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My review
Hot Artichoke Spinach Dip
1
Sherrie D.
"This is a warm delicious dip...but it's very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like."
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Ingredients
45 m servings 82Original recipe yields 16 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
- In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
- Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 478659 Ratings
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Most helpful positive review
5/14/2003
Applause Applause Applause. I made this the first time for a couple who had never come over to eat before. I served it as an appetizer with a crusty italian bread cut in about 3/4 inch slices....
Most helpful critical review
4/26/2008
Missing lots of flavor. I think needs to be made with 8oz of cream cheese instead of the sour cream.
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5/14/2003
Applause Applause Applause. I made this the first time for a couple who had never come over to eat before. I served it as an appetizer with a crusty italian bread cut in about 3/4 inch slices....
12/24/2005
I loved this recipe. I substituted cream cheese for the heavy cream and I think that made it better. I also served it in a bread bowl. Everyone I've made this for LOVED it! :)
10/26/2006
Great dip. I had a craving for spinach artichoke dip and it was satisfied. I will admit, I bartend for a restaurant whos spin dip is really creamy, and this recipe was really nothing like it. Th...
2/17/2005
WOW! Everyone loved this recipe! I've made it 3 times since Christmas! It also gave everyone a "taste" for artichokes, which was something we did not have prior to this! Some changes - I did ...
2/27/2002
I doubled this recipe for a party and used a round chafing dish. I baked it in the oven for 20 minutes and then kept it warm over the sterno. I also modified the recipe a bit: more garlic(!), ...
2/8/2006
This is a fantastic dip, however, I highly recommend making it in a smaller pan - I used a square corningware casserole, and it came out perfectly. I did not have any romano cheese, so I increa...
8/26/2002
Very tasty and loved by all of my company, including the kids. My only change was that I used two cans of artichokes, one of which was in a marinade and I topped this dish with parm and a sprink...
1/5/2003
The first time I tasted this dip was at a friend's dinner party. We all polished it off within 10 minutes! She gave me the recipe, and I made it the next week for my very picky boyfriend. He ...
12/14/2003
Excellent dip!! Double the recipe and make enough for a couple of small casserole dishes, refridgerate and then when having a party you are ready to replenish!