This recipe was very easy and tasty. I added some water to the pan as previous reviewers suggested. I also used 4 cloves of garlic and used kosher salt. I just eye-balled the vinegar, but it was probably less than what the recipe calls for, and it was plenty. I will definitely make this again.

Reviewed On: Mar. 14, 2009

I followed the advice of the previous reviewer because that was mostly what I had on hand. I used natural cashew butter instead of peanut butter because that's all I had. It made for a very mild tasting sauce. Because I didn't have rice vinegar, I used 2 Tbsp apple cider vinegar and 2 Tbsp Mirin. I then added 4 Tbsp soy sauce, about 1 Tbsp lemon juice, pepper, cayenne pepper, some olive oil and a half a cup of water. I sauteed garlic and ground ginger and then added a bag of pre-chopped stir-fry veggies (broccoli, carrots, snow peas, and bok choy) and sauteed those. I then added pre-marinated seitan. When the veggies and seitan were tender, I poured the sauce over and heated. I cooked some brown rice and served the sauce and veggies over the rice. I'm a vegan, but my meat-eating husband really enjoyed this recipe, too. I will make this again for sure!

Reviewed On: Mar. 8, 2009

I have made the florentine artichoke dip from this site a few times, and thought it was pretty good, but this recipe tastes AMAZING! I followed the recipe exactly, but I mixed all ingredients together and then spooned it into an 8x8 Pyrex dish. I put some extra grated parmesan on top (I used the refrigerated kind, not the kind found in the pasta aisle), and baked it for about 40 minutes until the top was browned. This is my new spinach artichoke dip recipe!

Reviewed On: Jan. 1, 2009