352 Reviews of Spinach Artichoke Dip

From: Annalise

On Mar 26, 2004

This was AMAZING! I work at Old Chicago, and one of their most popular appetizers is the Hot Spinach Artichoke Dip. I have to say, this was just as good if not better than the restaurant! I used fat free sour cream, light cream cheese and 2 t. garlic powder, and served it with toasted garlic bread and veggies. Dee-lish!

From: Meadow Camacho

On Feb 12, 2001

This dip was a big hit with my friends! I substituted mushrooms for artichoke hearts and it was absolutely delicous. Great heated up the next day too! YUM...

From: Toby's mom

On Nov 20, 2005

This recipe was great — very easy to make! I made it for a bridal shower, and everyone raved. I used fat free sour cream, fat free mayo, and light cream cheese. Instead of baking it in the oven, I threw it in my slow cooker for a couple hours on low heat. To keep it at a consistency that was not too thick, I added a few splashes of milk as it was cooking. I served it with small tortilla chips. Yummy!

From: sydsmama

On Nov 5, 2002

I was craving artichoke dip and tried this one. It was soooo yummy! I used a preshredded mix of parmesan and mozzarella and used tortilla chips to dip. Very easy and good, thanks for the recipe!

From: WildCook

On Oct 28, 2006

Juli, I just made this recipe and oh my Lord! It is fantastic. However, I did modify it a bit. I thought 2 cups of parmesan sounded like too much. I used 1 cup of parmesan and 1 cup of cubed orange old cheddar cheese to make up for the other cup. I cooked it at 375 for 25 minutes. Everything else stayed as is. Rather than serving with toasted bread or crackers, I cut a bit hole in a pumpernickel bread, used it as a serving bowl, and dipped the remaining pieces in. Thank you for sharing!

From: Crafty Lady 13

On Jul 17, 2007

I made this for my DIL's baby shower. Instead of baking it, I put it in a little two quart crock pot on high for 2 hours and then turned it down to low for 1 - 2 hours. Everyone loved this dish and at least half a dozen people asked me for the recipe. The only think I did differently, was I added about a cup of shredded mozzerella cheese to the mixture before putting it in the crock pot. This recipe is definitely a keeper.

From: Fluter

On May 9, 2004

I served this to friends for the second time last night. It makes a really big batch. Only thing I change is I use fresh steamed spinach. Last time I had a little too much for the conatiner I was going to bake it in, so I put the extra in the freezer. I thawed and baked as if just made, and it was every bit as good as the first time! Thanks Juli, for a great recipe!

From: 16Paws

On Jun 1, 2006

Made this for a memorial day get together...very good! I used bulk parmesaen cheese grated in the food processor and then added all the other ingredients except the artichoke hearts and spinach and let it rip! I chopped the artichoke hearts up into small pieces and also chopped the spinach up smaller. It was so yummy and it went great with assorted crackers. It reheated very well, in fact the flavors intensified upon reheating. Thanks for sharing a great recipe.

From: Shelly #5

On Jan 10, 2007

Yum! I have never had Spinach Artichoke Dip, but it sounded so good, so I tried it and I loved it!! I substituted plain yogurt for the sour cream and it was perfect! I also used garlic powder instead of fresh garlic. Excellent! Thanks!

From: CarlaCCC

On May 14, 2007

FANTABULOUS!! I've received nothing but raves for this dip. It is so simple to make and tastes incredible. I serve it with 'homemade' garlic pita chips that I get at a local, hole in the wall restaurant. Oh so yummy. Additional: I've made this dip numerous additional times since originally reviewing it and it is always a mega hit. Even people that don't like artichokes like this dip. A truly fantastic recipe that is now one of my few 'go to' recipes.