This dip was a big hit. My husband took it to work and THEY DEVOURED IT! It was gone before it got cold. First of all, the recipe says to "spread" the ingredients into the baking dish. VERY IMPORTANT: Mix them well in a bowl first, then spread them into the baking dish. This is not a layered dish. It will not look "presentable" if there are chunks of ingredients all over the place. I used real roasted garlic. It isn't really a big step, and it does make a difference. You won't have difficulty peeling the soft garlic if you pound on the clove with the side of a wide knife. It comes right out. I also followed other suggestions and used a whole package of cream cheese. I used Bertolli alfredo sauce & it doesn't have a metallic flavor like other store bought sauces can have. Next time I make it, I'll keep it warm in my electric crock pot (If it lasts that long).

I've been making this recipe for several years, it's great! I use garlic powder (1 tsp) and usually leave out the artichokes and just use spinach. I use a 15 oz jar of alfredo sauce, 2 cups of mozzerella, about 1/2 cup Parmesan, and an entire 8 oz. pkg of cream cheese. I don't layer the ingredients, just stir everything together, pour in a casserole and bake till bubbly. I serve it with slices of hot, crunchy garlic toast. Fantastic!

This is absoultely DELICIOUS. I serve it with pita triangles. I've made it about 6 times since I got the recipe a few months ago, and each time my guests all agree that it's better than what you get in the restaurants. I go ahead and use the whole cream cheese package just to make it easier. I also mix up all the cheeses to make it easier to put in the pan, and I heat the cream cheese a bit in the microwave to soften and make it easier to mix. Yummm!!!!

EXCELLENT DIP!!! I tried an artichoke spinach dip recipe once before and my husband told me that I should never touch an artichoke again :). I tried this recipe and his eyes literally lit up! This recipe was so easy to make, that I couldn't believe it. I used store bought garlic that was already chopped and also added a little extra salt. (I eliminated the need to bake garlic first and just mixed the garlic in with all the other ingredients). It truly tasted like an Applebee's dip....or even better. My entire prep. time was approx. 5 minutes. The suggested cook time was absolutely perfect. My husband asked me to make this recipe for the next food day at his job!!!! This is truly a 5 star recipe.

AWESOME IS AN UNDERSTATMENT!!!!!!!!!! I have made this many times and after a few modifications Ive found perfect recipe. FRESH GARLIC is a must dont use minced this is what makes it so flavorful the extra time is worth it. I use the entire package of cream cheese and an entire bottle of Alfredo 15 oz. Mix everything very well to get the best blend. Finding the right cooking time was tricky I cook about 15 minutes longer but pull out and check often to find your favorite consistency. I actually like this recipe better the second day its SUPER YUMMY best recipe I have ever gotten online.

Oh, this was great! I made it for christmas eve appetizers and my husband and I practically ate the whole thing in one sitting. The only thing I would change is I would not get the marinated artickoes again. They were too salty and I would also chop them up. I didn't care too much for the big chunks of artickokes. I also took some of the others advice and mixed all the cheeses and the sauce together and used the whole thing of cream chesse. I also added some pepper and garlic to the cheese mixture. Then I put mozzerella on top. For the cheese mixture I used an italian mix of cheese. Also, next time I make it I will mix everything together. I like it that way. thanks for a great recipe

I've made this recipe twice. With and without artichokes. -- better with them. I used 2 tsp prepackaged chopped garlic and 1 to 1&1/2 tsp garlic powder instead of roasting fresh garlic cloves, and added black pepper. (Don't add salt, it's salty enough without) I mixed everything together instead of layering. Be sure to use fresh parmesan, not the powdery kind, and add extra in the mixture with extra mozz. cheese!! mmmm... cheese... Per other reviews, I was scared to use jarred sauce, but couldn't find canned. Used Ragu's jarred alfredo sauce anyway (10 oz = 1&1/4 cup), and it was perfect. Serve with chips, and great as leftovers too!

This is a great recipe and is very similar to a good one I have in my recipe box. I made this dip last FRI for the family and we all loved it and felt like we are eating out at home. The only change I made in the recipe is to skip roasted garlic part and use whole jar 16oz of CLASSICO’s Roasted Garlic Alfredo sauce and I mixed all the ingredients in a casserole dish before I put it in the oven. To turn this recipe into a gourmet dish, you can add one pound of small shrimp. Very good recipe and very easy to prepare. Thanks for sharing this great recipe.

I kept this in a crock pot for a buffet and added whole milk a few times to maintain texture. No leftovers.

I made this for a SuperBowl party. Due to the other reviews, I used slightly less spinach and artichokes. Be sure to use Alfredo sauce from the refridgerated section. I think some people are using the jarred kind which has a different taste and consistancy (at least to me). It came out wonderful, and went quickly. No leftovers at all!