I took a tip from America's Test Kitchen, which has a very similar recipe, and used Macoun apples--wonderful! Jonagold are also a type that are recommended. Throwing 2 whole cinnamon sticks in while cooking works great.

Reviewed On: Oct. 26, 2009

This is my go-to recipe for parties and potlucks. Everyone loves it and it always disappears quickly. I have tried many spinach/artichoke recipes and I feel that this is the best. A couple recommendations--make sure you remember to defrost the spinach ahead of time. This makes it easier to drain and work with. I have also tried putting in some fresh chopped spinach, which gives an interesting texture. I also like cooking and serving it in a pyrex pie plate--it makes it just the right depth for scooping! yummy served with frito scoops or torn up pumpernickel bread.

Reviewed On: Jul. 28, 2009

I followed this recipe exactly, and I did find that it was very tasty--especially the top crust from the parmesan cheese. I am rating it 5 stars because it was creamy, comforting, and delicious--but, next time I am going to follow other users' recommendations and use half-and-half (maybe fat free?) and/or sour cream. My husband and his friends loved it, but it was way too heavy for me.

Reviewed On: Jul. 28, 2009