Artichoke Dip

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This is the best artichoke dip recipe I've had. I made it for several family gatherings and everyone raves about how great it is.

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I have been making this to take to parties and potlucks for years. It is always a favorite and there is never any left. I agree with another posters comment, that it is more of a spread than a dip. I toast french baguettes to serve with this rather than assorted crackers.

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Recipe tastes good, but I guess I expected more of a creamier texture for a "dip." This to me seemed to be more of an artichoke "spread" rather than an artichoke "dip." I guess I should have realized it when the recipe called for eggs. Or maybe I just made a bad batch?

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I used processed Parmesean, and bottled lemon juice, so maybe that was the problem. In any case it was not very good. I tried a few bites and threw away the rest.

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The dip seemed promising up until you bake it. Then the consistency is grainy at best and not good.

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i made this for the first time and it was one of the best art dips i've ever tasted. i did revise it a bit- i sauted the onions and garlic (3 cloves and added 1/2 jalepeno, didn't use the eggs- and it was very flavorful and creamy and delicious! i recommend this for any party

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I make it all the time for family gatherings and every raves about it. People now request it when I'm going to functions.

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I watched Paula make this on her show and, of course, she made it look wonderful. However, I was looking for a creamier dip with some zip. Too bland and the consistency was nasty...more like a souffle. Very disappointing.

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I've made this recipe for years and I tweak it a bit, but I've found that it comes out fabulously if you bake it in a bread bowl rather than a casserole dish. It doesn't really puff up and the consistency is much better.

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I added some spinach and this was a big hit. Delicious.