I have been making this recipe for years, but I have never taken the time to write out a review. I think it is a great base for a dip that you can tweak to your likes/dislikes. It always disappears at social gatherings. I love a good hot spinach/artichoke/cheese dip, but I have also had some BAD ones. I find this one great with some additions. I use about 3/4 cup of white wine and I cook it down a bit with the butter and garlic. Reduce it slightly. I also add diced artichoke hearts, and cook it along with the spinach. I season the spinach/artichoke mixture with Emeril Lagasse's Bayou Seasoning. Old Crab and a a bit of cayenne or another heat would work well too I'd imagine. I use 2 1/2 cups of shredded moz, and a 1/2 c. of grated parmesean. I cook for about 25 min, and then I swirl in fresh crabmeat and serve. People love it. I took off one star only because I altered the recipe.

Reviewed On: Apr. 11, 2008