Reviewed: Mar. 27, 2009

I thought this dip was excellent. I tried it with corn chips, crackers, and ridged potato chips and liked it best with the crackers. I believe the sauce brand I used was Bertolli.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

I made this for a Superbowl Party and it was gone in 5 minutes! I put more garlic in (2 additional cloves) and more parmesan cheese...got HUGE raves. Better than any restaurant! Great recipe!

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Anna

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Mar. 25, 2009

This was very good. I did use only half a package of spinach, though. It was perfect!

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Mommyof2

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

What I did different: fresh crushed garlic and I made it in a slow cooker. The garlic and salt content was very stong at first, but after an hour in the slow cooker it was perfect! Melty, cheesy goodness; yum!

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NRKevo

Cooking Level: Intermediate

Home Town: Webster, Wisconsin, USA

Living In: Salem, Wisconsin, USA

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Reviewed: Mar. 23, 2009

OMG this was incredible. My dinner guest just loved it! I followed the recipe to the tee.

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SPIRITUALGIRL9

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

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Reviewed: Mar. 23, 2009

This was good and definetly easy, however kind of in my opinion. Next time I would double (to the or triple) the garlic and possibly add some tapatia or some other hot sauce.

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SoCalCook

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Reviewed: Mar. 22, 2009

This was so easy and the flavor was spectacular!

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shannonTN

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Reviewed: Mar. 22, 2009

Delicious! I might add a touch more garlic next time but my friends went nuts over this. I served it in a hollowed out loaf of King's Hawaiian bread (used the insides for bread pudding and french toast- yum!) and it looked really pretty. This was great with flour tortilla chips.

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Joy A.

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Reviewed: Mar. 20, 2009

Great recipe! Thanks for sharing!

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kobilyn14

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Reviewed: Mar. 19, 2009

So very very good! Made it for two different parties and everyone loved it!

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ROXYEYES

Cooking Level: Intermediate

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Mar. 18, 2009

This is a great dip! I have people over every thursday and made this last week for the first time. It was finished and I wished I had leftovers. This week I'm making double and maybe even triple!! The only thing I changed was to use extra garlic because I love garlic.

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vegasnicki

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Reviewed: Mar. 17, 2009

I've made this several times and love it. People always say it's just like dip you'd get at a restaurant. Delish!

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Joni Hoffman

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Reviewed: Mar. 17, 2009

I was very impressed with this recipe. Everyone just loved it! I also used the whole package of cream cheese and 3/4 of the garlic alfredo sauce.

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RUBYROO22

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Reviewed: Mar. 16, 2009

This turned out awesome! I made it for a family party, and it was gone in a matter of minutes. (I should have made a double batch!) One tip: the recipe calls for 10 oz of alfredo sauce, but the store only carried 15 oz jars, so I almost out in too much. If I hadn't noticed, the dip would have been ruined. I have to say, this is the best spinach dip I have ever had. I served it with veggies, tortilla chips, and pita bread. Highly recommended!

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Michelle H

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Reviewed: Mar. 15, 2009

excellent, but I threw in some extra cheeses I had left over (smoked gouda, bell swiss cheese)

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justagirl

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Reviewed: Mar. 14, 2009

Followed the advice of some of the other reviewers and used a whole 8oz container of cream cheese. For the alfredo sauce i used Classicos four cheese alfredo in the glass container. Just used about 3/4 of the jar. This was THE BEST spinach dip Ive had in a while. Def. comparable to restaurants maybe even better! Easy to make all my guests loved it on St Pattys day... Used it for the GREEN (spinach).... no left overs!!!!

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mnagel

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Reviewed: Mar. 13, 2009

Hubby says best ever! Don't change a thing

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NicnNolsmom

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

Excellent dip! I wanted to add some zing to it so I replaced some of the cheese with a half cup of pepper jack. I think next time I'll do a full cup of pepper jack. Yummy!

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stuswife

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Reviewed: Mar. 12, 2009

I used thawed frozen artichoke hearts because the only canned ones I found had spices and herbs in them. I loved this recipe-hubby and I made it for a movie night and ate it with french bread. It is a hundred times better than the pre-made or frozen kind and very easy to put together. Thanks for submitting!

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