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. 31, 2006

Oh My!! Very good!! I could live off of this stuff.

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sbukowski

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Reviewed: Jul. 26, 2006

I have been making this recipe for years, withought changing a thing, really. It is always a hit at parties. I do use the flavored artichokes that are marinated in italian dressing, and that seems to give it extra oomph...Great baked in a dish, or transfered to small crock pot...

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DAWNRENEE1313

Cooking Level: Expert

Home Town: Pataskala, Ohio, USA

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Reviewed: Jun. 25, 2006

awesome! just don't mix everything in the platter that you are baking in..turns brown and ugly.

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M. Bailey

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Reviewed: Jun. 17, 2006

This is a wonderful dip recipe. The ratio of ingredients are just right and the garlic gives it a nice zing. I'll be making this again!

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Reviewer:

Bonnie

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Reviewed: Jun. 10, 2006

This dip is always gone when I make it! I do change a few things though. You MUST drain and rinse the artichoke hearts,it gets rid of that slightly odd flavor. I also use the whole block of cream cheese. Instead of romano cheese I use about a cup of mozzarella and about half a cup of grated parm. cheese on top. I love garlic so i usually add about a teaspoon of minced garlic. Throw the artichokes, cream cheese and spinach in the blender to make it less lumpy. I serve this with chips or with carrot and celery sticks. Enjoy!

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Reviewer:

Sara

Home Town: West Caldwell, New Jersey, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 7, 2006

I like this dip even more the next day! It really gave the flavors a chance to meld. I also added a little lemon juice and it turned out very good.

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Reviewer:

Bethy

Cooking Level: Expert

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Reviewed: May 13, 2006

I omitted the spinach because I didn't have any on hand. I also threw in 1/2 cup of shredded Mozzerella cheese and baked it for an extra

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Mrs. Griffin

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 1, 2006

The first time I made this, I followed the directions exactly and ended up with little chunks of cream cheese throughout. The second time, I thawed the cream cheese, melted it a bit in the microwave, and then used an electric mixer to combine it with the mayo and sour cream. No chunks this time, and everything blended together much better. Tasted okay, but not quite what I wanted.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Apr. 9, 2006

This is an absolute favorite at get-togethers. I did not change a thing. Perfect!!

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MYSTY1

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Reviewed: Apr. 5, 2006

This was fantastic.

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carissameans

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Reviewed: Apr. 4, 2006

This is a standard when I am asked to bring a dish. I cannot ever leave without giving the recipe out.

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Reviewer:

kchil

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Reviewed: Apr. 2, 2006

This was very good, but had a slightly odd flavour, almost like it had something smoked in it. I did add more cheese as someone suggested, but used all romano, so maybe that was the reason. I made a few other changes too, so next time I'd like to try the recipe exactly as written.

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Reviewer:

Nicola

Cooking Level: Beginning

Home Town: Chilliwack, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 12, 2006

I made this for a potluck, it was gone in no time, and got multiple requests for the recipe. I used an entire block of cream cheese, as some other reviewers did, and I used light sour cream and mayo (in my experience, the more light ingredients you use, the less creamy it is, particularly if you reheat). I also used the jars of marinated artichoke hearts, drained and chopped. Added monterey jack cheese on top and served with blue corn tortilla chips.

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Carrie

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 4, 2006

This recipe was okay... I think the problem was that I expected it to taste like the appetizer from TJI Friday's and it didn't. It lacked something and was too creamy. I think it had too much sour cream and not enough romano or even monterey jack cheese. I followed the recipe exactly as stated and served it right out of the oven. I thought it tasted best hot and when it cooled down it actually didn't taste too good. I served this dip at a party and had a ton of leftovers, so it didn't go over too well with my guests... I'm going to keep on looking for that TJI Friday's look alike!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Winchester, California, USA

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Reviewed: Feb. 20, 2006

I enjoyed this dip very much. Not a huge hit at my party, but overall well liked. I added extra cream cheese as some of the other reveiws suggested. I didn't care for it with the extra cream cheese. Good as is!

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Reviewer:

Tara

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2006

Made this for super bowl party. I thought it was a bit rich, but others at the party raved about it.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 7, 2006

Topped with cheddar cheese. Was very good, but I only gave it four stars because i thought it was a bit too garlicy.

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Reviewer:

jdrain21

Cooking Level: Beginning

Home Town: Danville, Pennsylvania, USA

Living In: Bloomsburg, Pennsylvania, USA

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Reviewed: Feb. 2, 2006

I made this for a holiday party in December. There were leftovers at the end of the night, which is a sure sign it wasn't a complete hit, especially since everything else was gone by the middle of the festivities.

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DAbdallah

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 30, 2006

I made this for my yearly 4th of July party! I didn't find Old Bay Seasoning but added Tony Chachere's Creole seasoning and some garlic and extra crab. It gave it a little kick and was a huge hit at the party!!!

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Reviewer:

sunlessinseattle

Cooking Level: Expert

Home Town: Petropavlovsk-Kamchatsky, Kamchatka Oblast, Russia

Living In: Seattle, Washington, USA

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Reviewed: Jan. 22, 2006

This recipe is SO good! It really does take like a restaurant-version of this dip. The only thing is that the recipe doesn't make much. I actually tripled the recipe to get the right amount. I think the key is in the romano cheese--buy the expensive stuff!

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