Warm Spinach and Artichoke Dip

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The consistency of the dip was very dry, thick, and the taste was bland. Would not recommend making.

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An amazingly easy recipe! We did grated parmesan on the top so that it would brown in the oven like a crust-YUM.

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Yummy! I used lowfat greek yogurt instead of sour cream and skipped the mayo and added a little extra cheese and a few herbs and it turned out great.

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After reading some of the other reviews I decided I wanted to keep some texture so I processed all but the artichokes, which I chopped by hand and mixed in last. I used a 14-oz can of artichokes and blanched fresh baby spinach. The uncooked mixture did taste a bit bland so I threw in some grated gruyere and Parmesan. It still tasted mild but the flavor developed after cooking. My guests raved about it. It's a great alternative to the classic mayo-laden versions that I've always found too heavy.

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Love this recipe - always a crowd pleaser! Like others I mix by hand to keep it chunkier and more rustic. I also use light cream cheese instead of Neufchatel. In addition I add a pinch of nutmeg to the mixture and a sprinkle of fresh Parmesan cheese to the top before baking. Yum! A previous commenter said the mixture seemed heavy and unflavored. Depending on the quality of ingredients you can fix this by adjusting the salt and pepper, adding more (or less garlic depending on how strong it is, etc. To make it less heavy you can mix the sour cream, mayo and cheeses with a stand mixer or hand mixer to whip some air into it. Then fold gently with the veggies.

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I love spinach and artichokes. Since I've lost weight, I'm trying to find healthier recipes. Made this for a New Year's Eve party and found it to be bland, not well flavored, and a too strong taste of spinach which happens to be my favorite veggie but not as a strong dip flavor. I also thought the consitency was very heavy.

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Easy and delicious dip! Made it for a football game and it was a big success!

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I have made this dip numerous times and it has become a frequent request when I am asked to bring a dish to parties. Very simple and very tasty!

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One of my family favorites and a hit at every party!

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I made this as an appetizer for a graduation party and everyone loved it! I also left the recipe rustic by not blending the ingredients but just chopping the artichoke hearts and spinach. Since it was summer and too hot to turn on the oven I cooked it on the grill and it worked perfectly. I preheated the grill to about 300 and put the mixture in an aluminum tin with tin foil loosely on top and cooked for about 15-20 minutes. I sprinkled the top with Pecorino Romano to get a nice crust and keep the dip from drying out. It was delicious and didn't taste like mayo like other dips (which I hate. Next time I need to make a double batch!