OK, I made this and loved it. I halved the recipe and I did about 2 things different: I prefer actual garlic to garlic powder, and it is so super easy to do this--First thing I did was put 3 (use 6 if doing the full recipe) cloves of garlic (in the skin still) wrapped in foil in the oven while it preheated and while I did the other prep like chopping the artichokes and softening cream cheese. you'll be amazed at the flavor of this garlic. When you're to the part where you add the garlic, remove the foil pouch from the oven, cut the root part of the garlic, and then use the side of your knife to crush the garlic. the garlic will mostly slight right out of the skin. Then I chopped it up really fine. This roasting keeps the garlic from being too strong.
The other thing was I sprinkled bread crumbs on the top before baking...just a little touch that doesn't make a big difference, but is nice.
I made this for just my husband and myself, so even after halfing the recipe it was more than we needed, so I divided the recipe into 3 4-inch round creme-brulee type ramekins and popped 2 in the freezer. 25 minutes was just right for the one ramekin we used. Thanks for the recipe!
Made this last night for family dinner appetizer and it was a big hit! I made a half amount and used neufatchel (1/3 fat cream cheese), it seemed to make no difference. Served it with carrot sticks, cauliflower and crackers. This was much better then other recipes I had tried, the cream cheese kept is smooth and creamy, whereas the recipes that use shredded cheese seem to get really greasy and runny.
After a side-by-side comparison with 23119, this recipe was the clear winner. I use lots of parsley and both jarred and powdered garlic. Last time, I was without cayenne and used Red Hot sauce with excellent results. It has been well-liked every time it is served... four parties so far. Thank you for making me the hit of the party!
This was delicious and got rave reviews from my friends. I halved the recipe and added 1/4 cup mozzerela and 1/4 cup cheddar cheeses. I also added additional sprinkling of cayenne on the top for heat. Yes, measurments on the seasonings would be nice as I was a little apprehensive when adding them, not knowing how much was intended. I will definately make this again !
I would have liked to see more specific measurements for the spices, but I made this using my best guess and it got many compliments at my family's Christmas gathering.
I LOVE THIS DIP! I made it for a book club meeting at my house about 2 months ago and since then have had people request it three times. When I decided to have a Southern Living at Home party last week, two of my friends said they were only coming because I was making this again! This recipe makes enough for 8-10 hungry people, so if you're making it for a smaller group, cut the recipe in half. I vary the amount of garlic powder and cayenne pepper depending on who is coming over and their tastes. It gets spicier after baking! Thank you for a "world-famous" recipe! (That's how I advertised it on my party announcements!) I serve it with Triscuits - you need a sturdy dipper to load up with this yummy dip!
This is a delicious artichoke dip recipe that you will go to again and again. Sometimes I add roasted diced tomatoes to add some color. Probably my best tip is to use shaved fresh parmesan cheese. I use it mixed in and then sprinkled on top too.
Easy to make....used fresh garlic and parsley. The cream cheese made it a homogenous dip without the nasty grease that floats on the top of most cheesy dips even as it cooled. Served it with tortilla chips and carrot sticks....they cleaned the bowl! Thank for sharing.
Well, I changed this up a bit, and it still turned out excellent! I used sour cream instead of cream cheese, and didn't cook it, and also used some shredded cheddar with the parm. Served on crackers. Great, thanks!
Made it as directed (at 350 degrees for 20 minutes). Very Good! :) Went well with sliced red bell pepper.