recipe reviews for:

Luscious Spinach Artichoke Dip

“This is a rich, delicious dip that can be served with tortilla chips or slices of toasted French bread. It can be easily substituted with fat-free ingredients for all of you health freaks out there!!! It's an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey jack cheese, chopped red bell peppers, parsley, sliced mushrooms, or bread crumbs.”

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Reviewed: Jul. 7, 2008

I'm very picky about spinach/artichoke dip - this is one of my favorite recipes. Excellent!

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CA Cook

	Cooking Level: Intermediate
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Reviewed: May 20, 2008

WONDERFUL!!!! Everyone at the BBQ raved about this one...not one bite was left!

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wissie


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Reviewed: May 12, 2008

I made it for my Boyfriends family and they were floored. I added extra garlic and a little parmesan cheese to kick the saltiness up a bit. I also used the entire packet of frozen spinach. As a bit of a bonus I tried adding some buttered panko bread crumbs to the top which was pretty but did nothing for the flavor. Nobody believed that this was the first time I made it.

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Punk Rock Gormet


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Reviewed: Apr. 30, 2008

this was pretty good - though I made some modifications. I added more garlic (3 large cloves), more spinach, some lemon extract, dashes of red and black pepper and some monterrey jack (1 cup) and parmesan cheeses (1/4 cup). it was a big hit at my New Year's Eve party...

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Melyssa Evans

	Cooking Level: Intermediate Living In: Missouri City, Texas, USA
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Reviewed: Apr. 21, 2008

Add Garlic

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Nicole


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Reviewed: Apr. 19, 2008

i made a few changes on this recipe and it was a big hit. my boyfriend doesn't like artichokes, so i left them out completely. i added a bit more garlic and parmesan, just b/c of our tastes, and i put them in mini phyllo shells before i baked them. they were gone as quickly as i put them out there! really tasty, and presents very well in the phyllo shells!!

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Nellie Fiorenzi

	Cooking Level: Expert Home Town: Herrin, Illinois, USA Living In: Carbondale, Illinois, USA
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Reviewed: Apr. 16, 2008

Awesome recipe!!! I put a little bit of lemon juice in mine and used monterrey jack instead of the romano-- and more of it!

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k


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Reviewed: Apr. 15, 2008

i loved it, was a great hit with my friends!

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hunsa01


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Reviewed: Apr. 1, 2008

use all fat free and still turns out amazing!

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Liz


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Reviewed: Mar. 25, 2008

Kinda blah. I'll stick with "Spinach and Artichoke Dip Restaurant Style" from this site.

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MY4KIDS


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Reviewed: Mar. 24, 2008

I changed this recipe to make it non-dairy for my family members with milk allergies. I didn't use mayo and instead used more IMO (non-dairy sour cream) and soy cream cheese. I sub. the cheese for soy monterey jack. I also threw everything in the blender to give it a creamy consistency. Then I added a few chunky pieces of artichoke hearts for texture. Everyone LOVED it and even the dairy eaters couldn't tell the difference.

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Bonnie

	Cooking Level: Intermediate Home Town: Eureka, California, USA
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Reviewed: Mar. 12, 2008

I made this dish for some friends... i changed a few things because i was making it for several people ..i just doubled everything ...using 2 blocks of creamcheese ..and alot more garlic i also diced up a red pepper and used half of it in the mixture and the other half as a garnish on top with fresh parm..it was awesome everyone devoured it ..went well with french bread and my sangria i make

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Mrfancypants


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Reviewed: Mar. 11, 2008

So good. I added one block of cream cheese total.

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tashaf


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Reviewed: Mar. 6, 2008

My husband loves different dips. This is on his list of favorites, though. I have had other artichoke dips before that kind of put a bad taste in my mouth. However, this dip is scrumptious!

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Jennifer


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Reviewed: Feb. 10, 2008

I took this to a party last night and it was gone. It's very good and easy to make. Thanks for the recipe!

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bumper


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Reviewed: Feb. 5, 2008

Very easy to make, also very delicious. I will definitely make this again.

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bstevey


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Reviewed: Feb. 4, 2008

I have made this several times and it is SOOOOO good. Everyone always asks for the recipe. A keeper for sure.

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JENISYS07

	Cooking Level: Intermediate Home Town: Plainfield, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: Feb. 3, 2008

This was pretty good. I added a bit extra spinach and substituted shredded parmesan for the romano (couldn't find it at the grocery store).

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Tovah1013


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Reviewed: Jan. 31, 2008

Very good. Not quite restaurant quality but almost. I have a similar one that you put in little baked wonton cups and then bake. Very good.

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Barb


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Reviewed: Jan. 31, 2008

Definitely delicious and very rich! I like to add water chestnuts and chopped onion to mine for a little extra crunch.

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Jaxson13

	Cooking Level: Expert Home Town: Green Bay, Wisconsin, USA Living In: Hudson, Wisconsin, USA
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