I made this at Christmas and only made 1 substitution, using 1 tsp. cream sherry in place of the vanilla. It was WONDERFUL. This is super easy and had a very smooth texture. One of my new favorites!

Reviewed On: Feb. 9, 2013

My husband and I made this for dinner. We used rotini noodles and served it with chicken. We used a little less oil and it still coated the noodles and chicken very well. I was concerned that the garlic would be overpowering...it is after all 10 cloves, but by browning it it develops a sweet flavor. The only thing we didn't like is that we wished it was a more cream based sauce instead of plain olive oil. We will defiantly make this again.

Reviewed On: Feb. 9, 2013

I left out the water chestnuts because of personal preference and served in a regular bowl instead of the sourdough. As others suggested, I doubled the spinach to use the whole box...big mistake. It gave it a very stringy texture and the spinach flavor was a little overpowering. The leek soup was a different take on it. Not bad, but my husband and I thought it needed something else to be really good. I'm used to getting lots of compliments when I take a dish to work, but this barely got a mention and for being one of two dips there for the luncheon, I brought a lot home. If I make this again, I'll probably half the mayo, use the recommended amount of spinach and try some other spices (maybe some cayenne pepper and garlic) or add in some parmesean or romano cheese.

Reviewed On: Feb. 9, 2013