Reviewed: May 14, 2003

Applause Applause Applause. I made this the first time for a couple who had never come over to eat before. I served it as an appetizer with a crusty italian bread cut in about 3/4 inch slices. I doubled the recipe and we ate the whole thing it is that good. My guests were stunned and are still talking about what a "great cook I am". The reaction was outstanding and the dip is perfect. I just added diced roma tomatoes and fresh chopped basil to the top just before serving. Be sure to let the top get nice and brown. If not it won't be hot all the way through. We make this dish all the time now. It reheats great. Nice presentation and excellent texture. I would serve this to anybody at any occasion. Thank you for the great recipe.

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308 users found this review helpful

Reviewer:

ALICATS

Reviewed: Dec. 24, 2005

I loved this recipe. I substituted cream cheese for the heavy cream and I think that made it better. I also served it in a bread bowl. Everyone I've made this for LOVED it! :)

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300 users found this review helpful

Reviewer:

Kim

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Solana Beach, California, USA

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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189 users found this review helpful

Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Feb. 17, 2005

WOW! Everyone loved this recipe! I've made it 3 times since Christmas! It also gave everyone a "taste" for artichokes, which was something we did not have prior to this! Some changes - I did not layer anything - mixed it all together and popped it in the oven. I did not use the heavy cream and instead added two 8oz bricks of softened cream cheese. I used a combo Romano/Parmesan already grated cheese. I used the jarred minced garlic in olive oil (and I doubled it for our family). It gets just a little crusty on the edges, but everyone inhaled those too. It is even better the next day (so it is safe to make a day ahead, if you can stand the yummy aroma!), and can be popped right back in the oven without losing anything. This is a total keeper at our house - many thanks for sharing! Wish I had some right now...

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144 users found this review helpful

Reviewer:

KittyFanatic

Cooking Level: Expert

Reviewed: Feb. 27, 2002

I doubled this recipe for a party and used a round chafing dish. I baked it in the oven for 20 minutes and then kept it warm over the sterno. I also modified the recipe a bit: more garlic(!), some white pepper, SALT (it needed it), some cream cheese (i had leftover in the fridge) and oddly enough - freshly grated nutmeg. The nutmeg really brought oomph to it. I didn't add a lot, maybe 1/2 teaspoon (remember, I doubled this recipe). It was a hit! All proclaimed it to be better than a restaurants!

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87 users found this review helpful

Reviewer:

SCaldwell

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Feb. 8, 2006

This is a fantastic dip, however, I highly recommend making it in a smaller pan - I used a square corningware casserole, and it came out perfectly. I did not have any romano cheese, so I increased the parmesan. I also increased the garlic to boost the flavor. The main flavor here are the cheeses - if you want more spinach flavor, try "Holiday Hot Spinach Dip" on this site.

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77 users found this review helpful

Reviewer:

Orianna

Cooking Level: Expert

Home Town: Ridgefield, Connecticut, USA

Living In: Sandy Hook, Connecticut, USA

Reviewed: Aug. 26, 2002

Very tasty and loved by all of my company, including the kids. My only change was that I used two cans of artichokes, one of which was in a marinade and I topped this dish with parm and a sprinkling of paprika.

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47 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 14, 2003

Excellent dip!! Double the recipe and make enough for a couple of small casserole dishes, refridgerate and then when having a party you are ready to replenish!

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44 users found this review helpful

Reviewer:

MomOfOne

Reviewed: Jan. 5, 2003

The first time I tasted this dip was at a friend's dinner party. We all polished it off within 10 minutes! She gave me the recipe, and I made it the next week for my very picky boyfriend. He devoured it... Try using asiago cheese along with the romano for a nice sharp flavor. Delicious!

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42 users found this review helpful

Reviewer:

JEN78RN

Cooking Level: Expert

Living In: Frederick, Maryland, USA

Reviewed: Jul. 19, 2006

I found this recipe on 5/22/2001 and I am still making it to this day! I love it and so does every other person that comes in contact with it. The only thing I do different know is use 2 cloves of garlic chopped instead of minced garlic. I love garlic!!!

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35 users found this review helpful