Reviewed: Dec. 16, 2012

I made this last night for a party. I substituted swiss cheese as suggested by the other reviews and served it with regular Ritz crackers. It was a hit and gone in minutes! I have promised to make it again in the future.

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Reviewer:

psumackie

Reviewed: Dec. 9, 2012

A huge hit last night! My family loved it! The only change was to use Swiss instead of Gruyere because of cost. Otherwise excellent served with pita chips and multigrain tortilla scoops. Next time I may splurge and buy the gruyere. Thanks Chef John!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Dec. 8, 2012

Excellent! I used swiss instead of gruyere, and a 10 oz bag of fresh spinach, but I kept the rest of the ingredients the same, even the pinch of nutmeg. Used the microwave, melted the butter and onion and garlic for 2 min in a 2 qt casserole dish, threw in torn fresh spinach until wilted. Mixed in rest of the ingredients and microwaved 3 min more. Stirred and microwaved 4-5 min more until all melted together. I have a high powered microwave so it didnt take long. It came out excellent and was melted and gooey. Taste was mmmmwwwwaaa!

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Reviewer:

Hapygrl

Cooking Level: Intermediate

Reviewed: Dec. 1, 2012

I am making this today and am sure it will be great (like everything else of Chef John's that I have made). However, I have read and re-read the directions. I am assuming that once the artichoke mixing is complete, THEN, you add the onion garlic mix? That is what I will do, but the directions probably should be amended to say that. thanks!

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Reviewer:

kmcarilli

Reviewed: Nov. 25, 2012

nice flavor and texture.

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Reviewer:

shellbell

Reviewed: Nov. 25, 2012

This recipe is incredible! Made it for Thanksgiving and everyone told me that I need to serve it again at Christmas

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Reviewer:

Nancy

Reviewed: Jun. 20, 2012

I have become a Chef John fan! I don't like spinach-artichoke dip, but I made this for a friend's party and even I liked it. I followed the recipe exactly, and the dish was licked-clean by the end of the night.

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Reviewer:

Cooking Level: Intermediate

Home Town: Shelton, Washington, USA

Living In: Perris, California, USA

Reviewed: Jun. 17, 2012

4.5 stars. I wish it was creamier but it was because of my cheese selection. I used leftover blue and havarti dill instead of Gruyere. Even still, this is my new artichoke dip recipe.

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Reviewer:

STACY D.

Cooking Level: Expert

Living In: Newark, Ohio, USA

Reviewed: May 13, 2012

I did not measure the hot sauce in this dish--I just added a couple good shakes of Frank's Hot Sauce. I did not add the nutmeg (my husband does not care for it) and I doubled the mozzerella cheese on the top. I did take Chef John's suggestion and bake this in a bigger dish--I spread it in a 8x8 glass square baking dish. I served this with crusty garlic bread and tortilla chips for the boys and celery/carrot "chips" for me. This dip literally lasted less than 20 minutes. Everyone loved it, especially my husband who swore up and down he dosen't like spinach-artichoke dip. This is some good eats!

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