Hot Spinach-Artichoke Dip

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All the company raved!

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Love it Love it love it

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We loved this recipe. Not much leftover. I transferred mine to a crockpot so it could be served hot. I also served it with a french baguette that I sliced and toasted. My sister said it was so good that it tasted like it came from a restaurant.

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Love T.G.I.Fridays dip which is similar. This is an excellent! We serve ours with Tostinos "Scoops" & lightly toasted cibatta bread. Great!

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I made this dip exactly as shown except for one detail - I mixed 8 oz of grated pepper jack INTO the dip and sprinkled another 8 oz on top before baking it. It was a huge hit - even with a 13-year-old boy who asked if he could take some home with him.

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This one's a keeper! I've wanted a recipe for this dip for a long time, and this is a great one. Plus, unlike the kind you normally get in restaurants, you can really taste both the artichokes and spinach in this dish, not just creamy sauce. One tip: if you like your artichokes chunky, chop them by hand and then fold them in last so they don't get too broken up.

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Easy to make.
Great to enjoy....

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I added a clove of minced garlic to this recipe and it was absolutely delicious.

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The ingredients were rather pricey, but the end result was worth it. It was well received by our guests. I froze the leftovers, and it worked just great.

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I made this dip in my 10 inch cast iron skillet, like Paula did on the show... it looked so yummy when SHE took it out of the oven, but when I made it, it was very dry, needed some sort of ricotta cheese or cream or something, maybe more mayo/sour cream. Also, it was very very salty. Sorry Paula, this is the first time I haven't had any luck with your recipes!