Hot Artichoke and Spinach Dip II

LOVE IT! I used light cream cheese (16oz instead of just 8oz), jarred minced garlic instead of wasting my time mincing it myself and I used more spinach than called for to ensure this was actual spinach dip and not just a cream cheese dip (I posted a picture). I also mixed the mozzarella in with everything else instead of just putting it on the top. I paired this with the "Pita Chips" recipe on this site submitted by Dawn. The two are match made in heaven! I cannot speak highly enough about this recipe. Thanks a bunch!

This is the best Artichoke and Spinach Dip in the world! Once we discovered how great the recipe was, I made it two more times that week! My mother came over and we made double the amount and ate it with water crackers while drinking pina coladas and playing scrabble. We hardly played at all, though. We couldn't stop eating that dip! I think this is a fantastic recipe, but for our tastes I added a tsp. of cayenne pepper and a little more garlic. Wonderful dip!

I love artichokes and cheese, but hate spinach. I have to admit, I could not stop eating this dip. I made it for a New Year's party and thank goodness I doubled the recipe. I served it with parmesan-garlic toast rounds and Triscut crackers. It was a H-I-T. A bit on the expensive side, but well worth it when the compliments start pouring in. One hint: Mix most of the mozarella into the dip, and sprinkle just enough on the top to brown and present nicely. This makes the taste great, and when it cools you have no hard layer to fight with to get to the dip.

I fixed this as an appetizer for our Labor Day cookout and it was amazingly good. One of my teenagers, that hasn't eaten anything green in years, was actually eating the bread bowl when the dip was finished. I did take other reviewers advice and made a few changes: substitute sour cream for mayo, increase garlic to 3 cloves, mix mozzarella in before baking, and serve in a bread bowl. Everyone just raved about this dip and it disappeared quicK!

Wow. Made this for my mother in law who loves this stuff. She went for a second helping and that is unusual for her. This is by far the best recipe I have found for this. The only change I made was to use fresh mozzarella instead of shredded...melts creamier. Thank you for the post.

Omigod this is FANTASTIC! I've made it over 5 times, and every single time the serving bowl is wiped clean! You'll need about 3 baguettes per recipe, sliced about 1" thick, if that's how you want to serve it. I also normally make double batches since the package of frozen spinach at the store is enough for 2 recipes (I hate to waste it), and always add a little more of the cheese, spices, & garlic. Also, if you use the artichoke hearts from Costco, they have an irresistable flavor and are marinated in olive oil & herbs (which helps enhance the flavor of the dip)--plus, you can steal pieces and still have enough in the jar for your recipe! Just FYI, a double batch fits perfectly in a 9x9 pyrex dish, so you can just bake it, throw the plastic lid on & it's easy to transport to your next party!

this was soooooo good! i will not order artichoke & spinach dip in a restaurant when i can make this at home. i followed the recipe except that i didn't have garlic salt---just garlic powder---and it turned out well. i also added more mozarella---i like it extra cheesy. great recipe...will definitely make this again :)

This is always requested at my dinner parties...ever since the first time I made it a few years ago. It goes very quickly!!! Perfect recipe!! Better than any restaurant's dip that I've ever had.

Awesome awesome awesome!! Made this for my sister's bachlorette party and got great reviews!! I actually flipped things around, and mixed the mozzerella in with the recipe, then sprinkled a little more parmesan on top for a little crunch. Came out great, served it with sliced sourdough baguette and bagel chips. Will totally make again!!

I know.. I know.. everyone complains when we modify recipes, but this one definitely deserved something more - but not much. I put a large clove of garlic, and drained artichokes in a food processor and pulsed a few times to break up. Then I added the drained spinach. I removed the mix from the processor and set aside in a bowl and added the cream cheese, parmigianna reggiano and about 1/2 cup of the mozzerella. I gave that a nice couple of pulses to mix and then threw the artichoke mix back in - this time with a short squeeze of a half lemon and some salt and pepper. I left out the basil thinking it seemed odd to be in there. I topped the dish with 1/2 cup finely shredded mozzerella and baked for 25 minutes at 375. It was absolute heaven.. total perfection. My guys and family ate it like there was no tomorrow. This recipe is definitely the best I've ever had. Thank you for sharing!!

