Reviewed: Dec. 21, 2002

Use this recipe all the time... Family favorite that this is what I have to take to every family function. Is also great served with fresh bread.

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KEBLE

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Reviewed: Dec. 10, 2002

I thought this recipe was great just the way it is. (I noticed a lot of reviews saying to add cream cheese, garlic, onion, etc.?) It IS best served hot, but this dip went so fast with my family, it never had a chance to get cold! Very good. Try it!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 30, 2002

This was good, once I followed the other reviews and added a block of cream cheese. I also added some Tobasco sauce to give it a little kick, and some garlic cloves. After that, it was great, and I liked on bread and tortilla chips. It's wonderful topped with chopped tomato too.

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SOSARA77

Cooking Level: Expert

Living In: Morris, Illinois, USA

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Reviewed: Oct. 4, 2002

This recipe is great BUT I would suggest two things. One, use creamed spinach instead of plain and serve in a stoneware dish so that it stays hot longer. I also serve this with tortilla chips and not bread and it is much better. This dip is best hot- so keep your oven on and keep popping it back in.

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Reviewer:

SCHLUH

Living In: Woodstock, Georgia, USA

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Reviewed: Sep. 13, 2002

This was very dry. Needed mayo or cream cheese. I was very disappointed with it. It's not creamy at all. I should have read more reviews before trying it.

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TENISE

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Reviewed: Mar. 27, 2002

better than Friday's!

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LDIETZ

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Reviewed: Mar. 12, 2002

this was another great recipe.My husband ate it up which surprised me!!!Thanks for sharing the recipe

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MARIELLEN188

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Reviewed: Mar. 3, 2002

Disclaimer: not suitable for chips. yes it's thick and tastes like spinach and artichokes That said, this dip is amazing. Use creamed spinach, add a couple cloves of garlic and serve in a hollowed out round of french bread with bread cubes for dipping. magnificent.

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DERKUH

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Reviewed: Jan. 30, 2002

maybe i did something wrong, but blech! i made this for a party and was very disappointed with the results. not very flavorful at all. needed mayo or something. guess i should have read more reviews and tried the cream cheese trick. and it took waaaaay longer than 20 minutes to get hot.

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MEAUXJEAUX

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Reviewed: Nov. 12, 2001

I loved this recipe, though I took other's advice and added 3/4 block of fat free cream cheese, two cloves of garlic, and a bit of colby jack shredded cheese. All of that made it a little richer, creamier, not so dry, and more flavorful. It was an absolute hit, and great rewarmed the next day for dinner (what little was left). The only thing..it took nearly twice as long to bake as the original recipe states.

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JMILAN73

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Reviewed: Sep. 17, 2001

This recipe was pretty good and easy. However, I feel like it could use a lot more cheese and a little less artichoke.

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LBK909

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Reviewed: Aug. 28, 2001

This was a pretty good dip - not exactly what I was looking for but good.

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DIXIELR

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Reviewed: Aug. 28, 2001

This recipe makes a ton of dip, and it's really only good as long as it's still hot. But the taste is fantastic. Very rich, but very yummy.

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raielene

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Reviewed: Aug. 12, 2001

This is fantastic, how much can I rave. Served it and family went wild for the recipe. So quick and real easy,took no time at all.

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SWEETIS818

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Reviewed: Jul. 23, 2001

This is good...but not as good as the restaurant dip. I added a block of cream cheese to make it smooth and you must serve this dip right after cooking because it is terrible when it gets cold!

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LILRED14

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Reviewed: May 23, 2001

I added 2 fresh garlic cloves and 3/4 cup chopped white onion, also, I think a block of Cream Cheese would help.

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BHEILIG

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Reviewed: May 21, 2001

This would be better if it were creamy!

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Reviewer:

STEPH

Cooking Level: Expert

Home Town: Glencoe, Minnesota, USA

Living In: Eagle Bend, Minnesota, USA

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Reviewed: Mar. 26, 2001

This dip was ok. I didn't love it. I'm not a big fan of spinach and I felt the flavor of the spinach came through too much. My family seemed to enjoy it. I used rye bread toast rounds as a "dipper." I don't think I'll make this again.

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