Reviewed: Mar. 8, 2009

I made this for my son's birthday party and there was nothing left. Every one loved it so much that they wanted the recipe. It was very easy to make and also good to freeze. I will definitely keep this one.

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tcrumb

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Reviewed: Mar. 8, 2009

A 5 star from my friends who devoured this dip, 1 star from me. Make sure you're ok with the flavor of your alfredo sauce; the sauce absolutely dominated the flavor of the dip. I won't be using this recipe again.

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lexpsu

Cooking Level: Beginning

Home Town: Port Jervis, New York, USA

Living In: Hackensack, New Jersey, USA

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Reviewed: Mar. 7, 2009

I made this for my daughter's birthday party and it got rave reviews! The only modifications I made was to add a little extra shredded cheese and I also increased the cream cheese by 1/2. I kept it warm in the crock pot. My father-in-law said it was the best he'd ever had!! Thanks for the wonderful recipe!

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Steph

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Reviewed: Mar. 4, 2009

Very good. I did up the cream cheese to a full 8 oz, per the other reviews. Will be making again.

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grniddevil

Cooking Level: Expert

Living In: Northglenn, Colorado, USA

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Reviewed: Mar. 2, 2009

This is great. My kids love Applebee's veggie pizza(they no longer have it on the menu here) so I took a tortilla and added some of this dip and topped it off with a little mozerella cheese and it was even better than applebees. Thanks for the recipe. Next I'm going to make a stromboli with it and add mushrooms and onions.

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Natalie

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Reviewed: Mar. 1, 2009

This one is a Keeper! It was just as good if not better than the one's I had tried in the restaurants. The Alfredo-style pasta sauce make the dish. Next time I make it, I think I will have to double the recipe because it went fast in this house.

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Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

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Reviewed: Feb. 28, 2009

My family absolutley loved this recipe!! I made it a week ago and since then I've made it twice. And I never had left overs. The only thing I did change was the how many artichokes. I only put in about 8 oz. and it was still great!

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Angela

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Reviewed: Feb. 28, 2009

Fantastic! I make this appetizer for every event and it's always a hit! I keep it heated in a mini crock pot so its nice and warm.

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Kelly Costello

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Reviewed: Feb. 27, 2009

This is a wonderful recipe. My people ate it up. The second time I did it I added bacon and it was wonderful.

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Pudkit

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Reviewed: Feb. 26, 2009

This was pretty good, but next time I make it, I will add some seasoning. I added about 6-7 cloves of roasted garlic and I wish I added more. I love garlic, though, but it is good for you! I think some onion and maybe some cayenne pepper might be good, but I wanted to try the recipe as is first.

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whitashley

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Reviewed: Feb. 25, 2009

WOW!!!! I made this dip tonight and it's a keeper. I tastes just like the Spinach & Artichoke Dip that I've ordered from many restaurants! As other reviewers suggested I used the entire package of cream cheese, 2 cups of mozzarella cheese and 1/2 - 1 cup the of parmesan cheese. Instead of roasting garlic I minced 5 cloves of fresh garlic and sautéed them in butter/olive oil along with 1/2 onion. I had to bake the dip for about 45 min - 1 hour. Everthing else I kept the same. Perfect! 03/30/2009: I've made this recipe 3 times already and can't get enough! I can sit in front of the TV and eat the entire bowl before even realizing it (I know sad huh). I absolutley LOVE it. My best friend said it tastes better than the restaurants.

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Lorrie W.

Cooking Level: Intermediate

Living In: Alpharetta, Georgia, USA

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Reviewed: Feb. 24, 2009

This recipe was just delicous:> I forgot to buy mozzarella and took insteda swiss cheese, it still tasted great :> thanks

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Koko

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Very yummy, very quick and easy!

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shell03

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Reviewed: Feb. 23, 2009

Easy and yummy! I cooked mine in a skillet instead of baking it because I was taking it to a party so I transferred it to a small-crockpot-type thing to keep dips and such warm. I also didn't roast the garlic, because I like a more strong garlic flavor, though it would be good roasted too! I just sauteed the garlic cloves and added the frozen spinach, which I covered and allowed to steam. Then I mixed in the other ingredients, the whole jar of alfredo sauce and the whole block of cream cheese. Added freshly ground black pepper and a bit of hot sauce to taste.

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Christine

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Feb. 23, 2009

Amazing Recipe! I did follow the advice of a few other reviewers though. I'm always been requested to make this once a week since I first made it!

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RazCat

Cooking Level: Expert

Home Town: Bellmore, New York, USA

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Reviewed: Feb. 22, 2009

This recipe was pretty much amazing! We used it to make mushroom caps and it blew me away! We made it with the extra cream cheese as other reviewers did. For the mushroom caps we pressed a teaspoon into a mushroom cap, and topped each one with a cooked shrimp. We placed all the filled caps into a baking dish, and then poured herb butter over every cap with a little into the dish itself. Top with liberal amounts of shredded mozzarella cheese, and bake at 400 for 7 minutes. It was a really rich dish, but very yummy!

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Toria

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Reviewed: Feb. 22, 2009

This is the best!! And so easy to make.I also used whole block of cream cheese.

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missyh

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Reviewed: Feb. 19, 2009

This dip is awesome! It really does taste like that you order as an appetizer from the restaraunt. This dip doesn't stay around long at all!!

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JustWhipItUp

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

This has become my signature dip-- I'm always asked to make it for parties! I use one full 8 oz. block of cream cheese, and instead of adding extra roasted garlic, I use most of a jar of Classico Roasted Garlic alfredo sauce. Make sure to mix all the ingredients together in a bowl before pressing it into a baking dish-- it incorporates the ingredients much better!

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