Reviewed: Mar. 29, 2009

Made it last night for the first time - had guests over. We raved over it. Definitely a keeper. Did not alter anything - perfect as written. I did, however, let it bake 10 min. more to get the sides crispier. Next time, I might even put the broiler on for a couple of minutes.

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Aline

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 22, 2009

This is awesome. I don't put mine in the oven. I put it in a small dip crockpot and let it heat up that way. I've never met a person who didn't like it and my husband says it's way better than anything in restaurants!

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CJMORENO11

Cooking Level: Intermediate

Home Town: Tipton, Oklahoma, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 7, 2009

This recipe was fabulous and much easier than the ones I've made in the past. The first time I made it I didn't have any artichokes so I spiced it up with extra lemon juice, garlic and Monterey Jack cheese. It gets a little thick as it sets so I put it in the crock pot on low and it was a huge hit at our last poker party.

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careesue

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Reviewed: Feb. 12, 2009

Totally delish! I added halved cherry tomatoes for color and it was wonderful!

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RCANDLAND

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Reviewed: Feb. 5, 2009

This was excellent and exactly what i was looking for, I did make a couple changes I used 1 package of cream cheese instead of two, and sprinkled finely grated swiss cheese on the top before placing it in the oven. Tastes like it came from a restaurant!

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sueasinsue

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Reviewed: Jan. 27, 2009

This is delicious as written, but I change it a tad to suit our personal preferences. I use one block of cream cheese instead of two; add 1/2-3/4 c. sour cream; a handful each mozzarella and cheddar cheeses; plus a tsp of kosher salt. I like a slightly less-thick dip, so I also add about 1/3 c. milk. Bake for 15 mins @ 375 and then turn to Lo Broil til lightly browned (about 5 mins more). Don't overcook the dip since that can result in the oils separating from the dish and causing greasiness. It really needs only to be warmed through and browned a little.

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DISCOBUNNY

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

Skipped the lemon juice as I did not have it and also added red pepper flakes. It was very very good! I could have eaten the whole pan by myself.

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Jen

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jan. 10, 2009

I have yet to meet one person who didn't like the dip when I made it. Yum!!

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Tara

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Reviewed: Jan. 4, 2009

YES, you've had it a thousand times. YES, it's sort of slopish. YES, it's bad for you. But it tastes --SO--DARN--GOOD!-- What's a girl to do, except to tuck it into her secret arsenal to use over and over and over again. (tips: only use 8 oz. cream cheese, and supers-queeze the water out of the thawed spinach)

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kmeter

Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA

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Reviewed: Jan. 2, 2009

I made the following changes: used marinated artichokes, chopped them well, reduced garlic to 2 cloves and used one pkg cream cheese, 1/2 cup sour cream and 1/2 cup of miracle whip. Got rave reviews. Have made it twice and will make it again.

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Andrea G.

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Dec. 29, 2008

I used a can of chopped mushrooms instead of the spinach and only added half of one 8 oz container of cream cheese. Loved it!

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Jenny

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Reviewed: Dec. 27, 2008

Delish!! Perfect just the way it was originally posted. Making it again tonight!

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Bobbie

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Reviewed: Dec. 26, 2008

Thisdip was pretty good. I just love artichoke and spinach dips, but this one had a bit too much cream cheese for me...although let it be known I'm not a huge fan of cream cheese. If you love cream cheese I suggest this dip for you. I have a similar recipe that uses only 1 8oz cream cheese and add a cup of mozarella. The mozarella makes the dip stringy and gooey..I love it. Thanks for sharing.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Dec. 22, 2008

Great! Creamy, cheesy, and not overpowering; however, I do use a combination of Swiss and Parmesan. I always get asked for this recipe.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 19, 2008

This dip has been a requested staple at family gatherings for years. Always generating raves.

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VAPORLOCK

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Reviewed: Dec. 18, 2008

I have been making this recipe for years-I make it for any function,holiday,party we go to. I always get rave reviews,and always am asked for the recipe. Thanks!

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AllisonB

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

Great recipe.....I tweaked it with chopped red onions and double the garlic...I love garlic and extra parmesan and mozarella....also added fresh lemon juice instead of the bottled stuff..

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BIMBORC

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Santa Ana, California, USA

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Reviewed: Nov. 15, 2008

Perfect as written but with only one box of cream cheese.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Oct. 27, 2008

I really loved this recipe, i did cut the mayo down to 1/4 and added the sour cream and left everything else the same. I used this with the Pita chip recipe off this site and it tasted great. I also used some of the dip and wrapped up into the crossiants and baked as directed and that was yummy also a great finger food!

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gerlisgar

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Reviewed: Oct. 22, 2008

i've been making this dish for years and i've rated it before, probably with 5 stars. however, the last time i made it, i thought it was pretty bland. so i went through and read some of the reviews. i agress with so many of you that the dish is a little dry. so, i substituted half of a bar of cream cheese with a little more than half a cup of mozzarella cheese. i added a little more garlic and lemon juice, and i put in probably two tablespoons of the juice from the artichoke hearts. i also seasoned it with salt, pepper, and nutmeg. i could tell before baking it that it was creamier and more moist. and i think it was the best it's ever been! i will always make it this way now.....except i'll double the amomunt i make for next time!

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ESKIMO49

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Florentine Artichoke Dip

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