like to, but... let's substitute half and half for the reduced-calorie mayo. Because, let's face it, hot mayo is gross.

I made a number of variations of this wonderful dip before I came upon the right mix to make the flavors soar. In addition to the canned artichoke, parmesan and mayo, I add a cup of shredded jalapeno jack cheese and a tablespoon each of red and green Tabasco sauce. Sounds like a lot of hot, but with all that cheese and mayo, it is PERFECT!! Your guests will beg for more!

I used fat-free mayo, fat-free cream cheese and a can of drained artichoke hearts (couldn't find frozen). Served with pita chips and baguette - awesome and easy!

I always use the marinated artichokes - the big jar from Costco always sits in my fridge for this very reason! Great recipe !!

Needs a little zip - maybe more spices. Will probably not make again.

Incredible! Followed recipe exactly except used pita chips instead of bread. Will make again and again!!

I thought that this recipe was just ok. I made as directed except I put a bit less of the crushed red pepper, thinking it would be too spicy for some of my guests. Instead, it turned out a little bland and perhaps a bit too ookey.

Oh my! This was unexpectedly outstanding! Very simple and full of flavor. The red pepper gives it that extra special wang. I could not find frozen artichoke hearts so I used a can of artichoke hearts.

everyone at the party thought this dish was really good, and it was easy to make! I did not use the reduced fat ingredients, though

Excellent recipe. Made as a snack before Thanksgiving dinner and everyone filled up on this!

Oh Yeah! this is one of those go-to dishes we have all done for years and it always get great reveiws, with or without the chilis, onions etc...it lends itself to so many variations. I usually up the garlic content, depending on how well I know my guests' appreciation of the "stinky rose".

I have made a variation of this for many years. Chop a can of artichoke hearts. Add to the gratin pan along with 1 cup mayo, 1 cup of fresh grated, best quality Parmesan, 1 small can of diced green chilies. Mix and spread in pan, and bake at 375 for 30 minutes or until golden on top. It is my absolute "go to" dip. I serve it at every party and it goes first. I serve it with tortilla chips. It's quick and easy. I put it in the oven about 20 minutes before party is due to start and the house smells amazing when people arrive.

EASY and GREAT! I should have doubled the recipe. I used canned artichokes.