This dip is AWESOME. I've made it a few times now, and it always gets rave reviews. It's creamy and flavorful and just really delicious. I only make a few changes - I, like a bunch of other people have said, use sour cream instead of mayo, and I use twice the amount of spinach and of garlic. I also stir mozzerella cheese right into the dip before baking, as well as sprinking it on top. I've served it with pita chips and with crackers, but I think it's best with tortilla chips. Thank you Tiffany for the great recipe! This is one of my favorite things to make for parties.

I took this to a Christmas party and it was a hit! It was super easy to make and really delicious. I took the advice of other reviewers and used whipped cream cheese, subbed sour cream for the mayo, & i just used bagged Italian shredded chese rather than buying the three different cheeses. I also added an extra clove of garlic and omitted the garlic salt, and just used regular Kosher salt instead. I will make this again and again!

AWESOME. whoever said to use sour cream instead of mayo that was a good call, def use sour cream instead. I doubled the recipe, left out basil, and used whole box of spinach & extra parm/mozz/garlic. It filled a 9x9 pan, and tastes just like dip from a restaurant. Def going to make this again

First time making a spinach artichoke dip and it was awesome! Brought as an appetizer to Thanksgiving and served with cubes of french bread I tossed in a touch of olive oil & seasonings plus triscuits and tortilla chips. Everyone raved about it, I doubled the recipe, and it still went too fast. I knew that it was a real winner when my roommate's grandmother asked for the recipe! Taking the suggestion of other reviewers, I made a few changes. I used 2 cloves of garlic instead of one, I added 1/3 cup diced onion, a few pinches of Cayenne and used fresh spinach instead of frozen. Also, I used half mayo and half sour cream, using a little more of these than the recipe called for. I sauteed spinach, garlic, and onion in olive oil first, then mixed in with everything else. I thought the mixture was a little too thick and wanted it to turn out really creamy, so before I transferred to the baking dish I stirred in some milk (maybe a 1/3 a cup). This was a huge hit, I will make it again soon. Next time, I will probably increase the spinach a bit and add more whole milk hoping it turns out just a little less thick. Also I will be baking this in the dutch oven, or a bakeable crock pot dish. You definitely want to bake to brown the cheese on top, but I feel you need to keep it hot for serving too. If you are browsing for a great, hearty appetizer this is definitely worth a try!

I made this dish not even knowing what an artichoke was!!! Took it to a get together with friends tonight and it went over great (I think my hubby ate the most!). Made a few alterations as follows: used 1/4 cup sour cream and a 1/4 mayo. Found an Italian blend of shredded cheeses at Safeway (Lucerne brand) which included mozza, parmesan, provolone and fontina and just used 3/4 cups of this and mixed/stirred it into the rest. Baked it for about 1/2 when it started to bubble, took it out an sprinkled some more of the cheese blend on top and broiled for about 6/7 minutes until it got lightly browned. Will definitely be making again. Thanks so much!!!

This was fabulous! I too went with the sour cream route. And now I'm going to make it again! Does anyone know if this recipe could be baked (as stated) and then put in a crock pot to keep it warm? I need some way to keep it warm for hours! I have a fondue pot too, if that would work better.

my boyfriend loves spinach artichoke dip and he wasn't too impressed with this. sorry!

Terrific as is, but add 1/2 c. of sour cream, up the mozzarella to 1/2 c. (mixed in, not on top) and sub a full package of frozen spincah: TO DIE FOR! (Don't leave out the mayo - it really enhances the creaminess!)

GREAT recipe!!! Although I left out the garlic salt (because artichoke hearts usually come in brine) and also used fresh spinach. I wilted about 90g (because some juice comes out), then chopped and threw that in. PERFECT!!! Definitely a staple for my dip recipes. Thanks :)

I made this and it was really quite good. I added a tiny bit less mayo and used fontina cheese instead the mozzarella because I love the flavor and it's so creamy and melts so well. I also added some chopped green chilies and squeezed half a lemon into the mixture. I blended all of the cheese into the dip because I was worried about a crust forming on the top. One more minor change- I stirred in a bit of sour cream because it seemed a bit thick. Thank you, we enjoyed it.

