Everything you need to conquer life in the kitchen.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got the cantina classics that will have your friends buzzing on May 5th.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
By echo echo
on May 29, 2007
I love marinated artichokes, which I sometimes eat right out of the jar, so this sounded quite tempting to me. Jewelies told me by zmail that she drains the artichokes before processing and so I did, too, but I reserved the marinade and used it in place of the oil. When I started to add the marinade (Step 2), I did so quite gradually and stopped adding as soon as I got to a consistency that seemed to hang together well. Because I happen to love thyme with artichokes, I also added a pinch of thyme. The next time I might add garlic, as I think it would be good with that, also. I did drizzle a small amount of extra virgin olive oil over the dip, just enough to add a hint of the olive flavor. I didn't have grissini (same thing as bread sticks, I believe?), but toasted some pita wedges in the over and used those as dippers. I'd like to try this with bacon flavor crackers as dippers, which I suspect would be quite good.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 17, 2007
This is a nice dip! The recipe doesn't say to drain the artichokes but I did. I made it a little healthier by using 1/3 cup of reserved artichoke marinade instead of oil. I think that made it a little tastier also. Then I just topped it with oil and paprika. I used my immersion blender to puree it together. I served it with garlic bagel crisps. Made for 1-2-3 hit wonders.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 08, 2007
I used pecorino romano instead of parmesan. This was a really tasty dip - I ate it on crackers, and also hollowed out some small raw plum tomatoes to filled them with it. However, it was lacking something. It just didn't have much "oomph." I added 1/2 teaspoon of garlic powder and 1 teaspoon of red wine, which helped a little. This is a dish that could be easily doctored up to your liking.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (163 g)
Servings Per Recipe: 6