Spinach and Artichoke Dip
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- Recipe categories: Meat, Bacon, Dairy, Cheese, Monterey Jack, Brie, Vegetables, Spinach,
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Average Rating:
Total Reviews: 125
Showing 21-30 of 125
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By fabos69_9742426
on September 05, 2010
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MY HUSBAND MAKES THIS A LOT. GIVES MOST AWAY BECAUSE IT IS SO REQUESTED. VERY RICH SO YOU CAN'T EAT TO MUCH AT ONE SITTING. WE SERVE IT WITH TOSTITO SCOOPS- PERFECT! DO NOT USE FROZEN SPINACH TO SAVE TIME, IT REALLY LOWERS THE QUALITY OF THIS DISH.
By rlsjing_13089031
san jose, 43
on August 21, 2010
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great love it
By jennastacy_12063885
Stratford, CT
on July 12, 2010
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LOVED this dip. Was looking all over for one without Mayo and it was so worth it. Left out the bacon and it didn't even matter, probably wont use it next time either. The combination of the three cheese is amazing and the brie just gives it that extra gooey texture that is to die for!!! Hands down my favorite Spinach Artichoke dip ever, restaurants included. I made it for a party and had the leftovers myself for the next two days! Lick your fingers good!!!
If you don't like thie either you did something wrong, or yo don't like spinach/artichoke dip.
By memoochi78_12847348
Chicago, 52
on June 22, 2010
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I substituted aged gouda & hard cow-milk cheese for the jack and brie, and it came out AMAZING. Can easily substitute fresh/frozen spinach as well. Bursting full of flavor, but not overpowering, this is one dip you don't want to miss out on. Thanks Emeril!
By jlaessig
Woodbury MN
on June 15, 2010
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I have been searching for a great spinach artichoke dip that did not have mayo in it and I found this one. It was amazing! I will make it again and again. Next time I will try frozen spinach to save time. I also opted not to use the bacon and it was not missed. The dip is super creamy and a huge hit with my friends. Yum!
By sockmonkie8605_...
katy, TX
on June 11, 2010
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I used a version of this recipe for a Chef Luncheon I had to put on for school (I'm a graduating Culinary student and the chef's loved it! I loved the base for this dip (the heavy cream and milk with a roux versus using mayo like most recipes call for which is why I chose to use it and altered it to fit the specifications for the assignment. When I baked it for my family as a practice, they couldn't get enough of it. I strongly encourage everyone to at least try it out, you'll be in heaven!
By alc316_12108337
new york, 72
on January 09, 2010
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seriously, this was delicious. you did something wrong if you weren't licking the bowl after this one! :
By meg_7734383
rockville, MD
on January 08, 2010
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For the amount of work that went into this recipe I found the end result to be disappointing & I consider myself a good cook. The taste was good but I found the texture to be off - not creamy enough. It was also barely touched at my cocktail party which says it all.
By chef yogi bear
San Francisco, CA
on January 03, 2010
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My sister made it for NYE and it was yummy. She opted with no bacon and heavy cream and I have done the same when I made it myself. I added twice the cheese. I like this recipe since no mayo was used but you still get that same thickness. Not salty but if you eat with tortilla chips, you'll get the saltiness from the chips.
By MishiRN
Dallas
on January 02, 2010
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I made this for NYE party. I used Parm, Asiago, and Gorgonzola instead with 2 boxes frozen chopped spinach...and red pepper flakes instead of cayenne. There was someone there who doesn't like spinach OR artichoke and they ate it up! The Gorgonzola was a nice, unexpected flavor surprise. Good base recipe to play with!