Absolutely the most amazing, phenomenal spinach-artichoke dip on planet earth. I'm getting ready to make it for the Super Bowl because EVERY party we go to this is the #1 request. Like others we use sour cream instead of mayo. When you make the dip, before baking, it is pretty thick. But as it bakes all the cheeses just melt together and you are left with a creamy concoction of gooey goodness. I plan on posting this recipe to my blog to spread the love! I urge you to try this recipe. You will NOT regret it.

Cut the recipe in half for 6 servings only change would be to add more garlic and try sour cream in place of mayo..:O)Placed in a mini crockpot to heat/serve..

Definately the best A&S dip! I was asked for the recipe by most of the girls I had over for my most recent party. I added a dash of tobasco and used only parm and mozzarella cheeses.

This was a big hit at a potluck. The only change I made was to use fresh baby spinach, blanched for 30 seconds, instead of frozen spinach. I will definitely keep this dish in my arsenal of things to serve at parties!

this is not the best ive ever made, this is the best ive ever HAD! don't even think twice about switching out the mayo for sour creme, it makes it a million times better. this is one of my new favorite recipes ever. my mouth is watering just thinking about it! don't forget the buttery toasted thick-sliced bread (add in oven 5-10 minutes before dip is finished depending on your oven..add a little parsely on top for extra flavor and look).

This recipe rivals most restaurants--great for parties! I like to serve it with toast points, more so than chips. :) My adjustments are as follows: I usually just buy the italian mix shredded cheese (to top it as well), 1/3 fat cream cheese, light mayo, 1 whole package of green giant froz spinach(easy to thaw), a little more garlic.

This dip is so friggin good :) We had a pot luck last nite with WAYYYY too much food so as we were sending food home with people they were fighting over who got to take the last of the dip home! I put the dip together in the morning and just kept it in the fridge. About a half hr before I assumed people would show up, I popped it in the oven . But, as always, most were late so I just kept it in the oven with the oven turned off and once people began to arrive i just turned on the broiler for about 5-10 mins. Perfect!!! Definately keeping this recipe! Oh, and the only thing I changed was using 1/2 c of parmesean instead of 1/4 c of parm and 1/4 c of romano.

Fabulous recipe without any changes (five stars worth!), and even better once you start tailoring it to your own tastes. I rarely measure the cheese so don't be worried if you have to fudge it a bit, and have substituted havarti for the romano twice now. It gives it a creamier consistency and a more mellow flavor. I usually double the artichokes and have added variation such as roasted red peppers, bacon, sauteed garlic and onions, 1/2 sour cream 1/2 mayo, canned crab meat, salad shrimp, clams, olives, scallions on top...mmm. My favorite chip to serve with it are the Simply Naked Pita Chips from costco.

I made this recipes slightly differently than called for and it was delicious. Instead of mayo, I used sour cream. I also added a pinch of red pepper flakes and the juice of half a lemon. Very good recipe, will be making again.

Something is off with this dip! Too "dry"...more like a cracker spread and tasted more like hot cream cheese. There must be an ingredient missing from the original recipe. I'm moving onto the next...this wasn't even close!

This was fabulous!! I am actually dieting right now and I was looking for some healthier options for appetizers. I made this recipe with reduced fat cream cheese and instead of the mayo I used Fat Free Sour cream. I omitted the layer of mozzarella cheese on the top and just stirred in about 1/8 of a cup of it. I also decreased the rest of the cheese by a little bit and increased the spinach a little bit. I made sure that I drained the spinach REALLY well, I think that if you didn't the dip wouldn't have as creamy of a texture. I also added an extra clove of garlic. I served this with a chunks of french bread, crackers, and pretzels and it was wonderful!! I had several people tell me this was the best spinach artichoke dip they have ever had, everyone asked me for the recipe, and no one could believe that it was low-fat and low-calorie. This is definitely going to become a regular when I entertain.

I made this for a dinner party tonight, and everyone absolutely loved it! The only things I did differently were that I stirred in the mozzarella cheese rather than top the dip with it and I used a little less artichokes than what the recipe calls for, as a whole can seemed to be a bit too much. I also added a little more garlic than what the recipe calls for (and I'm glad I did). The dip was a little too thick (but still very good), so the next time I make it, I might add a little more mayonnaise or a splash of milk (?). Also - I found that the romano cheese really added great flavor. I think it may have been a bit bland without it. I also used whipped cream cheese, which made the mixture much easier to stir. I will most definitely make this again!

