Eureka, California

I had to laugh when I stumbled across this recipe and it's rave reviews. This is basically the same recipe Applebees uses for their Spinach & Artichoke Dip. I worked at one and watch the cooks prep this all the time. Of course it is awesome, everyday hundreds of people order it from us all across the USA. Ironically I was looking for a "fancier" dip recipe but apparently (from the the reviews) this is the way to go. So if you like the Spinach & Artichoke dip from Applebees then this is definitely the recipe for you!

Only 4 stars because I changed so much. I boiled 4 baker potatoes cubed w/skins in 5c. chicken broth. I sauteed 2 lg. red onions & 4 stalks of celery in 3/4c. butter, added 1/2c. flour, 2tsp of salt, thyme, & oregano, & 1/2 tsp. pepper. I cooked the rue for a couple of minutes & then added 2c. half& half, & 1c. milk. I let that simmer for 10 min. Then I added the cooked potatoes & broth. I ran the immersion blender through the soup for about 30 seconds, leaving some potato chunks. I ended up adding about 1 tsp of seasoning salt and then let the soup simmer for about an hour. My family though it was awesome. This recipe yielded enough for a family of three to eat as a main course with a couple of servings leftover.

this was a great recipe and I love how it turned out!! I used parmesan, sharp cheddar and some provolone cheese and it was fabulous. Just the recipe I was looking for!