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: May 26, 2012

I have made this dish for years. I substitute cream cheese for the mayo and it is much richer. I also add dry vegetable soup mix. I have even use broccoli for spinach and cheddar cheese for the italian cheese mix. Delicious!

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teachone03

Reviewed: May 14, 2012

Having the cream cheese, sour cream, and mayo together really made this! I doubled the recipe as others did, so as to use the full spinach package. Turned out to be very good-will use again!

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1 user found this review helpful

Reviewer:

Mustard Cutter

Cooking Level: Beginning

Living In: Notre Dame, Indiana, USA

Reviewed: Apr. 23, 2012

Loved this recipe. May have added a little more Romano and garlic, but absolutely loved it.

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1 user found this review helpful

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ibbz

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Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Apr. 16, 2012

This is yummy. I've made it as is but usually I modified it a little. I put the artichoke hearts in the food processor, a couple of jalepeno slices, and add a couple tsp of garlic in with it. I don't use mayo since I don't like how it tastes. I use an entire 10 oz package of spinach, entire box of fat free cream cheese, 2 heaping TB of light sour cream, fat free mozarella cheese. I make sure to rinse the artichoke hearts and wring out the spinach to get the moisture out. Really important to bake COVERED this is how it stays creamy and doesnt dry out like others have complained about.

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FROGGYCOLOR

Reviewed: Apr. 5, 2012

I doubled this recipe for a group of 15...and it was still not enough dip. Thank you for the great recipe!

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1 user found this review helpful

Reviewer:

Seeshell

Cooking Level: Expert

Living In: Palm Springs, California, USA

Reviewed: Feb. 7, 2012

I have been making this recipe for a few years now and friends always ask for the recipe. The only change I made was using creamed spinach instead of regular. However only certain stores carry it. Also, be sure to drain the spinach & artichoke hearts before using.

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Reviewer:

lisar630

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Reviewed: Feb. 2, 2012

Made this for family Christmas dinner, everyone loved it!

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Reviewer:

AustinTaylor

Home Town: Springfield, Ohio, USA

Living In: Centerville, Ohio, USA

Reviewed: Dec. 30, 2011

This was fast and easy. Bell peppers made it pretty. I added mozz cheese and pumped up the garlic to two cloves. Cut a whole in a bread bowl and it had a beautiful presentation.

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3 users found this review helpful

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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

Reviewed: Dec. 28, 2011

With the modifications suggested, this was awesome. I did end up adding more sour cream because it seemed rather thick...yum!

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4 users found this review helpful

Reviewer:

huntergatherer

Reviewed: Dec. 22, 2011

Delicious and easy with just the right quantity of ingredients. I make this dip but before cooking it, I slather it onto a refrigerated pizza crust, (rectangular), snip a fringe up ech side and then crisscross the ends over the center. Bake at 375 for 30minutes. It comes out looking like a very complicated braided stuffed bread roll, and of course, it's much easier to handle as an appetizer since you just cut a slice and the dip is already inside. Thanks for the great filling recipe!

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3 users found this review helpful