The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 28, 2007
This is an amazing recipe that gets rave reviews every time! The best thing about this dip is that it can be eaten for days after, right out of the fridge...but usually, there aren't leftovers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 27, 2007
Everyone loved this and finished it off very quickly
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Cooking Level: Expert

Home Town: Bradenton, Florida, USA
Living In: Ocala, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 20, 2007
I have been using this same recipe for several years and am ALWAYS given big props for such a tasty and rich dip. The great thing is it tastes amazing both hot or cold! Bring the recipe because you're sure to be asked for it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 7, 2007
Best spinach artichoke dip ever. I made this one because it did not include mayonnaise. To lighten the calorie load, I used fat free sour cream, low-fat cream cheese, and Promise heart healthy spread. I also doubled the spinach and artichoke. Tastes best warmed.
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Cooking Level: Intermediate

Home Town: Bel Air, Maryland, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 5, 2007
I followed the other reviews and used 2X the spinach and artichoke and about 1/2 the cream cheese and sour cream
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 2, 2007
Although I am just now commenting, I've been making this recipe for four years. Family & friends demand this dip at our gatherings! A few tips: sauté freshly pressed garlic in the butter before adding spinach & hearts; season with salt & pepper at the end of the process; I add a dash of cayenne pepper for extra flavor; I double the spinach and hearts. Great recipe - you won't be let down, I promise!
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 31, 2007
Very good and easy. Personally I like more spinach and artichoke so next time I will increase that a bit.
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Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 22, 2007
This recipe turned out so good that I just like to eat it with a spoon! The flavors meld together really well, and the texture is perfect. It was so simple and easy to make, and took very little time at all, perfect for those of us with a busy schedule.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 21, 2007
I loved this, but I did make some substitutions. I only used one container each of (lowfat) Cream cheese and (lowfat) Sour cream and I used about 1/3 cup of Parmesan cheese and no butter. It was absolutely delicious and a lot healthier than the original recipe- no one could tell it was a lower fat version.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 12, 2007
I think this my new favorite spinach/artichoke dip recipe. I made everything on the stove as directed, then transferred it to a crock pot so it would stay warm throughout the party (that's my biggest complaint w/ the oven baked dips... they cool off and harden). Served w/ hawaiian bread, tortilla chips, carrots & celery. Everyone loved it!
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Cooking Level: Intermediate

Home Town: Osceola, Wisconsin, USA
Living In: Woodbury, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 22, 2007
This is a great dish! Not only does it taste great, but it's so fast and easy to make. Everyone who I've made it for has asked for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 6, 2007
I only used half the sour cream and it was perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 6, 2007
I cannot count how many times I've made this recipe! It is a hit everytime I make it... although I do make some changes. Fat free Sour Cream, Reduced Fat Parmesan, Neufchatel Cheese, 2 tbsp. butter & 1-2 Tbsp. extra virgin olive oil. I sautee 2 cloves garlic with the butter & olive oil and add the rest. I half the cream cheese and sour cream as well. I've chopped roma tomatoes on to as well and that's always nice for color. The last time I brought this to a bridal shower, I made double this recipe and my bowl was LITERALLY scraped clean within 30 minutes!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 28, 2007
serves a large amount, very tasty, and very easy to make!! i like to add minced garlic to replace the garlic salt, but tastes great either way..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 24, 2007
I made this last weekend and it was a big hit! I made a few changes, as suggested by other reviewers. I halved the recipe (except I used a whole can of artichokes). I sauteed 2 cloves of minced garlic in the butter for an extra kick. I also added some lemon juice at the end. I was quite surprised how well it held up on the stovetop (on low)--I made it earlier than I should have--but it didn't get clumpy or burn to the pan. Great recipe, Cindy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 6, 2007
I made this for an open house party and kept it in a mini crock pot--it was a hit! I served it w/ baked tostitos scoops and plain melba toast. I also used everything I could to make it lighter in fat and calories--still tasted great! I made a half batch, but still used the same amount of artichokes and spinach w/ a tiny bit more garlic salt than what the recipe calls for.
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Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA
Living In: Highland, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 27, 2007
Pretty good. Company liked it. Maybe a little bland but I would make it again.Thanks for the recipe.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 17, 2007
Getting great reviews on this one. Was a big hit with my husband! Used the slow cooker idea to keep it warm during the football game (great suggestion). I used one jar marinated and one jar plain artichoke hearts. Makes way too much for a small party but is easily frozen into smaller portions and reheated in crock pot. Will be making again soon for our next party.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 11, 2007
I liked this recipe, except I took everyone's suggestion and halved the cream cheese and sour cream, along with adding more spinach. I also love more flavor, so I added 1/2 an onion and 3 fresh minced garlic cloves. In addition, I added 1/2 a tomato. Instead of parmesan cheese, I put 1/4 cup mozz cheese. Salt and pepper to taste. Hope this helps everyone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 6, 2007
This was fabulous!!!! I did as others suggested and added some minced garlic as I was sauteeing the spinach. Omitted the artichokes by preference. Halved the cream cheese and sour cream (and still ended up with a ton of dip). Also added some shredded mozz/provolone I had. Sprinkled in some cayenne and black pepper. This was amazingly delicious and light cream cheese and light sour cream worked just as well! This is a must try!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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