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Stovetop Spinach and Artichoke Dip Recipe

Stovetop Spinach and Artichoke Dip

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (93)

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Average Rating:

Total Reviews: 93

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  • on March 19, 2012

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    This dip is seriously SOOOO good!! I get so many compliments everytime I make it, and it's the perfect size to bring to a party! I've made it before just because I was craving it, then with the leftovers I reheated it on the stove in a skillet and turned it into a thick sauce, added a little half & half and about 1/2 - 3/4 of a thing of cream cheese, added it to come cavatappi pasta, sliced up and sauteed some chicken with apples sausages. OH DELICIOUS!!!! please try it!

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  • on February 06, 2011

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    making this for the first time for a supberbowl party- went together quick and easy! i added a few red pepper flakes to jazz it up!

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  • on May 26, 2010

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    I made this as an appetizer for a big Mother's Day dinner I did this year. It was a huge hit. I didn't realize just how much it made so there was quite a bit leftover but I used it for the next couple days to snack on. In my personal opinion, it's just as good cold as it is hot!

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  • on February 27, 2010

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    I made it the first time back on august 2009 for a house party and it was the first app that was gone before anything else know im making it again for my baby shower since it was a big take the first time around

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  • on June 12, 2009

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    This was the best spinach dip recipe I have ever tried/made. All ofmy guests loved it also. It was creamy and delicious and not to mention.. EASY!! And, it easily makes a lot for a huge crowd of guests... just double the recipe. The only thing I changed was I just left out the red bell pepper. I also added some extra garlic b/c I love garlic! WILL MAKE AGAIN!!! DELICIOUS!!!

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  • on June 06, 2009

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    Not very good I made this to take to a get together and I would make something else if I had the time. It's alright people will eat if they are hungry and there is nothing else to eat. I'm a little embarrased to bring it though.

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  • on February 27, 2009

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    I LOVE LOVE LOVE THIS RECIPE. I MAKE IT EVERYTIME I HAVE A GET-TOGETHER. EVERYONE RAVES OVER IT. THE ONLY THING I DO DIFFERENTLY IS OMIT THE PEPPERS. IT IS SO SIMPLE AND EASY TO MAKE AND TASTES FABULOUS: SO MUCH BETTER THEN THE ONES WITH MAYO!! ...TRY IT, YOU'LL LOVE IT TOO. AND IF IT'S BLAND ADD A LITTLE MORE SALT, THAT'S WHAT IT'S THERE FOR:

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  • on January 24, 2009

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    The first time I made this I was so disappointed, lacking flavor. I made it a second time and added garlic powder, crushed red pepper, salt, marinated artichokes and it was a little better, but this will not be a recipe I use again.

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  • on January 12, 2009

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    Actually, there way too many ingredients. I ended up dividing the spinach clump into 4 smaller ones and adding equal parts mayo and sour cream, some parmesan, and jack cheese to make it edible. In other words, follow Paula Deen's recipe and save a lot of time and ingredients.

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  • on November 07, 2008

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    I've made this several times and just use what ever white wine I have leftover or take some from the wine that will be served. I have shared this recipe with a lot of my friends and co workers - who hardly cook/bake and they loved it and thought it was super easy. I have tried both variations for the dipping of pbread v. torilla chips - I like the the torilla chip or the pita chips work well too. Thanks again Rachael for a super easy and tasty dish. !!

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