WOW! I was blown away by how delicious these were. I always have high hopes for fish tacos in restaurants and am usually disappointed here on the East coast. These were better than most restaurant versions I've had! I hate rating after making substiutions--but in this case, I just want to show that even with these, they were still delicious--a) I didn't have any capers, so I left them out; b) Used low-fat mayo, and c) no fryer so just fried in a little veggie oil in a 12- inch pan. Even with those subs, still amazing! Yum!!!

Reviewed On: Jul. 13, 2010

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