Reviewed: Feb. 4, 2007

this was tasty, but not my favorite of the hot dips I've made. I felt like something was missing.

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Juliema

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 11, 2007

This to me is the best Spinach dip ever!!!! Thanks!

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CALLTAMMY

Cooking Level: Intermediate

Home Town: Eustace, Texas, USA

Living In: Athens, Texas, USA

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Reviewed: Dec. 31, 2006

Very good. Used pepper jack cheese to add some spice and one can of Mexican diced tomoatoes, instead of peeled tomatoes and chiles. Will make this again--a great party dish.

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CV

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Reviewed: Dec. 11, 2006

For this recipe I used fresh jalepeno peppers instead of canned green chilis. I also used half mozzarela cheese along with the jack, and added a clove of fresh garlic! It was great and added a bit of bite to it! Great!

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Janie H

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Reviewed: Oct. 29, 2006

I have made this recipe several times and it has been eaten up every time. I make it according to the recipe, except that I leave out the tomatoes (I'm not a huge tomato lover). Instead, I put in some chopped jalapenos (saute them with the onions) or I use pepperjack cheese or both depending on how spicy I want it to be. I also add garlic to taste.

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KATE9980

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 15, 2006

I am not making it up that i ate the whole thing by myself. it was good. I can not wait to make more to share it with friends.....

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buzzardjrt

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Denton, Texas, USA

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Reviewed: Jun. 4, 2006

I have made this several times and I love it! I do use the Rotel tomatoes with green chiles, otherwise I made it as directed. Thanks for a yummy recipe!

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Dec. 26, 2005

I have made this dip exactly as directed and it's a little bland but still very good. I now skip the can of green chili's but use Rotel and add garlic, chili powder, cumin and a jalepeno if I have one. I have used mont. jack and have used cheddar. I think I like it with cheddar better. I cut the spinach in half and it is plenty. I love this dip, I make it more than any other and it always gets gobbled up!

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JMOR777

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Reviewed: Dec. 26, 2005

Very good although I changed a few things. I did not have regular spinache so I used a box of frozen creamed spinache then reduced the milk to 1/2 cup. Also added some red pepper and cajun seasoning nice and spicy! Very easy to make.

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JULZBROWN

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 8, 2005

I've made this twice, once served hot and once cold, with great reviews both times! I've served it with chips AND bread. The first time I made it, I used fresh spinach - much more time consuming, and I don't think it made a big difference. This time, I substituted the whole peeled tomatoes with a can of diced fire-roasted, and I think that worked well. Next time, I'll try adding garlic! I found that stirring it again after it's been baked mixed everything together better, because the melted cream cheese combines more smoothly.

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TZATZIKI

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Reviewed: Nov. 7, 2005

This was pretty good, but was the only dip of about 5 that people at my party hardly touched.

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Megan

Cooking Level: Intermediate

Home Town: Manning, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 25, 2005

I read some reviews and decided to add a can of diced tomatoes with green chiles instead of plain tomatoes. (I didn't omit the can of green chiles). This was a pretty good dip, the dish was cleaned out at the party I brought it to, and everybody complimented me on it. Thanks! This is getting 4 stars for now, but the next time I make it, I'm going to make a change or two (mainly add some heat and also maybe something to give it a little more creamy texture) and then I think it'll get 5 stars.

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ADIBAX

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Reviewed: May 1, 2005

Made this the first time exactly like the recipe. Decided the tomatoes made it to sweet for a spicy Mexican dip. Here is how I modifified it with RAVE reviews. Took out the can of tomatoes, added instead : 3 cloves garlic, chopped 1 (7 ounce)can diced chilies, 1 (4 ounce) can diced jalapenos (to taste) and pepper jack cheese. YUMMMY!!!!!!

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EASTBAYKAR

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Reviewed: Apr. 4, 2005

I think this dip has real potential. I followed the recipe exactly and thought it was a bit bland. I guess I didn't read other reviews (usually do) or I would have used rotel tomatos for more spice. Either that or salsa, rather than plain tomatoes, would have spiced it up! I liked the consistency as it was written, though. Very easy, mixed it up the night before and baked it right before serving. Thank you for the recipe, Holly, I will try this again!

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KRISTIN

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Reviewed: Feb. 21, 2005

Wonderful!!! I did follow others' suggestions and used 2 cans of rotel tomatoes with green chiles, otherwise followed the recipe exactly. Took it to a party and got rave reviews! Thanks!

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LOIS1426

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2005

This is excellent! My husband does not like the texture of onions, so I used onion powder instead. I also used 3 cloves of garlic minced and sauteed in the oil. This recipe definitely needs the half and half in my opinion.

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LKHAMFF

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Reviewed: Dec. 8, 2004

Great recipe - I make it all the time. I use 1 can of chiles and 1 can of spicy Rotel (drained) instead of tomatoes. I use a full cup of half n half - otherwise the dip is too thick.

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solemn chef

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Reviewed: Dec. 2, 2004

Good, with recommended changes - eliminated half and half, increased tomatoes. Added hot sauce. Sprinkled a little of the cheese on top for the last 15 minutes. Strangely, it tasted better reheated the next day.

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