Reviewed: Apr. 25, 2007

This was just OK for the work involved if you choose to use fresh veggies.

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mamabug

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Reviewed: Apr. 9, 2007

very good! Would make a again. Thanks!

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TURBO01

Living In: Happy Valley, Oregon, USA

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Reviewed: Jan. 29, 2007

I decided to leave off the spinach, (not a family favorite), and mozz cheese. It's important to drain the artichoke hearts very well, otherwise It can result in a very oily dip. I fried the jalepenos, (we used 3-4), sprinkled cajun pepper on them and then put into processor. I also saved time and ran the hearts through the food processor as well. We fry our own tortilla chips w/ corn tortillas, which hands down will beat any store bought anyday. Besides, my husband and I enjoy sharing the kitchen time together. Always a hit in the small crock when I take it places, or at home.

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Dea

Cooking Level: Expert

Living In: Washougal, Washington, USA

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Reviewed: Jan. 9, 2007

This recipe is great! We tried it with tortilla chips, and couldn't stop eating it!

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JEANNIE10007

Cooking Level: Expert

Living In: Wauchula, Florida, USA

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Reviewed: Jan. 2, 2007

This dip was excellent - even better the next day! My only complaint is that this dip is NOT spicy at all. Consider using more peppers and/or hot sauce.

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cadamczyk123

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Reviewed: Dec. 31, 2006

We liked it. It's not the best artichoke and spinach dip we've tried,but it is one of the better ones. My only complaint is I would've liked more "zing!" to come through from the jalepeno. The taste isn't worth the lack of heat.

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Melon

Cooking Level: Professional

Living In: Odessa, Texas, USA

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Reviewed: Dec. 25, 2006

I've made this three times and I think I've finally got it perfected. I used 4 jalapenos chopped coarsely. To cut back on fat, I used 1/2 cup mayo and 1/2 cup light chive/onion cream cheese (instead of 1 full cup mayo.) I used 1/2 bag of fresh spinach leaves. I also used salt, pepper and a sprinkling of crushed red pepper flakes. I then spread it in the baking dish and sprinkled with parmesan that would brown nicely. Spicy, hot and good!

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WashingtonHuskiesFan

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 13, 2006

This is the best dip in the world and easy to make. Everyone is always asking for the recipe.

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maxine sanchez

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Reviewed: Nov. 24, 2006

It was a huge hit at our dinner party! Very tastey.

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Ellie

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Reviewed: Oct. 27, 2006

This recipe is so amazingly good. Holy cow! You could serve this in a restaurant! You don't really need the onions.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 15, 2006

This is a hit! It's a nice change from the "usual" artichoke dip because of the zing. Thanks!

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KRISTIN9709

Cooking Level: Expert

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Reviewed: Oct. 10, 2006

The is the BEXT artichoke and Spinach Dip recipe I have ever had and I've been looking for quite a while. I used frozen chopped spinach (thawed and drained) instead of the fresh and it turned out wonderful. It makes a big enough pan to bring to a potluck. Thanks for this one, I'll be making it again and again!

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I_Dabble

Cooking Level: Intermediate

Home Town: Mcgregor, Ontario, Canada

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Reviewed: Sep. 9, 2006

I took this recipe to a familiy get-together and got rave reviews. It was excellent! I will be making this over and over again.

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aryel168

Cooking Level: Expert

Living In: La Crosse, Wisconsin, USA

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Reviewed: Jul. 20, 2006

I would recommend not using marinated artichokes for this recipe like I did.. It made the dip quite vinegary in my opinion... otherwise this is delicious! My friends all liked it.. I double the recipe, and had leftovers for a few days.. great with pita chips.. yum!!! Also..I think next time, I will use cream cheese instead of mayo to make it a bit cheesier.

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NATEYSMOM

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Reviewed: Jun. 30, 2006

Fabulous recipe! I especially like the addition of the jalapeno peppers to set this apart from the rest. I have made this dip twice, and each time, it was the first item to disappear. There are no leftovers with this dish!

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2 users found this review helpful