Reviewer:

Jeanne

Reviewed: May 2, 2013

I used a 4-cheese Italian blend. Everyone raved about this dip and it was super easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

UMMADAM

Reviewed: May 2, 2013

This was great! I'll never buy a frozen spinach dip again. I did add garlic. And added 1/2 cup sour cream and reduced the mayo to 1/4 cup. Used reg. canned jalapenos. Next time I think I will use the hot ones.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

linda

Reviewed: Apr. 30, 2013

Really easy to make and it was a hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cmcmahon21

Reviewed: Apr. 29, 2013

Excellent! Everyone loved this dip....I used lower fat options in the cream cheese and mayo and it made no difference. I also used a pecorino romano cheese instead of parm and used a homemade pickeled jalalpeno. So very good and really not too spicy although you can def tasted the chilies in this. Great twist. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 22, 2013

Very good. Served at my chili cook-off and it was gobbled up! Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maggie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Apr. 15, 2013

Outstanding spinach and artichoke dip! I think it had to do with the addition of the chopped green chilies and the jalapeño peppers. I took this to card club, and it was a hit. Also took some to school where they gobbled it up. There was some “heat” due to the chilies and I used a fresh jalapeño rather than jarred. You can control the heat by using as little or as many jalapeños as you like. I used 1 small jalapeño and the dip had some zip without making it too hot. My other change was using fresh spinach rather than frozen. I cooked the spinach in the microwave and drained and squeezed until I got the water out of it. This will now be my go-to recipe for spinach artichoke dip.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Apr. 8, 2013

I made this for my daughter's baby shower. I didn't change a thing about the recipe. It was a huge hit. I served it with sliced baguette bread and when we ran out of that we added Bruschetta flavored pita chips to the tray. It was all good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CherylT

Reviewed: Apr. 1, 2013

This makes a huge batch, but is really good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TeresaT

Reviewed: Mar. 19, 2013

The only reason I gave this 4 stars is because its so thick and not easy to dip up with chips. Taste was great though. If I can just find some way to make it more creamy it would be a five star for me. I did substitute 1/4 c. Mayo and 1/4 chip sour cream for the 1/2 cup mayo. Put it in a 9x13 pan covered with foil. You essentially just need to get it warm throughout. Don't cook it too long or else it dries out even more and becomes thicker. Next time I might just put it in a 2 qt. foil covered casserole dish and cook it for 45 minutes. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful