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: 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

Cooking Level: Intermediate

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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

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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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: New Prague, Minnesota, USA

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Reviewed: Jan. 21, 2008

I have made this recipe numerous times over the last few years. My husband loves it, and sometimes we eat it as our meal by itself. He thinks it is better than most restaurant versions. I usually put in an entire box of spinach, and whatever grated cheese I have on hand which is generally Parmasean or an Italian mix. I also don't measure out the garlic, just mince an entire clove (or two!). This recipe is definitely a permanent one in my collection.

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 3, 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: Jan. 1, 2008

My family & friends love this dip! I drained the artichoke and marinated them for a couple hours in a little Zesty Italian dressing. I used 1/2 cup grated Parmesan cheese and 1/2 cup mozzarella. I sometimes will add one chopped green onion along with the fresh chopped garlic clove for added flavor.

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Joni

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Reviewed: Dec. 27, 2007

Fantastic! My guests nearly licked the plate!

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Shannon Scherz

Cooking Level: Expert

Home Town: Ramsey, Minnesota, USA

Living In: Hastings, Minnesota, USA

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Reviewed: Dec. 26, 2007

I was making more half way through the party! I went a little heavier on the garlic ( i used 2 cloves of fresh)

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katrina

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Reviewed: Dec. 25, 2007

This wasn't the best dip I've had, but it wasn't too bad. Unless you make a double batch or have the ingredients on hand, its kind of a pain to need such small amounts of the ingredients. Next time I think I'd leave out the spinach or try a new recipe. Edible and tasty, but not great!

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