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This is excellent! So much be better than the recipes that use the frozen spinach. I doubled the recipe and didn't quite double the spinach. I tore up some of the leaves and left others whole and honestly don't know if it made a difference. I also added some half and half at the beginning to help speed up the melting of the cheeses, most especially the cream cheese. And I think using the marinated artichokes (I used three small jars) made a tremendous difference to the flavor. It turned out amazing! Honestly, you will fall in love with this recipe!

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michele.dreitzler January 02, 2015

Very good and super easy. I made this for an office potluck and had to do it last minute at the office and it turned out great. I did make 2 very small changes. First, I subbed a blend of mozzarella, smoked provolone and Parmesan for the mozzarella and Parmesan just for convenience. I also stirred in a couple of teaspoons of hot sauce at the end, not for heat but for some acid/ flavor contrast. This was definitely a keeper!

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cyprissa March 08, 2013

Very delicious. I cut back on the spinach, only put in about 10 ounces and chopped up the leaves before mixing into the dip. Thanks Erin K. Brown for a fabulous dip. Made for Fall 2011 PAC.

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KimmieCat October 16, 2011

Wonderful! Made it for my company pot-luck. About 40 people and still had some left over for the holiday weekend! Left out the onion and added a bit or oregano, would certainly make again!

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Chef J.Webby July 07, 2009

This got rave reviews at our last football party! GREAT!

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Nikki S October 11, 2008
Crock Pot Spinach Artichoke Dip