Huge hit at all parties! Fave of my daughter. I usually keep it warm in a small crock pot.

I've been making this recipe for about 2 years now (since I found it)! It's amazing exactly as written. The one thing that I was unsure of when I first started making it was the kind of artichokes. This is the key to this recipe! I have tried it with the artichokes in the plain water and the artichokes flavored in the oil with seasoning. It's amazing with the flavored artichokes and not so with them in just water. I'm making it again in a few days and I always get rave reviews! Enjoy!!

This recipe is 4 stars with a couple of changes. sour cream instead of mayo, whipped cream cheese, onion and garlic powder, a bit of hot sauce, and mix the mozz in the dip. 6 people and it was gone in a half an hour. room temp by the end but still tasty.

I love this dip. I've been making this dip for over 10 years. Did someone copy it from Taste of Home? It's the exact recipe, word 4 word, from Taste of Home.

This is a terrific dip. I did tweak mine a bit for personal preference. We loved it.

I love this recipe!!! I have taken it to work and to holiday family parties. This is always requested over and over! The only thing I do, adding to it, is instead of just adding Parmesan and Romano separately I buy the cheese blend of Parmesan, Romano, and Asagio mixed blend. It makes it easier and the Asagio cheese gives it a smoky flavor. I do add one extra clove of garlic and use garlic powder instead. I also use fresh basil instead of dried. Lastly, I let this mixture sit in the fridge overnight! This is key to really lock in all of the flavor. It is soooo good!

this dip is crazy good!! i made it once with the spinach added and once without- it was equally good both ways!

excellent!! blend cheese into mixture. chop artichoke well

Great recipe. I used low fat cheeses and it still turned out well. I also took other people's suggestions and did this: added two green onions, a dash of Tobasco, 1/2 lemon juice, and used 3 cloves of garlic, mixed the mozerella into the dip and sprinkled the top with a little more mozerella and parmesan. Did not use romano cheese. I'd definitely make it again. I rate the recipe as is with 4 stars but if you modify it to your own taste (like I did), it's a 5.

Followed directions exactly. So delicious!!! Want to just eat it with a spoon. The cracker just gets in the way.

I have been making my own stock version of hot spinach and artichoke dip over the last ten years and decided to try something new! I am so glad I did! This was fantastic! I think it's the blend of different cheeses that makes it so tasty. I cheated, I used the "Italian Cheese" which is a blend of 6 cheeses, Asiago, Parmesan, Romano, Fontina, low moisture Mozzarella and Provalone. It made it so much easier to make and added the different shades of flavors to the dip. I also mixed in the regular Mozzarella and on a whim, added a little extra to the top for appearance. I added an extra clove of garlic because I am all about garlic. I was a little leary of the basil but it added a nice flavor to it! Throw out your usual recipe for today and try this one, you will not be sorry!

Love this recipe! Make as stated but do add a little more garlic and sometimes if I do not have Romano just use an Italian Cheese Blend instead. This is quick and easy and a crowd pleaser!!

This is awesome. Borrow Dana's medium sized slow cooker for a double batch, and its ready in about an hour.

This is much much better if you omit the mayo. I add a teaspoon of red pepper flakes and serve it on bread toasted in olive oil using a frying pan then cut toast into fours.

I added more artichoke and spinach, but this recipe is amazing! My friends even made me make it for my own babyshower! I recommend it to all!

Tonight will be my third time in a 5 weeks of making this dip. You have to try a recipe as written the first to know what you want to tweak to your tastes the second time. First time I dis as the recipes was written EXCEPT I knew the garlic lovers here would need an extra clove. It was amazing and was gone before withing a half hour of it hitting the table. Second time was the same, only I halved the recipe since there wasn't but two of us and we ate it for dinner, haha, it was delicious. Tonight it my third time and the only thing I wanted to try was adding a couple of Peppadew peppers into the mix, just because we love them. It's in the oven, so we'll know soon!

"This is by far the best artichoke and spinach dip I've ever had! Definately resturant quality! I did however follow the advise of others and replaced the mayo with sour cream, and I mixed the mozzarella cheese in with all the ingredients. I hollow out a loaf of sour dough bread and bake it in the bread bowl. Serve it with pita chips.....DELICIOUS"!!!!!

This is a very good dip. I would even leave out the artichoke next time because you can barely taste them. My only tip is to chop/process the spinach as finely as possible so that the dip isn't so stringy.

