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Hot Artichoke and Spinach Dip II

Reviewed: Nov. 23, 2012
First time making a spinach artichoke dip and it was awesome! Brought as an appetizer to Thanksgiving and served with cubes of french bread I tossed in a touch of olive oil & seasonings plus triscuits and tortilla chips. Everyone raved about it, I doubled the recipe, and it still went too fast. I knew that it was a real winner when my roommate's grandmother asked for the recipe! Taking the suggestion of other reviewers, I made a few changes. I used 2 cloves of garlic instead of one, I added 1/3 cup diced onion, a few pinches of Cayenne and used fresh spinach instead of frozen. Also, I used half mayo and half sour cream, using a little more of these than the recipe called for. I sauteed spinach, garlic, and onion in olive oil first, then mixed in with everything else. I thought the mixture was a little too thick and wanted it to turn out really creamy, so before I transferred to the baking dish I stirred in some milk (maybe a 1/3 a cup). This was a huge hit, I will make it again soon. Next time, I will probably increase the spinach a bit and add more whole milk hoping it turns out just a little less thick. Also I will be baking this in the dutch oven, or a bakeable crock pot dish. You definitely want to bake to brown the cheese on top, but I feel you need to keep it hot for serving too. If you are browsing for a great, hearty appetizer this is definitely worth a try!
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