Reviewed: Jul. 5, 2009

Absolutely the BEST recipe for Spinach Artichoke Dip. My family LOVES it! The refrigerated alfredo taste better.Thanks for sharing this recipe with the world.

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onebuzymom

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Reviewed: Jul. 1, 2009

this is the first time i made spinach dip and it was better than the restaurant's thank you!!!

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chelsea89az

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Reviewed: Jun. 30, 2009

Absolutely wonderful! Made it for a bbq and everyone thought it was the best they have ever had!

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Amy

Cooking Level: Expert

Home Town: Waynesburg, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Jun. 28, 2009

amazing

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curlygirl13

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Reviewed: Jun. 27, 2009

too much alfredo sauce, too creamy, not enough zest.

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Pamzie

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

This recipe was off the chain. my girl and everybody at work loved it.

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dsgb101

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Reviewed: Jun. 26, 2009

I Love this recipe!! I make it all the time, especially when I'm going somewhere that I want people to think I'm a good cook! lol. I used the minced garlic instead of cloves though. But everything else is perfect!!

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ChiHa

Cooking Level: Beginning

Home Town: Cody, Wyoming, USA

Living In: Seaside, Oregon, USA

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Reviewed: Jun. 25, 2009

GREAT!! I took advice re: viewer, used roasted garlic alfredo sauce but used all spinach, and glad I did!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 24, 2009

DELICIOUS!

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*Katie*

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

This turned out awesome!!! I kept all the ingredients the same. I mixed everything together, I did not layer it, but I did bake at 400 degrees and i think it was closer to 50 minutes. Iwill definately be bringin this to family get togethers!!

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naomirp7

Cooking Level: Intermediate

Home Town: Lonedell, Missouri, USA

Living In: Ballwin, Missouri, USA

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Reviewed: Jun. 21, 2009

This was fantastic. I did not have enough time to roast the garlic, so I just added about one tablespoon of garlic powder. I also used light alfredo, reduced fat cream cheese (8 ounces) and skim milk mozzarella, just to help lighten the load a little. It was creamy and so, so flavorful. Served with baked tortilla chips, it was a perfect dip for company. I can't wait to make it again!

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 21, 2009

This dip is very good, althought I thought it could use some salt. I used a full 8oz of cream cheese and the refrigerated LIGHT alfredo sauce. I served it with white and blue corn tortilla chips...YUMMY!!!

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nativeSDgirl

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 16, 2009

Every time I make it, everyone oohs and ahhs. Very delicious recipe and very easy to make!

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bjashild

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Reviewed: Jun. 12, 2009

Very good! I followed the directions to the T and it turned out delicious. It was gone in about 10 minutes. Thanks!

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Mimi

Cooking Level: Intermediate

Home Town: Bodfish, California, USA

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Reviewed: Jun. 12, 2009

Very yummy, but needed more garlic flavor for my liking. After I tasted it I added some garlic/rosemary grinder to it. Next time I might try with minced raw garlic. Also the dip needed a little acidity to cut the richness. I will try a little lemon juice next time. As is though it is still a pretty delecious dip.

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ISHKABIBIL

Cooking Level: Intermediate

Home Town: Rome, Georgia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 4, 2009

Very delicious! I also use minced garlic instead of whole cloves. It's always a big hit and always requested at parties. It makes a lot too.

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allenvj

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Reviewed: Jun. 3, 2009

My favorite thing to eat is spinach & artichoke dip and this recipe is one of my favorites to use! The only thing I do differently is I used minced garlic instead of roasting the whole cloves. Try it with Pita chips, that's my favortie! :)

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MalElaine

Cooking Level: Intermediate

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Reviewed: May 31, 2009

Really great recipe - the only thing I suggest is making it the day ahead, bake then refrigerate and then reheating before serving. The flavors meld so much more after a day of sitting.

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Jessie Decker

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Los Angeles, California, USA

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Reviewed: May 31, 2009

I followed other reviewers suggestions and used 8 oz cream cheese. We enjoyed it.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: May 25, 2009

Came out great and enjoyed by all. Two days later reheated in microwave and was just as good. Not sure where to find Alfredo sauce in the "refrigerated pasta section" but I used Bertolli's in the jar and it tasted fine. Used all 15 ounces and added a little extra mozzarella cheese.

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