Reviewed: Sep. 19, 2009

Always a hit!!!

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Reviewed: Sep. 18, 2009

Tastes awesome, added some fresxhly squeezed lemon juice and chopped tomatos on top. Will definately be making thing for years to come!

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Allie G

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Reviewed: Sep. 18, 2009

Very delicious! I too cut the sour cream down...great with pita chips!

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Brandi

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Reviewed: Aug. 28, 2009

I made this the 1st time for Thanksgiving, and it was gone as soon as it was put out. Everyone raved about it, so it has become standard bring along fare for me.

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Lisa Denise

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Aug. 27, 2009

I make this recipe for every gathering I attend. It is the best, don't change a thing. It is different than the typical mayo artichoke dip that most make. People rave about this and constantly ask me for the recipe! THANKS CINDYJ60!

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dressybessy

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Reviewed: Aug. 22, 2009

YUMMMY, I put it in a hollowed out sour dough bread loaf and took it to a party....every last bit was eaten up, even the bowl :)

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momto2

Cooking Level: Intermediate

Living In: Cedar Park, Texas, USA

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Reviewed: Aug. 12, 2009

After cooking I added some green onions that I needed to use up. Also, next time I will add 2 cups of Monterrey Jack cheese. Yummy!!

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REIFF73

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Reviewed: Aug. 8, 2009

MMM MMM Good! We used asiago, parmesan, and crumbled blue cheese in addition to the cream cheese. The asiago was quite salty, so if I make this in the future, I will definitely reduce the amount of asiago or pick another cheese altogether. I made this with fresh artichoke hearts and spinach I picked up at my local co-op, threw everything in the Crockpot and served it at a party with vegetables and artisan garlic bread. It was a big hit. We froze the leftovers and rewarmed them in the oven a week later. It was just as good the second time!

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Alex

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Reviewed: Jul. 10, 2009

Great base recipe! I used 1 container of sour cream and 1.5 pkg, of cream cheese. Plus sauteed garlic with the butter (Gives this the flavor that it desperately needs!) Got asked by at least 5 people for the recipe!!! Quick & easy app.

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MelissasMeals

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

This is another huge hit at my parties.

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Alli

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Reviewed: Jul. 1, 2009

I made this one night for me and my boyfriend and it was sooo easy and soo delicious that we continue making it once a week. We just cut the recpie in half when its just the two of us though. Everytime we make it for guests they LOVE it too. So YUMMY!

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FunCooking4Ree

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Reviewed: Jun. 29, 2009

This is amazing. I get so many compliments when I make it. The only changes I make are using fresh minced garlic. I add it when I'm sauteing the artichokes. Also, I double the amount of spinach and artichokes. I like it thicker. Everyone raves about this recipe and requests that I bring it.

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mrsprobin

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Reviewed: Jun. 19, 2009

Very Good! However, it is very thick. I cut the recipe in half, but in the future I will use the entire can of artichoke (can). I can definitely taste the parmesan cheese [which is good],but perhaps I will add another type of shredded cheese in the future! That should change the texture a little bit. Haven't "served" it yet, but I'm sure it'll be a hit:)

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Jangel2117

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Reviewed: Jun. 18, 2009

I'm a cook on a budget and this recipe was great! I cut the amount of sour cream and cream cheese in half but other than that, I made it the same (and with all generic brands!) :P I got a lot of compliments!

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sydneythegreat

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Reviewed: Jun. 11, 2009

Great! Simple to make and easy to tweak to your own preferences. I cut the recipe in half. I used twice the amount of artichoke hearts, half the amount of sour cream, half the amount of cheese total (1/2 cheap Kraft parmesan and 1/2 higher quality romano shredded), added about a tablespoon of minced garlic and four green onions, and no salt. I like it with saltines or garlic bagel chips. Go for it! You can mess around with it until it tastes the way you want it to. Thanks for the recipe!

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MPEPLIN

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Reviewed: May 28, 2009

I have made this dip many times before but never for the women that I work with. I took this to work today for a potluck that we had and they all loved it. I cut the recipe in half which was a big mistake because it was gone within 10 mins. One of the birthday girls loved it so much that I making it for her again tonight so she can have it over the weekend.

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imcxs

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Reviewed: May 16, 2009

Gave it 4 stars because I do a bunch of tweaking. But it is a great base recipe. I followed several suggestions by others(more garlic, more spinach, romano cheese as well as parmesean.) I have made this several times. I absolutely LOVE IT!

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CARRIEZ

Cooking Level: Expert

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Reviewed: May 15, 2009

I've made this recipie twice now and I've gotten rave reviews both times. The second time it seems I misplaced my can of artichokes so I made it without it, turned out well, but not as special as the first time. The only complaint I had with this recipie is it seems I needed to add more salt, for my liking. Though no one else that enjoyed it had this issue at the potluck. Will definately make this recipie again.

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RACHAELBOYER

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Hood, Texas, USA

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Reviewed: May 6, 2009

I make this every time I have a gathering. The recipe is always requested. Serve it with Triscuits, veggies, or any snack cracker. I always use the Progresso Marinated Artichokes if I can get them. They have a great flavor.

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CRAFTYLISA

Cooking Level: Expert

Home Town: Estes Park, Colorado, USA

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Reviewed: May 2, 2009

I think this recipe is an ok base, but it has a long way to go. I thought it was very bland, and the consistancy is too creamy, and not cheesy at all. Even after adding chopped garlic, double artichoke hearts, sea salt and lemon and cutting the sour cream and cream cheese by half, it it still bland. I'm glad that this is a stove top vresion, because that means it will be easy to play with tomorrow. I'm going to try adding more garlic, salt and shredded cheese then bake it so that it is melty and cheesy instead of just tasting like sour cream on top of spinach. I really think that these types of recipes need to bake to mix the flavors properly.

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