Reviewed: Dec. 30, 2009

I used the entire 15 oz jar of Bertoli Roasted Garlic Alfredo and some extra cheese. I also added finely chopped red pepper, which looked pretty as well as tasting good! I didn't have any fresh garlic in the house so I used garlic powder and that worked out great. Really tasty dip!

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BGWangel

Cooking Level: Expert

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Reviewed: Dec. 30, 2009

This is the best dip I've made is a long time! I will be making it again and again!

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saraanne1

Cooking Level: Beginning

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Reviewed: Dec. 30, 2009

Fabulous!

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Connie R.

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Reviewed: Dec. 29, 2009

Recipe was fantastic! It came out absolutely amazing and it was delicious. I did make a couple of changes. I added a half squeezed fresh lemon, lump crab, garlic salt and garlic pepper to taste. I made this with some homemade garlic bread and it was to die for. I am keeping this recipe for a work pot luck or superbowl party. A definite crowd pleaser.

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sunshine0322

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Reviewed: Dec. 29, 2009

I have served this three times so far this holiday season and it was a hit each time. My only change to the recipe was the addition of a small can of water chestnuts, chopped.

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ALANB2

Cooking Level: Intermediate

Living In: Northville, Michigan, USA

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Reviewed: Dec. 28, 2009

Loved this recipe. Next time though I will mix the ingredients and not just spread in the baking pan.

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KariC

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Reviewed: Dec. 28, 2009

Very delicious and easy to make. My Mother who said she doesn't like artichokes and my picky Nephews all loved this dip. I used a whole package of cream cheese and an entire jar of the Classico Roasted Garlic alfredo sauce and it came out perfectly.

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Sharonb1216

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Reviewed: Dec. 23, 2009

This recipie is ok. I added about a cup more mozzarella, 1/2 cup of parmesean, 4 more oz of cream cheese 5 more oz of alfredo sauce. The dip was a little over powering with spinach flavor before. Afterwards, it was more creamy.

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adrian784

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Reviewed: Dec. 22, 2009

dry

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syjoung77

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Reviewed: Dec. 22, 2009

A crowd pleaser. I made it on the stove top and later placed it in a slow cooker to keep it warm. Great with tortilla chips and Club crackers.

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Lisa T.

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 21, 2009

Awesome dip!! So easy to make and got rave reviews by the family!!

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nmaglio78

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Reviewed: Dec. 21, 2009

extrememly good. I followed the recipe exactly and it was great.

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Janene

Cooking Level: Expert

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Reviewed: Dec. 20, 2009

I made this recipe years ago for a Super Bowl party, and have since made it & served it at every gathering I've ever had. This is beyond easy, and it is the yummiest thing EVER.

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craisydaisy

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Reviewed: Dec. 20, 2009

So quick and easy to make. I brought this to a potluck dinner as an appy with some slices of crusty bread, bread sticks and pita triangles and I was surprised that everyone (7 people) devoured it to the last bit. I only used half of the cream cheese and felt that it was rich and creamy enough. As for the alfredo I used a roasted garlic and parmesan alfredo, and it combined very well. I added 5 cloves of freshly roasted garlic too.

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crunchy-p

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 19, 2009

absolutely delicious!!! i made for myself and my boyfriend, and it was devoured by everyone in the house. i will make this again and again!!

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teja

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Reviewed: Dec. 18, 2009

Great Recipe! I made this for our Christmas luncheon at work and I used a four cheese alfreado sauce. I also doubled the recipe to make sure there was enough for everyone. It was a hit. Very yummy and very easy to make.

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Jess

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Reviewed: Dec. 15, 2009

We are self- titled spinach artichoke dip critics.. we have sampled dips of variuos restaurant... this was our first time making one. I put 2 cups of mozzerella instead of 1 cup which turned out a little too filling, as well as an extra ten minutes in the oven. the dip was good but i will try it with either fresh spinach or a better brand next time. It's fast easy and will definately feed more than 2 people...

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Liz and Danny

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Reviewed: Dec. 15, 2009

I thought it was a bit too thick. Make sure to use a sturdy chip! Had good flavor

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snbrash

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Reviewed: Dec. 15, 2009

A hit at the party. You really have to use the REFRIGERATED Alfreodo sauce. I even chose the "light"version. And use 2 cups of mozzorella to get that 6 inches-string-effect. Make sure the artichoke is in "water". Some brined artichoke brands are too salty and it will ruin this recipe. Some commented on using half of the spinach. I don't think so. And use the whole block (8 oz) of cream cheese.

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the good cook

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Reviewed: Dec. 14, 2009

I made this last night as an appetizer for my boyfriend and I. Delicious! I love Applebee's Spinach and Artichoke Dip and this is just as good, if not better. Like most other reviewer, I used the whole 8 oz package of cream cheese. If you are a calorie counter, I'm sure buying 1/3 fat or light cream cheese would not affect the taste at all. The only other things I did different was gave it three splashes of Frank's Hot Sauce and one splash of lemon juice on the spinach. Warmed the cream cheese a bit, mixed all the cheeses together and then mixed in the spinach and artichokes. Added some course ground black pepper before baking. Oh, and I used a tablespoon of butter and sauteed about 2 tsp of minced garlic until browned and it turned out just fine, so personally I don't think roasting whole cloves for 20 minutes is necessary at all. Delish! Thanks for an excellent recipe!

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