Reviewed: Feb. 6, 2012

I made this as written, however, it was a little on the bland side. Instead of throwing it all our, after having cooked it already, I decided to then add more garlic, chopped canned tomatoes, cherry tomatoes, sliced in half, some salsa, then I added pasta, and cook it like a baked ziti. This helped to spice it up, and even though I added extra calories, I'll now be able to eat it.

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Reviewer:

Betty219

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Cooking Level: Intermediate

Home Town: Sunnyside, New York, USA

Reviewed: Feb. 7, 2011

Amazing... additional cheese would be recommended for guests to come closer to restaurant recipes, but one cup was good for my boyfriend and I.

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Reviewer:

BethDai

Reviewed: Jan. 30, 2011

This one of the better spinach dips I've made. I halved the recipe. I did add seasoned salt, pepper, onion powder, hot sauce and a green onion to give it more flavour. Also a bit of grated extra old cheddar. I think the Parmesan should be halved and some other cheese be used as well to give the dip that signature cheesy, slightly stringy look and taste. It was still good though, and would make it again. You don't taste the tofu, and definitely don't miss the cream cheese! EDIT: I changed it up a bit, and made the whole recipe this time. I used more soft tofu (16oz. pack plus about half another pack), cut the Parmesan down to half a cup, added half a cup mixed mild & regular cheddar (orange & white), one cup of mozzarella, 4-5 cloves of garlic, a teaspoon or two each of seasoned salt, onion powder & horseradish powder and half teaspoon of black pepper. Made it as described in the recipe. I'm thinking I'll add some water chestnuts next time for crunch factor.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 19, 2011

This was so delicious! I can't wait to make it again. I forgot to thaw the frozen spinach ahead of time so I just poured it all in a strainer and ran hot water over it till it was thawed. Then I just "squeezed" the water out of the spinach by pressing it against the bottom and sides of the strainer. It worked wonderfully. The canned artichoke hearts I bought were "quartered" and the pieces were just the right size for this recipe. I love this dip and everyone else loved it too - and had no idea it involved tofu! This is so delicious, I'm going to make it again very soon.

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Reviewer:

Cait

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jul. 25, 2010

This recipe is mine and my daughters favorite dip! I made it on a whim and boy am I glad I did! I've made it dozens of times now. I've modified it myself a bit. I add a medium yellow onion, chopped finely and sometimes red pepper if it's in the house. They give it a little crunch and extra flavor. Also instead of mayo (not a big fan of it), I use low fat sour cream instead and its still creamy and delicious! we like it with corn chips or pumpernickel bread! always make sure that you really squeeze all the water out of the spinach and tofu otherwise it gets very watery after you bake it. awesome recipe, thank you! :)

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Reviewer:

Amore

Cooking Level: Expert

Home Town: Franklin Square, New York, USA

Reviewed: Mar. 21, 2010

Grace and I like. Filling, low -fat, high protein.

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Reviewer:

Belinda

Reviewed: Jun. 22, 2009

Excellent recipe! Freezes and reheats well. Tastes exactly like the original dish, with less fat and calories. Will make again and again, great to have on hand for surprise guests...just take out of the freezer and heat in the microwave.

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Reviewer:

Sweet Tooth

Cooking Level: Expert

Reviewed: Jan. 11, 2009

Very acceptable makeover and when eaten with tortilla chips, it's hard to tell a difference from the original recipe. However, hubby and I agreed that it needs something to compensate for the lack of fat - maybe a little lemon juice and/or salt. When we tasted the dip on its own, it was just a tad flat. Just to make it visually more appealing, I will blend the tofu to make a creamier consistency. Otherwise, it was a very good dip and one that I would make again.

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Reviewer:

Kim

Cooking Level: Expert

Reviewed: Jan. 23, 2008

This was a hit with all ages, but I didn't mention the tofu until it was almost all devoured. I also cut back on the parmesan cheese and there was still plenty of flavor.

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