Yep! They work great! I sent DH once for the artichokes and he thought the jar ones were too expensive and came home with the canned ones - LOL! Since then that is all I use for the dip. I also switched to sour cream and cream cheese last time because Grace is allergic to eggs and can't have mayo. It worked well. Antipasti platter, bruchetta, etc. I still stick with the marinated ones in a jar. I don't care for the frozen ones.

My family is the same as Sue - I've never had them any other way that beats the breadcrumb/olive oil/garlic stuffed. I don't measure anything, I just eyeball how much I need depending on the number of artichokes. My mother always uses Progresso Italian style breadcrumbs, throw in some grated cheese, fresh snipped parsley, and minced fresh garlic. Add olive oil and maybe a little warm water to moisten if you don't want to go heavy on the oil. Then cut the spikey tips off the leaves, use your fingers to "open" up the artichoke a little to make space between the leaves, and cram in the stuffing to whatever level you like - you can be heavy handed or only use a little. Then she'd put a few inches of water in a pot - enough to come an inch or so up the sides of the artichokes, puts a splash of olive oil in the water along with some salt and a good amount of chopped fresh garlic, covers them, and simmers them until they're done. Lisa

Thanks again. The grilled one sounds good, although for this particular meal, I probably won't be running out to the grill in the cold and dark while the guests are inside (I'm wimpy that way lol), but that would be good in the warmer weather - I must confess our grill generally does not get lit from perhaps Oct-April. The Roadhouse one and colleenoz' suggestion both require the hot oil method, which I was hoping to avoid, so I might just give the oven baked one a try. All the recipes sound good, so I will keep them for future options. I guess you were onto something with the delicate flavor perhaps being why it is never IN a dip, the way crab or other shellfish is.

I never had spinach as a child - it was just something Mom never cooked. But as an adult, spinach in a salad was an epiphany for me. Heaven on a plate. And, of course, who could forget Olive Garden's Spinach Artichoke dip? I make it at home all the time and we pig out on it. And I know most of you hate Paula Deen, but my sister made this dip for Christmas a couple of years ago and we all loved it. It's heart-attack-in-a-bowl, for sure, and I'd never make it to eat at home, but for a party it was great. SPINACH ONION & BACON DIP 1 lb. bacon, cooked and crumbled 1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry 1 large onion, finely chopped 3 (8 oz. each) pkgs. cream cheese, softened 1 (5 oz.) pkg. shredded Parmesan cheese 1 cup shredded Mozzarella cheese 1/2 cup mayonnaise Corn chips, Wheat Thins, or Triscuits Preheat oven to 350° F. Combine all ingredients except chips/crackers in a medium bowl. Spoon mixture into a 2-quart baking dish. Bake 30 minutes, or until hot and bubbly. Serve with chips and/or crackers. Serves 12-15. Dip may be made ahead up to 2 days ahead of time, covered, and refrigerated. Let stand 20 minutes before baking as directed. Recipe courtesy of Paula Deen. OLIVE GARDEN HOT ARTICHOKE AND SPINACH DIP COPYCAT 1 (8 oz.) pkg. Cream Cheese, softened 1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped 3/4 cup Spinach frozen chopped, thawed & squeezed completely dry 1/4 cup Mayonnaise (do not use Miracle Whip) 1/2 cup Romano or Parmesan cheese 1 clove garlic, finely minced 1 tsp. dried Italian seasoning 1 cup Mozzarella Cheese, grated (I use Publix Italian Blend) 1/4 tsp. Garlic Salt 1/4 tsp. cayenne pepper Salt and Pepper to taste Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan or Romano cheese, 1/2 cup mozzarella cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam (I use a 1-1/2 qt. Corning ware dish), pour in dip, and top with remaining 1/2 cup mozzarella cheese. Bake at 350° F. for 30-35 minutes or until the top is browned. Serve with toasted bread slices or celery sticks. And one more perennial favorite for holidays here: SPINACH SOUFFLÉ 2 Tblsp. butter 1 large shallot, minced 2 Tblsp. flour 1 cup whole milk (or may use half-and-half) 1/2 tsp. salt Dash pepper 3 eggs, separated 1 (10 oz.) frozen spinach, thawed, drained, and squeezed dry 1/2 cup cheese, grated (Parmesan, Romano, or Asiago) Sauté shallot in butter. Add flour, stir until smooth. Add milk, salt and pepper, heat until slightly thickened. Beat egg yolks until thick and lemon colored. Add to white sauce with spinach and cheese. Beat egg whites until stiff, not dry, fold into sauce. Turn into greased 1-1/2 qt. soufflé dish or casserole. Set in pan of hot water and bake at 350° F. for 50 minutes.