Reviewed: Dec. 24, 2008

Not good! Had a weird taste as well as being somewhat bland. My husband loved it though.

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beens

Cooking Level: Intermediate

Living In: Boca Raton, Florida, USA

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Reviewed: Dec. 20, 2008

seriously? This was FANTASTIC!!! I made it for a party and all my friends were asking for the recipe. rich, yummy - tastes like restuarant dip!! will definitely make again

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JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

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Reviewed: Dec. 18, 2008

EXCELLENT! My guests raved, and ate it all up in about 5 minutes! I should have made more! I will definitely make this again! Changes I made were: substituted whipped cream cheese for heavy cream, used marinated artichoke hearts from glass jars for extra flavor, and added 2 teaspoons of freshly chopped garlic instead of the minced garlic. Also, I didn't think using a blender was really necessary and just made for more clean-up later. Just chop the artichoke hearts and spinach before mixing with the cheeses. I also like the way the mozarella gets crispy on top so I topped the whole dish with some of that before popping it in the oven. Makes it look GREAT! I baked mine for 30 minutes.

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Alexa

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

This recipe was verry good! The only thing I'd change is using less artichokes- it was a little to potent for my taste.

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MegCay

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Reviewed: Dec. 4, 2008

This was really good. I modified the recipe because I did not have Romano, Mozzarella, or heavy cream. I substituted Monterey Jack for the cheeses and half & Half for the heavy cream. All my guest raved about it and have requested it for our next get-together!

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Jenifer Ingram

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Reviewed: Dec. 3, 2008

We finished this off in no time! A new favorite. I will be making this over and over again.

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MbSjFulcher

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Reviewed: Dec. 1, 2008

I've made this over a dozen times! Its easy to make and tastes really good. I serve it with tortilla chips. I usually add some additional garlic salt on top of the garlic, salt and pepper. An easy tip if you wanna make it quick: Buy the Italian blend of shredded cheese @ the store and measure it out for each type of cheese in the recipe! This is how I usually make it :)

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JamaicaCrazy

Cooking Level: Intermediate

Living In: Portland, Maine, USA

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Reviewed: Nov. 28, 2008

When I first tasted it, I was very disappointed at how bland it was, so I went back to check the recipe and make sure I didn't forget an ingredient. I hadn't, but to salvage it, I decided to add mayo, salt and pepper. It was delicious! We had eaten half of it before the guests arrived! This is a keeper, but make sure to add the mayo!

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mousie

Cooking Level: Intermediate

Home Town: Arcadia, California, USA

Living In: Tempe, Arizona, USA

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Reviewed: Nov. 24, 2008

I love this recipe. I started making it a few years ago and now my friends ask for me to bring this to all parties!! When I can't find romano cheese I replace it with feta cheese and it gives it a nice flavor

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VAhockiegal

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Reviewed: Nov. 19, 2008

My boyfriend and I just loved this dip. Every time we go out to a restaurant which is most of the time, we always ask for the artichoke spinach dip. And making this dip at home beat most of those restaurants. Great recipe my only comment was I had to leave mine in for more than the recommended time. Yet over all it was wonderful and filling as a snack

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fallenrox

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Reviewed: Nov. 18, 2008

I wanted to like this, but I found that it was just ok. Next time I might use 1/4 of the spinach and no roasted garlic!? (the spinach overpowered the garlic, so I thought it was a waste of time - and I LOVE garlic). Maybe I'll just use more garlic and less spinach... we'll have to see.

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SargeGrl

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Reviewed: Nov. 15, 2008

Finally, a Spinach Artichoke dip that actually tastes like spinach and artichokes, not like most which use a packet of seasoning which overtakes the flavor. This is indulgent and perfect.

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LauraJLS

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 12, 2008

great taste....

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aimeecooks

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Reviewed: Nov. 2, 2008

Was super good! I did add a bit more garlic but besides that, it was great.

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Carina

Cooking Level: Expert

Home Town: Salinas, California, USA

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Reviewed: Oct. 30, 2008

This is good starter recipe. I wasn't crazy about it, but I didn't hate it. There is definitely room for improvment.

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BellesMom

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Oct. 26, 2008

I subbed cream cheese for the cream and I was disappointed. While I thought it would make it more creamy with substance,it made it drier. It really needs the moisture from the cream and a little bit from the artichokes for creaminess.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Sep. 28, 2008

Oh my is this good!! I added in a bit more cream, 1/2 tsp. nutmeg, used a full tsp. of minced garlic, and salt/pepper. Bake in a shallow, round baking dish for 20 minutes. Perfect! Served w/ toasted pita triangles. This is delcious, will make often. :)

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CookinginFL

Cooking Level: Expert

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Reviewed: Sep. 27, 2008

Yummy! This was excellent. I did make a few changes.I didnt use a food processor, I just chopped the artichoke hearts. Instead of the cream I used an 8oz block of cream cheese which I soften in the microwave for about 30 sec on 50%. I doubled the sour cream & garlic. I used a mix of preshredded parmesan, romano & asiago cheeses. After everything was mixed together I added just a little bit of milk. It did lack a little salt so next time I'll add more. I also used a smaller dish, it fit perfect in a 7 x 11. Once it was in the dish I covered the top with another cup of mozzarella, so in all I used 2 cups. This was so creamy & delicious, even my mother was impressed(which isn't easy to do). This is definetly a keeper. Thank you for the wonderful recipe.

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Jessica

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Sep. 26, 2008

Very good, I added a little extra cheese for my taste preferences. The artichoke dip was a hit, the taste is even better a few days in the fridge when the flavors have merried together.

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Busybee

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

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Reviewed: Sep. 24, 2008

Loved this recipe! I followed several other reviewers suggestions and made the following modifications: I used 4 large cloves of garlic - which made a huge impact on flavor since several people commented on the bland flavor. I added an additional 7.5 oz jar of artichoke hearts and chopped them small. I also used double the romano and parmesan cheeses. Fresh parmesan and mozzarella made for a much creamer result although it does make a longer prep time due to the grating. I added 4 oz cream cheese which i melted in the microwave first so it was easier to mix in. Added a splash of fresh lemon juice, fresh ground pepper and sea salt. It was so good I was licking the bowl while the dip was baking! 5 stars with the modifications. Thanks to all those who made the great suggestions to make this dish spectacular! :)

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Courtney

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