Reviewed: Dec. 12, 2006

This was good but just not favorite way of making spinach artichoke dip. Only about 1/2 got eaten at my dinner party and usually this is the first dip to go.

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Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

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Reviewed: Dec. 12, 2006

Very very good. One of my spinach artichoke loving friends told me it was the best one she's ever had and better than any restaurant! I subbed one pack of cream cheese for a small container sour cream. Thank you and I will make this again for sure!

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Joscelyn

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2006

This was great! I took everyone's advice and used a lot less cream cheese and it was perfect!

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Bethany

Cooking Level: Expert

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Reviewed: Dec. 11, 2006

I made this for my party, it was great! I kept in hot in my chaffing dish and served it with toasted baguettes.

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kris10cook

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Reviewed: Dec. 10, 2006

This was an excellent recipe and even tasted well when it cooled off. I did double up on the garlic as we like garlic and I cut down to less than half of the lemon juice.

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Caseyspunk

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 8, 2006

Very very easy to make. It was absolutely delicious!!! I will make this again and again!!! Thanks a lot!!

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EROK

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Reviewed: Dec. 6, 2006

Very good. Dont heat for too long or it will dry out. You can fix by stiring in more mayo.

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COOKINFORGUYS

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Reviewed: Dec. 4, 2006

I took advice from other reviewers, and only put in 1 pack of cream cheese, and 1/3 c sour cream. It was delicious!

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5 users found this review helpful

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 3, 2006

I found this recipe too thick. It taste too much like the cream cheese. I like a more creamier dip.

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Patty

Cooking Level: Expert

Home Town: Westlake Village, California, USA

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Reviewed: Dec. 3, 2006

HOLY MOLY! This was amazing! I followed the recipe exactly as described, everyone loved this. I served it with some French bread sliced thin and lightly toasted in oven, kinda like you were going to make bruschetta - will definitely make this again and again!

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NERDLAND

Cooking Level: Expert

Home Town: Marlboro, New Jersey, USA

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Reviewed: Dec. 3, 2006

This recipe got great reviews! The only changes I made (on the advice of other reviewers) was only using 1 tbsp lemon juice, marinated artichokes, 8 oz cream cheese, 8 oz sour cream. I chose to use the reduced fat cream cheese and reduced fat sour cream. I also used the shredded parmesan, romano, & asiago cheese instead of just parmesan, added a small jar of diced pimentos and 1 extra garlic clove. Everyone loved it!, even if it was reduced fat. Thanks for the great recipe.

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GISELLE73

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

Living In: Tampa, Florida, USA

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Reviewed: Dec. 2, 2006

I made this for a Thanksgiving appetizer. I thought it was good, but I used fresh squeezed lemon juice, and the lemon flavor was a little too strong. Next time, I will use 1/2 the required lemon juice. I served with toasted garlic-cheese bread and the flavors went very well together.

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ljk61

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Dec. 1, 2006

This was amazing! I made it for thanksgiving dinner just as the recipe called for and everyone raved about! A couple of people made a point to come up and tell me that it was the best spinach and artichoke dip they had ever had!

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Deviney

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Reviewed: Nov. 29, 2006

I made this for my work Christmas party last year and it was the first thing gone! I made a few changes though, I used mozzerella for the cheese and added an extra clove of garlic.

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cookiesarah

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Reviewed: Nov. 26, 2006

YUMMMM... I've made this twice so far & it was great both times! Perfect dish to prepare ahead of time, then just heat and serve! Highly Recommend!

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knotes

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Reviewed: Nov. 25, 2006

Very tasty! I only changed the cheese, I added a bag of Italian cheese blend into the mixture and parm cheese on top and left out the mayo and doubled the cream cheese. Will totally make again! The alfredo sauce makes it super creamy. Yummy!

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michellemcmanis

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 24, 2006

just made this yesterday and it is wonderful. i used some sharp provolone in it as well.

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merri rosenthal

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Sunrise, Florida, USA

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Reviewed: Nov. 24, 2006

It was great. The only thing I would add is more artichokes!

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worr

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Reviewed: Nov. 22, 2006

This is the best ever!!! It was quick easy and absolutley devine. I doubled the recipe and made it for an appetizer for Thanksgiving, but my family couldnt wait and we ate it all the night before....will use this again FOR SURE

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