This is my go to spinach artichoke dip recipe. I use sour cream instead of mayo and add mozzarella into the mix as well as on top.

i was thinkin something a little more like TGI Friday's... this stuff was thick like a cracker spread... wasn't good for chips... just not my kinda trick... too rich... grossed me out...

Throw out all your other artichoke/spinach dip recipes. This recipe is absolute perfection -- must be the cream cheese, it's the only spinach artichoke dip recipe on this site that uses it rather than sour cream. Very rich, cheesy, luscious and a nice mellow tang from the artichokes, this one is a heavyweight and needs a substantial cracker or firm sourdough to pile it on. Like many other posters recommended, I mixed the mozzarella in rather than plop it on top. I also mixed in 2 TBS of sour cream just to give it slightly better stirability (don't ruin it with tons of sour cream--honestly, nearly all recipes on the site call for sour cream as a major ingredient and once you have a cream cheese-ruled dip like this you won't wanna go back to bland ol' sour cream!) I'm done searching for the magic disappearing dip -- I've found it. My only suggestion -- if you have more than six people or so, DOUBLE THE RECIPE. We had seven guests and this dip was inhaled in minutes. Gone. Wild! We made it several hours before a party and put it in fridge, covered, so the ingredients (esp. garlic) could really blend and fuse. The pre-packaged romano and parmesan blends in most grocery stores make this extremely easy to make!

This is now the dip everyone asks me to make for all our get togetherness! It's better than most restaurants!

Great dip! Instead of cream cheese I used a 15oz can of great northern white beans and blended it all in the food processor.

I fixed this appetizer for my boyfriends birthday party. It was a HUGE hit! Was gone in minutes. Like the other reviews, I used sour cream instead of mayo and added 1/2 white onion. I also used the 1 tsp. of jarred minced garlic instead of mincing one myself. Will totally make this dish again!

I loved this dip! I've been trying to find the perfect spinach/artichoke dip and this is it. Definitely going to be my go-to recipe from now on. I took some suggestions from other reviews and used sour cream instead of mayo and also mixed the mozzarella in with everything, then sprinkled a little on top. I also used low-fat cream cheese, mozzarella & sour cream and it still tasted amazing. I can't wait to try it with full fat ingredients!

yum!

Every time I have a party or attend a function I always get asked to make this dip. Absolutely delicious just the way it is !

This is the best I've ever had. Followed directions except for omitting the basil.

This recipe is great

Super good! It is a must try. =)

SO SO SO good! I typically add 50% more garlic and only 3/4 of the spinach and artichokes the recipe calls for (using 100% of both is just too much for me).... this is so good that each time I make it for a party it's gone within 20 min.. I've started doubling the recipe and those are gone in a flash too. I have to make a separate batch for me to have at home if I want to get any and I wind up eating it for breakfast! Perfection.

Awesome recipe-- made this twice over the past 2 days. The second time I made it I only used Parmesan cheese since I couldn't find the rest of the Romano cheese--actually liked it better. Added the whole 10oz. block of frozen spinach, added a little bit of garlic powder, used sour cream, mixed some mozzarella in with the dip and a little extra on top and it was absolutely addicting! My whole family loved this :)

This recipe is amazing! Very similar to the dips you find in restaurants. I only added a little bit of milk right before baking and it came out extremely creamy and luscious!! Would definitely recommend this recipe to anyone in love with artichokes and spinach!!

This was wonderful. I made it for Christmas dinner as an appatizer and it was a hit.

Made this tonight for a house full of teenagers. Very well received. I did leave out the basil, salt and garlic salt since there was ample garlic. The cheese provided salt too.. very good and easy since I had everyting on hand. I use the marinated artichoke in a jar which add additional flavor.

Though another glowing review of this wonderful recipe really isn't necessary, I will offer my modifications. I use reduced fat mayo, and use 50/50 regular and light cream cheese. I find it a bit thick and so I add a half cup of 1% milk. I also double the amount of chopped (frozen and thawed but not drained)spinach. Not squeezing the water out adds additional needed moisture, and reduces prep time and mess. I do splurge though, and use monterey jack cheese, which I mix throughout. I don't add additional salt, since the parm and romano add all the salt needed. I also double (at least) the garlic, and add a pinch of cheyenne. I make this for every holiday, and it is scrumptious!

