Reviewed: Dec. 2, 2005

This was so fast and easy to make. It was very good but best when served warm. I took it to a Christmas party last night in a bread bowl and by the we ate, it had cool off and wasn't as good as when I was cooking it. I will make this again soon and next time after cooking on the stove I plan on taking it in a fondue to keep it warm. Thanks for another great recipe.

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cookinmadeez

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2005

I took the advice of others and halved the sour cream and cream cheese for this recipe. I also used light versions of both those ingredients. I also used 2 small fresh garlic cloves (chopped) instead of the garlic salt. It turned out fabulous! All my guests said it tasted just as good as the restaurant versions. Definitely a keeper!

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MLC-CO

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Reviewed: Nov. 27, 2005

This is the best spinach dip recipe ever. I made it at Thanskgiving and this was the only dish aside from the turkey that there were no leftovers for me to snack on the next day! I did add more spinach as others suggested, not so much to cut the creaminess (what's "too creamy"?) , but to add "veggibility."

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Leora

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Reviewed: Nov. 23, 2005

This was so good!!!! I cut the cream cheese and sour cream in half like others had suggested, and it was amazing. Everyone loved it.

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Jamie Beth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 6, 2005

this recipe is way too sweet, needs less sour cream and more spinach, nobody at my home liked it.

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Ken B

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Reviewed: Oct. 25, 2005

I should've heeded the warnings of the other reviewers and left out one pack of creme cheese and one tub of sour cream. It was WAY too much! All I could taste was the sour cream. If I do decide to make this again, I'll definitely 1/2 the ingredients!

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Natalie

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Reviewed: Oct. 16, 2005

The recipe calls for too much sour cream. I had to use 32 oz of the spinach.

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cricky217

Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 12, 2005

Used the base ingredients, but varied amounts, and added about a cup of mozzerella cheese in addition to the parmesan, and it turned out fabulous. Absolutely delicious. Now I don't have to pay 8.99 at a restaurant for some dip!

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N. Adams

Cooking Level: Intermediate

Home Town: Geronimo, Oklahoma, USA

Living In: Athabasca, Alberta, Canada

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Reviewed: Sep. 6, 2005

YUMMY!! Made it for a few friends and they all raved. It was so simple and simply delicious!!

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KARRIELUCIER

Cooking Level: Expert

Home Town: Hopedale, Massachusetts, USA

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Reviewed: Aug. 22, 2005

The basic idea of this was good, but it was very unbalanced. I added 1/4 the amount of cream cheese and sour cream, and it was still creamier than I would have prefered. I also added a lot of spices. Things that went well: white pepper, paprika, onion (1/2 of one, added at the beginning, along with fresh garlic), dry mustard, a dash of cayanne, a dash of cumin. Not too much of the last two. My recommendation: start with your spinach and artichokes, then make up your own proportions, a little bit at a time.

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LIYLA

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Reviewed: Jul. 29, 2005

This did, as many others have said, make a whole lot of dip. I eliminated one of the sour creams and added a lot of spices for flavor. Spices included: salt, "spicy salt", fresh garlic, garlic salt, and the seasoning of a chicken boullion cube. Perfect after the additions!

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DANCINGQUEEN117

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Reviewed: Jul. 23, 2005

I made this for a family picnic and everyone wanted to recipe and it was gone very quickly.

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SNOWANGEL65

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Reviewed: Jul. 4, 2005

Ok, I made this dip and took it to a BBQ as an appetizer. It was gone in no time and everybody wanted the recipe! I had read a lot of the previous reviews and so decided to make some modifications to the recipe: I used almost 16 oz of frozen spinach and just a little more than half the cream cheese and sour cream. I also sauteed 2 heaping Teaspoons of crushed garlic in the butter before adding the spinach and artichokes to the saucepan. I added salt and lots of pepper. The dip turned out nice and chunky and had a lot of flavor - can anybody say 'garlic'???. I served it warm with some sliced french bread. This will be my new favorite!

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NPINCEK

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

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Reviewed: May 10, 2005

Its true its ALOT of dip. We just love this dip, everytimre i make it everyone LOVES it. Its a keeper.

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TONIATS

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Reviewed: Apr. 26, 2005

Excellent! I took the advice and just made 1/2 of the recipe and we all loved it! Thanks Cindy!

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SPENCERSMOM1

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Reviewed: Mar. 28, 2005

WAY TOO MUCH DIP!!!! but it was very good! I accidentally bought creamed spinach but i used it anyway, so this dip was simply gooey goodness. I would recommend using hawaiian bread for dipping.

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MOMMU98

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Reviewed: Mar. 14, 2005

I made this for a Christmas work party and everyone loved it. They want me to make it again, but their just gonna have to wait untill next christmas.

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CHAD2

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Reviewed: Mar. 13, 2005

This has been the best recipe for artichoke spinach dip I have ever tried!!!

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RAHRAH118

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Reviewed: Mar. 9, 2005

Excellent! I have passed this on to many of my friends.

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FALSETK

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Reviewed: Mar. 3, 2005

A little bland, but husband loved it and is always asking me to make it again. I thought it was just okay. I'm making it again and I will try less sour cream.(to me, that's what it tastes like).

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LILVLYRED

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