Creamy Artichoke and Spinach Dip

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Had some fresh spinach to use up and this was fast and easy. And oh so yummy. The kids loved it!

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So good!!! I used regular mayo and light sour cream. I also used a box or so of frozen artichokes (thawed instead of canned artichokes and made sure to drain them really well. It's also important to drain spinach really well (like Paula did with her hands. Lots of salt and pepper too make it perfect.

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This was just "OK". I've made better spinach dip before. I was not a fan of the lemon zest in this dish.

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I happened to see Paula do this on her show. Not being a lover of artichoke dip, this one sounded different. Boy was I right! Its delicious. Took it to Thanksgiving dinner party. Everyone raved, said it was the best they had ever had. Spinach isn't common in artichoke dip. Maybe that was the ingredient that made it so special. I am making it again today to take to party. Yumm!! gotta try this.

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I loved the recipe but I had to add some extra touches to make it taste right for me and my family. I actually added the juice from my lemon. Then the flavors started to shine.

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I always turn to Foodnetwork for holiday recipes, and Paul Dean, Bobby Flay and B. Smith always seem to win out. This recipe is special. I think it's one of the only recipes I don't alter, at all, period. It's absolutely perfect just the way it is. I read some other reviews that said they would chop up the spinach, okay, maybe. However, the advantage to the larger leaves is how well the parmesan cheese sticks to it. The truly magical element that sets this spinach dip apart from all other is the lemon zest....Amazing! This dip also reheats very well, just reheat at a lower heat level than you used to originally bake it and top with a little extra parmesan and you'll be in great shape to use it to go with your leftovers on day 2. Just remember to refrigerate your leftover portion on the first day promptly in an airtight container!

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I've been making this for years but I have always put in chopped water chestnuts for extra crunch and a LOT of garlic. I've never put any lemon zest or hot sauce. I serve with Ritz crackers. I always get rave reviews! I actually got the recipe from a girl who brought it to a potluck a long time ago and I just had to get the recipe from her since it was soooooo good!

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This was good but a little lacking in flavor. Next time I'll kick it up with more seasoning.

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By far the best artichoke/spinach dip I have ever tried or made. Easy to assemble and stir together. I used a little less spinach (used all I had and a little more artichokes. (To make up for the less spinach But other than that, followed the recipe exactly. I also made homemade pita chips that were very good to go along with the dip. I will make this again! NomNomNom----yummy!

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Excellent recipe! I used mozzarella instead of parmesan cheese. I also added some cream cheese. I used cayenne powder and some Louisiana hot sauce. I added extra garlic our cloves were a little small. I did not think that the lemon was overpowering at all. As a matter of fact, in addition to the zest of a large lemon, I also added about a tsp of the juice. I may try adding a few roasted red peppers next time. I served this with bagel crisps, celery sticks, and baby carrots. Thanks Deen Boys!!!