4 Reviews of Artichoke and Basil Dip

From: twinkeejackbaby

On Feb 1, 2008

I used mozzarella instead of parmesan or cheddar. It is good, but I can only eat a little at a time because it was an odd texture for me.(I left mine less creamy and more chuncky)

From: Brooke the Cook in WI

On Jun 22, 2008

We did not enjoy this as we had hoped as we love basil and artichokes! It just wasn't creamy enough for our taste to be used as a dip... the texture wasn't right for us. I used fat-free marinated artichokes, fresh basil and fat free sour cream - it ended up the consistency of a tapenade, quite chunky and not very cohesive. Served with Italian Pasta Chips - Baked Not Fried Made for ZWT4.

From: French Tart

On Jul 1, 2008

There is very little to go wrong with ingredients such as these - I LOVE artichokes and the combination of the parmesan and basil was delightful! I used creme fraiche in place of sour cream and also added a few toasted pine nuts to the dip for a bit of a crunch! We ate this with ciabatta bread and a glass of Lambrusco wine - how decadant is that?! Made for ZWT and my team mate - AB FAB! FT

From: Sharon123

On Aug 12, 2007

This was delicious! I used marinated artichokes and halved the recipe. I served with tortilla chips. Yummy stuff! Thank you!