Reviewed: Jan. 23, 2006

I have been making this for a few years. This is so good and simple to make. To keep it warm, use a small size crock pot!

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Jan. 23, 2006

This dip was great! The only changes I made were I used shredded Mexican Blend cheese, only 5oz of evaporated milk and I substituted a can of black beans for the olives. And while it didn't look like a very pretty dish, everyone loved it!

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jmbubble

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Reviewed: Jan. 23, 2006

This was easy and delicious!

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HAROONMF

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Reviewed: Jan. 19, 2006

Make sure to use QUALITY salsa with this; I made the mistake of using a generic, low-end salsa and it took away from an otherwise tasty snack. Very rich.

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Sarah O

Cooking Level: Intermediate

Home Town: Clarendon Hills, Illinois, USA

Living In: Morton, Illinois, USA

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Reviewed: Jan. 16, 2006

What a nice change! This recipe makes a ton, perfect for big get togethers. My co-workers ate it up in no time. Thanks!

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LMAREK50

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Jan. 16, 2006

My favorite spinach dip ever! Like another reader, I threw it in a crock pot. Rather than low for 4 hours, I did it in high for a little over 2 hours. It was perfect!

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BRITTLUCK

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 8, 2006

This is awesome!!! What a nice change from the old tried and true spinach dip! I would suggest making sure your cream cheese is diced small so it melts better and you need a bit more than just 15 minutes but all in all...very good!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Dec. 31, 2005

This was wonderful. Everyone asked for the recipe. I omitted the black olives and red wine vinegar. It's a keeper!

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HTSMRBRZ

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Reviewed: Dec. 31, 2005

I threw everything into a crockpot and changed the recipe a bit. I chose a salsa that had corn and beans in it, put the spinach in frozen, no red vinegar, 1/2c. cond. milk, and a whole can of olives, sliced. 3 hours on high - Walla! EASY and YUMMY

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LULUNA

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Reviewed: Dec. 17, 2005

really good!! Could use a little more kick to it. I also used Rotel brand can tomatoes and chiles not salsa I thought the salsa would make it too thin.

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Afizer02

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Reviewed: Nov. 28, 2005

Excellent!!!

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mmt2528

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Reviewed: Nov. 11, 2005

personaly, i loved this dip. i have no idea why hardly anyone touched it at my party. maybe it was the pinkish color?

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niki-know-it-all

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Reviewed: Nov. 10, 2005

Nice dip with tortilla chips. I like it even cold. (would't reheat spinach) I didn't add the milk and used spicy salsa. Will make it again this way.

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Nov. 10, 2005

delicious! i've made this several times and everytime it disappeared. occasionally i'll add a can of drained and rinsed black beans but that's the only change i've ever made.

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PIXIEGIRL9

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Reviewed: Nov. 3, 2005

Made this for a football party and everyone loved it.

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SOONERSUNSHINE

Cooking Level: Intermediate

Home Town: Sand Springs, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 6, 2005

Dip is good but could use an extra bit of kick... maybe some additional spices, its a little bland with only salt & pepper. But overall it wasn't bad at all! :)

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DIANASUE

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Reviewed: Oct. 1, 2005

I think this dip is OK. But everyone else seemed to love it.

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CHRYSTEEN

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 27, 2005

This is a really good recipe... got rave reviews. Only changes I made: used mixture of monterey jack and cheddar; added cumin, chili powder, red pepper flakes, and oregano; and used only 3/4 cup of evaporated milk. I think more milk than that would've made the dip too soupy. Anyway, I'll definitely make this again.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 20, 2005

I made this with HOT salsa and Pepper Jack cheese and served with tortilla chips. I thought it was a little too spicy but everyone said they loved it, and it all got eaten - even among many other appetizers brought to the party. Next time I will just use regular Jack cheese. Also, I left out the evaporated milk but the dip seemed to stiffen up too much as it cooled, so next time I will add some (but probably not a whole cup).

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