Reviewed: Feb. 6, 2007

Everyone at the party *loved* this...even the hate-to-eat-green-things-guys. I served it with smallish pieces of pumpernickel bread and carrots. I didn't have any frozen spinach, so I used 5 oz. (instead of 10 oz.) of *fresh* spinach. I actually just threw the spinach mixture in the food processor with everything else for a *very* brief pulse, so that I wouldn't even have to chop up the fresh spinach. This was wonderful. One of my friends from out of town told me that I must make this dish every time we get together.

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heathbar

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 7, 2007

YES! For once, a recipe WITHOUT cream cheese. I hate cream cheese in spinach dips. And this one doesn't taste like vinegar either-no hot sauce or vinegar called for! We LOVED it. I do not understand why someone said they would give it less than one star-they must have done something wrong. My husband said it's the best homemade spinach dip by far. Oh, we left out the artichokes. We don't like them.

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Reviewer:

SNOWCU

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Reviewed: Jan. 1, 2007

I really like this dip and have made it several times, but the straight recipe is a bit too spinachy for me. This time I doubled the artichokes and cheeses and it was perfect! I also use a pre-shredded romano, asiago and parmesan mix in place of the romano and parmesan. Thanks so much for sharing this recipe, it is always a big hit whenever I make it.

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Lorelei

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Newport, Kentucky, USA

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Reviewed: Dec. 31, 2006

If I could I would give this less than one star.

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mamadar

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Reviewed: Dec. 28, 2006

I did not care for this recipe at all. First of all it needed salt, second of all it was dry and thick. Next time I will add 1/2 tsp. of salt, and add a total of 1 cup of sour cream and 1/4 cup more cream or milk to the recipe.

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Brandi A.

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Reviewed: Dec. 27, 2006

After reading the hundreds of reviews I was skeptical that I could pull off this dish without the many tweaks suggested (cream cheese, no heavy cream, etc). I have to say I followed the instructions, with the exception I didn't have any other cheeses other than your typical Kraft Parm/Reg and shredded mozz in my fridge. I used those and added two cloves garlic and it came out DELICIOUS. Can't complain one bit. For those who had a problem with the thickness, I added all the ingredients in my food processor. It kept the mess minimal, and chopped up the spinach even more--making it a bit creamier. Thanks!

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Kate

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Reviewed: Dec. 26, 2006

I bring this to holiday parties and it alwasy goes quick! I like to serve it with crispy bagel chips and veggies.

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halebale

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Dec. 23, 2006

I made this for a group of middle school students and they loved it as well as my family. It makes a rather large batch - good for a big party.

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Vicky

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 18, 2006

Awesome dip, all my friends ask me to make this dip regularly. I skipped the heavy cream once and wasn't as happy with the cream cheese subsitution as others, mine came out really thick delicious but way too thick. I prefer a creamy dip that dosen't break the tortilla chips, so the heavy cream or half and half is the only way to go!

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AmieLynn

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Reviewed: Dec. 13, 2006

This gave me instant popularity at the party tonight! People were fighting over the last bites! I liked it especially because you could really taste the artichokes. It was a good consistency - creamy, cheesy, and a good balance of flavors. The only changes I made were: no heavy cream (didn't drain all the juice from the artichoke can), added about 2 oz cream cheese, added a good 1.5 tsp salt, a little bit of nutmeg, added 1/3 c. mayonnaise, and I increased the garlic to 2 full cloves. Instead of pureeing, I chopped it by hand. I used a 7 x 11 dish and baked it for about 35 mins. Thanks so much for this recipe!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Reviewed: Dec. 5, 2006

OK...Next time I'll add another can of artichokes as I couldn't taste them at all over the spinach. Loved the creaminess of this though. UPDATING TO ADD - I did try this with 2 cans of artichokes, and while it helped balance the spinach out, it still didn't have the tanginess and zip I was hoping for.

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BRANGIE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Dec. 4, 2006

Excellent dip. Loved it. Will serve this to company for sure.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Dec. 3, 2006

I like this one much better then the one with cream cheese in it.

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IDYLLWILDCA

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Reviewed: Dec. 1, 2006

this is the bomb tastes great and freezes very well

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ALEXFUREY

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Reviewed: Dec. 1, 2006

This had a very good flavor, but turned out very dry for me. I added more sour cream to what was left over.

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 23, 2006

I added Asiago cheese and grated fresh parmesan for this dish. I also finely chopped the artichokes and used a little extra spinach, it was amazing! Brought this to a party where another person had brought spinach and artichoke dip as well...mine was scraped clean and hers still had half left by the end of the night!

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Lauren Margol

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Reviewed: Nov. 10, 2006

December 2006. This was simple to prepare and very tasty. Also served with celery and red pepper "sticks" and a dish of salsa.

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Reviewer:

daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 4, 2006

Very Good. Thank you.

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Reviewer:

SBENZ102

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 30, 2006

I use this recipe all the time.. but I but alittle of cream cheese in it like someone else did on here. my family likes it alot.. they always ask when I'm going to make it again.

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lisa

Cooking Level: Expert

Living In: Parma, Ohio, USA

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Reviewed: Oct. 26, 2006

Great dip. I had a craving for spinach artichoke dip and it was satisfied. I will admit, I bartend for a restaurant whos spin dip is really creamy, and this recipe was really nothing like it. This dip was perfect with the garlic parmesan breadsticks I made from this site. In case you are in search of a creamier dip, my restaurant uses chicken stock to make the dip thinner. Just a suggestion.

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