Hot Spinach and Artichoke Dip

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Thought this was a good dip. I made it a day ahead of my event and heated it up at 350 for 25 minutes. Added lemon juice and topped with crumbled bacon. Will keep this recipe on file for sure.

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My cousin makes this for our get togethers, and when she leaves, the dish is empty! I think it would be good with 3/4 tsp red pepper flakes myself. She puts the cheese on top, so it makes it look pretty, and gives it a different texture. I would reccomend it to anyone, even if they didn't like spice 'cause they can alwayas leave it out! Mmm...

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Loved it! Used 8oz cream cheese instead of 6oz, and 2 fresh garlic cloves (minced instead of garlic powder. Only used 1/4 teaspoon of red pepper flakes. After following the recipe and putting everything hot into one bowl, topped it with more parmesan cheese and baked in the 350 degree oven for 10 minutes. Such an easy recipe and everyone loved it!

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My husband requests this all the time! It really is just as good as any dip you'd get at a restaurant. I use one box of frozen spinach and one can of quartered artichokes chopped up because I've never been able to find frozen artichoke hearts. I like to add an extra layer of cheese on top and stick it under the broiler so it gets bubbly, then serve it warm with tortilla chips.

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Alton, what a fabulous recipe! This was my first time ever making spinach artichoke dip! I, like everyone else, changed a few things to my own taste, like I omitted the pepper flakes, I added some garlic paste, and I used canned artichoke hearts since I couldn't find any frozen. What I will do differently next time is not use frozen spinach, as it was just a pain in the butt to defrost. I will use canned next time. I added mozzarella cheese, and I baked it and served it on baguettes : Thanks Alton for a great recipe!!

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I didn't have artichokes so I used jarred roasted red pepper. Turned out great and so easy. Warning- serving size is small- double for a group of 4 or more!

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The thing I love about this recipe is you don't really need to measure much. I just use a box of frozen chopped spinach, 1 can of quartered artichokes and a block of cream cheese which usually comes in 8 oz instead of 6. Then i just add a heaping 1/4 cup measuring cup of the sour cream and mayo, as much parmesan cheese as I want, and spices to taste. And then I actually triple or quadruple everything because the original recipe would barely cover my snacking while I heat this up! Always a hit at tailgating or office parties - and luckily no leftovers to make me fat because everyone else gobbles it up!

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I chose this recipe because it had 5 star reviews. I was super surprised to see a recipe like this from Alton Brown - I expected something... more. BUT WAIT - I made it and it is AWESOME! Trust me on this one!
I made a few changes - I couldn't find frozen artichokes so I just used canned. I also was out of garlic powder (oops so instead of using garlic powder and salt, I just used 1/2 tsp of garlic salt.
I will make this for every gathering I can think of... yum-o-licious!

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This is a good recipe for my favorite dip. I felt the red pepper flakes alone didn't give quite enough zip, so I added a couple of dashes of Louisiana hot sauce (such as Tabasco. Perfect! I used canned artichoke hearts instead of frozen, as I have trouble finding the frozen product in my neighborhood grocery. I also upped the quantity of Parmigiano Reggiano, and sprinkled some more on top before heating it up. My family and I could eat this with a spoon -- forget the crackers.

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I'm normally a huge Good Eats fan and I think Alton comes up with the best recipe every time. This one missed the mark, though. I live in Minnesota, where it's basically required by law for every restaurant to have spinach artichoke dip, so it's a dish I know well. Alton's version is way to heavy on the mayo and sour cream and doesn't have enough parmesan. The result is a little gloppy and doesn't have the great spinach and artichoke flavor it should. But all of Alton's other recipes are great!