The best dip ever. I saute the artichokes and spinach with garlic for a little. Then mix everything together.

Followed the directions exactly, this was a huge hit! So so so good!

I've never had so many raves on a dish that's this easy to make. I used a blender to chop the artichokes and it took all of 5 seconds. For the grated cheese, I found a blend of Parm, Romano, and Asiago that I used and worked great. I accidentally tripled the garlic and I was afraid I over did it until I tasted it and realized it was going to work out, so definitely add more garlic and skip the garlic salt. I used mayo, but will try sour cream next time as others have suggested to taste the difference. One final note, I used light cream cheese and light mayo and thought the result was fantastic.

Absolutely delicious!

This was so fun & easy to make! We have a group that comes over every Friday night & I always try to WOW them with something new...They LOVED this. I got a text from one of the gals yesterday when she was eating at Olive Garden - it said "Your spinach & artichoke dip is SOOO much better than Olive Gardens". Great recipe just how it is!

This was not to my liking.

This dip has become a family favorite at every holiday dinner. It beats every other artichoke/spinach dip I've tried because of the cream cheese and mayo base. Others have too much mayo and seem overly greasy. This one is simply creamy, decadent and delicious! Perfect blend of flavors!

The dip would be perfect for my family IF if I leave out the basil next time! I love basil, but just didn't like it in this particular dip. Also, hot sauce added would be very nice!

I had a get together and everyone LOVED it! Thank you so much for sharing this recipe.

Made this recipe to spec, and it was incredible. Very rich in flavor, and much thicker than the soupy type you get at a restaurant. You could make changes to suit, but I found it to be delicious as is. If anything I'd recommend using light cream cheese just to make it a bit healthier, also, you can double the amount of cream cheese to make it a little less chunky.

I make this dip all the time! company always loves it, and so do I. I use sour cream instead of mayo and I mix the mozza into the dip rather than on top. Also increase garlic to 3-4 cloves and skip the garlic salt. AMAZING!

Love, love, loved this! I used a container of plain chobani (greek yogurt) in place of the mayo. Added some more protein & less fat. I also used only parmesan cheese & an entire box of frozen chopped spinach (squeezed & drained). It was so incredibly good!!! I agree with the reviewer who suggested mixing the mozarella in. I didn't and it was a little awkwardly distributed once we started dipping. I'm making this again for a party next week & I'm going to try it that way.

An absolutely wonderful dip, I even bought a festive dish to bake it in and serve.. it was fantastic and my guests all wanted the recipe. I served with warmed tortilla chips and slices of crusty sour dough bread.

I had a dinner party last night and this was a great hit! I used whipped cream cheese in a tub instead of a cheese block. I used 1/8c mayo + 1/8c sour cream vs all mayo...the mix of the two made it creamier but not quite creamy enough...next time I will try doing the 1/4c of mayo and 1/8c sour cream...definitely use both though. I bought the bagged shredded parm/romano cheese mix vs separate cheeses. I added extra garlic...about 2-3 cloves total (used the minced jar kind) as I LOVE garlic and used the 1/4 tsp garlic salt. I used a 10oz frozen spinach package and was not too much spinach...be sure it is dry though...if you want more artichoke taste just cut it down a bit. Also did a pinch of cayenne...could have added a little more. I cooked it in a brownie size pyrex dish and then transferred it to a serving bowl and served it with tortilla chips. (As someone mentioned earlier, it is better to bake it in a shallow type pan vs a bowl...it seemed to cook better). Next time I will try adding scallions and lemon juice as others have done....but even without these last two ingredients this dish was awesome! Oh, I almost forgot...put all of the ingredients in a food processor (I used my mini-chopper) after all together...this really marinates the flavors and makes it nice and chopped. Also, I made it the night before and then took it out of the fridge about an hour before baking. Fantastic!

Tasted just as delicious as any restaurant artichoke and spinach dip! However, we used a little bit less of the artichokes than the recipe called for.

excellent, very easy...followed the recipe ..its a keeper...

Great! DOubled recipe........Used sour cream instead of mayo, aded extra garlic, omitted basil salt pepper & garlic salt, used all parm. and no romano, mixed the mozzarella cheese in it instead of on top and cooked this in a crock-pot to keep it warm and creamy. Had no probs that way scooping it w/tortilla chips!

