Reviewed: May 1, 2004

I'd rate this a 10 if there was the option!

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LITTLEONE250

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Feb. 7, 2004

Wow! Was this fabulous! At the party we pretty much stood around this bowl and ate! And I had made a double batch! Great with a hearty crostini or with Triscuits - it's quite haevy to dip. Next time, though, I will put it on a warming tray to keep it more melted. (Naturally, the cheese hardens as it cools).

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MAME1616

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Reviewed: Jan. 19, 2004

I pre-made this a night before, I intended to add some seasonings but forgot. After I baked it I tried it and decided to add a little garlic and onion seasonings. Much better with than without. Very yummy.

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Jan. 10, 2004

It was very good...next time I'll add a little garlic. It just seemed like it was missing a little something.

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SIMMOK

Cooking Level: Intermediate

Home Town: Biddeford, Maine, USA

Living In: Saco, Maine, USA

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Reviewed: Dec. 31, 2003

This was a big hit at my party. And it was so easy to make. I will definitely make it again. Thanks for the recipe!

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chickieboo

Cooking Level: Expert

Home Town: Boonton, New Jersey, USA

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Reviewed: Dec. 29, 2003

I didn't particularly like this and I couldn't figure out why. However, everyone else raved about it. It took longer than 15 mins to cook but I then kept it hot in my fondue pot, which worked well.

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Dec. 19, 2003

This has to be the best artichoke appetizer EVER! YUM! YUM!

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ATORMEY

Cooking Level: Intermediate

Home Town: Dermott, Arkansas, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Dec. 14, 2003

Excellent and so easy! It was a big hit at my company party.

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RACEGIRL1

Cooking Level: Expert

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Reviewed: Nov. 23, 2003

I make this recipe all the time - I'm always asked for the recipe at parites. It's super easy too! My only suggestion is to add a couple cloves of chopped garlic. YUM.

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KAMMERS1

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Reviewed: Oct. 5, 2003

I always make this dip for parties and get-togethers that's how much we love it! If you love garlic as much as I do, add 4 minced cloves of garlic.

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FOODFANATIC77

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Reviewed: Sep. 10, 2003

Easy and delicious! A Keeper!

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DECAR48

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Reviewed: Sep. 9, 2003

Excellent! I had never made a artichoke dip before, but a friend asked me to make one for a party, and it was devoured. I took other people's tips and I went 1/2 cup sour cream and 1/2 cup mayo, and I added a bunch of garlic. I also used marinated, already chopped, artichoke hearts, which actually made throwing this together a breeze. I will definietly use this one again!!

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Carole M

Home Town: Maple Ridge, British Columbia, Canada

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Reviewed: Sep. 3, 2003

Mmmm...Easy and delicious! I used cheddar instead of the Monterey Jack and it turned out great!! Defintely a keeper.

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2003

What a winner! This dip is incredible and addictive. I substituted 1 cup of the Monterey cheese w/ a cup of Pepper Jack and it gives it a wonderful kick! No need to grease the baking dish as the cheese will not stick. This one is a definite keeper. I make it for our family all of the time and will continue for years to come!!

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Soonee

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Reviewed: Jul. 30, 2003

This is THE ONE Spinach Artichoke dip recipe. Be sure to thoroughly drain the spinach, wrap with paper towels then newspaper and press to extract the liquid. Excellent.

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wmat

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Reviewed: Jun. 27, 2003

This recipe was simple, tasty and easy to bring to parties. Everyone loved it. Thanks for sharing this recipe.

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CHRISSEDO

Cooking Level: Intermediate

Living In: Reading, Pennsylvania, USA

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Reviewed: Jun. 6, 2003

This is a very popular dish at parties. Very easy to whip up in 15 minutes, but make sure you serve immediately.

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GL123

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Reviewed: Jun. 4, 2003

I have made this several times now and it is always a hit! I do add one clove of minced garlic and use less cheese. This is also a good recipe if you are eating less carbs.

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TAYTAN

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Reviewed: May 5, 2003

Great recipe. To get the richest flavor, I had 8 strips of fried and crumbled bacon. I found the cheese to be way to much. Using slightly less than 1 cup is what I have settled on. I have never served this and had leftovers. It is incredibly easy and you will get nothing but rave reviews.

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