Reviewed: Aug. 14, 2009

Very good. I used sour cream instead of mayo since so many people suggested it. Other than that, I kept the recipe as is. Simple, quick and tasty.

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PINKXG1RL

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Reviewed: Aug. 9, 2009

This was an awesome recipe. I doubled the recipe with these changes. I used 8oz. Pepper Jack shredded cheese instead of doubling the cream cheese. I used more like 1 1/2 cans of arthichoke hearts, but honestly one is still a great amount. This was made for a potluck, and everyone LOVED IT! I even passed out the recipe. Thanks!

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Mel

Cooking Level: Beginning

Home Town: Reno, Nevada, USA

Living In: Valencia, California, USA

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Reviewed: Aug. 8, 2009

I too added sour cream to my version. I also sauted sweet onion, the garlic cloves and baby bella mushrooms in olive oil and mixed the rest of the ingredients into the saute pan and then put it into individual baking pans and covered with Kraft Italian 5 cheese shreded mix. It was spectacular!!

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tonja

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Reviewed: Jul. 29, 2009

Amazing dip, made it at home, altered the recipe for creative innovations. used olive oil mayo, and topped with 1/4 cup of breadcrumb/mozzarella mix. A must for any party or appetizer choice! :]

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secretchef117

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Reviewed: Jul. 28, 2009

This is my go-to recipe for parties and potlucks. Everyone loves it and it always disappears quickly. I have tried many spinach/artichoke recipes and I feel that this is the best. A couple recommendations--make sure you remember to defrost the spinach ahead of time. This makes it easier to drain and work with. I have also tried putting in some fresh chopped spinach, which gives an interesting texture. I also like cooking and serving it in a pyrex pie plate--it makes it just the right depth for scooping! yummy served with frito scoops or torn up pumpernickel bread.

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LRB

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Reviewed: Jul. 27, 2009

Very tasty and not too complicated to prepare. I've been asked to make this several times for parties.

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andy b

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Reviewed: Jul. 24, 2009

This recipe, if you buy pretty good ingredients, will turn out just fine. I used frozen spinach and frozen artichoke hearts. I drained them really well. If you want to add some kick... you could put paprika, chili sauce and some red pepper. I like chopped red pepper and green onions on my hot dips. Overall it's a good recipe to start with.

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LuLuinthekitchen

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: La Plata, Maryland, USA

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Reviewed: Jul. 23, 2009

This was really good. It's easy to make ahead and then put in the oven just before you need it.Dip tasted just like in a restaurant. I will keep this recipe.

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steph

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

This was such a big hit. I made it for my sister and her boyfriend when they came over for dinner. Everyone loved it, including my fiance who started in on it before they came lol. Yummy, have made twice and will continue to make. Great appeitzer or just for a snack!

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vabchchell

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Jul. 21, 2009

I made this for a friends party and it got rave reviews. I did what other readers suggested and switched the mayo with sour cream. This is a keeper for sure!

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Amanda

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Reviewed: Jul. 18, 2009

absolutely the best recipe i have for this dish. i agree with others to mix in the shredded cheese. i used colby jack, as i didn't have any mozzarella, and it was still great! a keeper for sure!!

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cfelts1219

Cooking Level: Expert

Home Town: Bossier City, Louisiana, USA

Living In: Shreveport, Louisiana, USA

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Reviewed: Jul. 13, 2009

this is my favorite recipe that i have cooked so far and everyone always tells me to make this for parties. I use sour cream instead of mayo. I also use 1/3 less fat cream cheese and reduced fat sour cream and it really does not taste different than using full fat condiments. I also up the garlic to about 2-3 cloves since I do not have garlic salt. To replace the garlic salt I use either onion powder or onion salt and it adds amazing flavor to this dish. I add a little bit more cheese -hence the reduced fat cream cheese and sour cream :) I agree with the other reviewers to mix the cheese in the mix but I also reserve a bit just to sprinkle on the top. I love this dip with triscuts annd pita chips!

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jessie.f

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Reviewed: Jul. 9, 2009

This was OK. It was a little dry.

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kbastian

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

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Reviewed: Jul. 7, 2009

Great recipe. I shred my own cheeses but have used the powdery cheese stuff in the green shaker can, was fine. When I make this my family dips and tops everything with it, like baked chicken. A touch of good alfredo sauce makes it extra sinful.

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three-zy

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Reviewed: Jul. 5, 2009

If there were 10 stars, I would give 11! The dip was absolutely amazing. I hadn't ever made a spinach artichoke dip before and I will never make a different one than this one. Everything about it was perfect! I doubled the recipe and used 1/4 cup mayo and a 1/4 cup sour cream, I used fresh chopped spinach instead of frozen, and used a 5 cheese mixture (provolone, mozzarella, romano, asiago, and parmesan). Then for dipping I cut up a sour dough baguette and brushed it with garlic butter and toasted it in the oven. Everyone loved it and most passed on the main course! Thank you for a delicious recipe!

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mistique_rae

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Hamilton, Montana, USA

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Reviewed: Jul. 1, 2009

Great recipe, everytime I make it everyone raves about it. I use shredded cheese and not the powered stuff.

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MADHOUSENMICH

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Jun. 24, 2009

This is a fantstic recipe. The only thing I did differently is I used real artichokes instead of canned. I steamed the artichokes and then scraped some of the meat off the leaves and cut the artichoke heart into chunks. I wasn't sure if it was going to make a difference but it really did! The artichoke itself was so rich and really added to the dip. Yummmm, I will defnitely be making this one again!

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Keena

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Jun. 22, 2009

This recipe deserves 6 stars! I have made this artichoke and spinach dip several times, always to rave reviews. I do not change anything about this recipe when I make it. It's just as good or better than any dip of this type you can get in a restaurant. Beware! You won't be able to stop eating it!

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jaycee

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Reviewed: Jun. 20, 2009

Very good! I changed the recipe a little bit, but not too much. I used low fat versions of everything, like the cream cheese and the mayo. I also used minced garlic instead of a fresh clove, and unfortunately I put a little too much minced garlic in. Otherwise, the dip probably would have been perfect! I also added a little more cheese than the recipe called for, and I added some hot wing sauce "to taste" in the end (I used Texas Pete's sauce, but of course any hot wing sauce will work!), which really gave it an extra zip. :)

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Simoriah

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Casper, Wyoming, USA

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Reviewed: Jun. 19, 2009

This dip was amazing! Everyone loved it. I didn't really like the mozzarella sprinkled on top, it made it really hard to dip that first chip in. I'll probably omit next time, or mix it in. This was perfect though!

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Nicole

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Hot Artichoke and Spinach Dip II

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