I made this for my family and they just loved it, including my super picky 2 year old! I'd like to add a tip when mixing all of the ingredients, make sure that the cream cheese is well blended and that there are no chunks or else when you dip your pita chip, you'll get a blob of cream cheese! You want everything to be mixed well.

OMG! My only suggestion is DOUBLE or TRIPLE the recipe because people are going to want to sit down with a spoon! I made this for 5 Adults and doubled the recipe. I wanted the leftover but it was such a rave that I split the remaining in two and sent some chips home. Next time, I'll make triple and send more with my guests. THAT'S HOW GOOD THIS IS!

Great. Made just as written.

Used real garlic and used several cloves. Then again middle easterners love lots of garlic so it depends on your family's/friend's preference. Still craving this dip a week later! It was truly amazing.

I prepared this dip this Easter for the hors d'oeuvre table. My family descended on it like a colony of vultures. Some of the comments I heard during the disapearing act were "this is the best dip I have ever tasted," "you have to give me this recipe," "what's in this stuff?" and my favorite "get me a chair so that I can sit closer to the bowl." I am one of those who likes to modify recipes. In this one, I doubled the garlic. Other than that, I followed the directions to a T. A++++++++++++++++++

This was really good. I used mayo and it was pretty oily, I think next time I will use Sour cream. I also used fresh sauteed spinach, instead of frozen, and it turned out well.

WOW i dont think I will ever taste a better spinach and artichoke dip. This belongs in a restaraunt!! I am so proud of myself! Used fresh mozzerella & more then recommended, no basil, sour cream instead of mayo, and extra spinach b/c it didn't seem like enough, and a 1/4 cup milk added in...so perfect words can't even describe!!

This was awesome! I took the advice of others and actually mixed in the mozzarella cheese instead of putting it on top. Also, when I first took it out of the oven, I noticed it had a little bit of a runny consistency (although still very good!), so I let it cool down for a little bit, and put it back in the oven for about 10-15 more minutes, which made it really thick and extremely delicious!!! It tastes just like, or better, than the hot artichoke spinach dip from Olive GardeN!

This was very tasty.. I did however try and find a good "artichoke heart" and what I ended up with was more of the actual artichoke leaf than the heart. I don't like chewing the leaf even if they are soft and marinated. Therefore next time I would buy more than one jar in order to sift through the leafs! Otherwise this was a good recipe.

This was a easy and delicious recipe! I had two parties to attend and I made this both times, and everyone raved. I substituted the mayo with sour cream and I bought an Italian 4 cheese fresh shredded mixture, containing romano, parmesean, asiago and provolone cheeses. I mixed the cheese mixture with the cream cheese, sour cream, minced garlic and basil. I gently stirred in the spinach and artichokes and then sprinkled more of the cheese mix on top for baking. I already have requests to bring it as an appetizer for our family Christmas Eve party. Thank you for the great recipe!

This recipe was ok, but as with many others, I found it dry and difficult to scoop with tortilla chips. The mayo made it too tangy with a weird after taste and dominated much of the flavor. I took away the mayo, added about 4 oz of goat cheese, a couple dashes of crushed red pepper, 2 more garlic cloves, a dash of Worcestershire sauce and another 1/4 c of Parmesan cheese and the consistency and taste improved quite a bit. I also add about a cup and a half of spinach because I like a thicker, more veggie-filled dip. I'll use this as a base recipe again, but with my own modifications.

This dip is delicious. I sauteed fresh spinach in butter and garlic, adding the artichoke hearts as the spinach was wilting. I also used sour cream instead of mayonnaise, and swiss cheese instead of romano. I followed the advice of another comment and mixed half the mozzarella into the mixture before putting it in the baking dish, and then sprinkling the rest on top with a little bit of grated asiago. I served it with tortilla chips and with slices of toasted ciabatta (brushed with garlic olive oil before baking at 350 F for 10 minutes), and it was gone very quickly. Thank you for sharing such a fabulous recipe! :)

I think this was the best spinach artichoke dip I have ever had! I used light mayo, and a little extra spinach, garlic, and mozzarella. Great served with tortilla chips and mini pitas.

this diseappeared in minutes! Very good! Thanks (I used all Parmesan cheese, didn't have an Romano cheese on hand)