Spinach-and-Artichoke Dip

I like to add a twist to this by making bite size phyllo shells filled with the spinach artichoke dip.  I also like to add green chiles.  It is very popular when I take these to a potluck.

Turned great but I tweaked it a bit.  Added a tiny bit of finely chopped onion, jalapeno, red bell, Anaheim, black olives and 4 cloves of garlic. I made some bacon and sautéed my fresh  spinach in a tad of the grease. Only use 1 1/2 blocks of cream cheese ( not the light stuff) Used marinated artichokes in oil and chopped them with my chopper. It was delicious.

I really enjoyed the simplicity of this and my family loved it. Mine was slightly dry and I wonder if anyone has a suggestion as to how to overcome that?

I skip the broiling step b/c I don't have broiler safe dishes, and I use 6-8 oz mozzarella.  Sometimes I use just reduced fat cream cheese instead of any FF cheese.  We love this dip, and I pretty much make it any time we have people over.

This is the best dip I've ever had. I did make a change -- I used shredded swiss cheese instead of mozzarella, and a few shakes of red pepper flakes. I also followed other reviewers' suggestions of using 1 1/2 blocks of cream cheese. It was FABULOUS!!

I have been making this recipe since it first was featured in Cooking Light in 2000 and it never fails to please. It is my go to party recipe and I always get asked for my recipe. It used to call for less spinach, but I always used the whole package anyway and it looks like the recipe has been revised to increase the spinach. I will keep using this recipe - even my husband (an avowed spinach hater) loves it!

This recipe was excellent, but I made the following changes: added 1/2 cups of sour cream (I used lite instead of fat free), omitted the second 8 ounce block of fat free cream cheese and added 1/4 teaspoon of ground red pepper.

Used regular and 1/3 less fat cream cheese and 16 oz of frozen spinach and received many complements. Will definitely make this again. Next time I will try it with fat free and 1/3 less fat cream cheese and keep the extra spinach.

This recipe is a good start, but is trying too hard with the fat-free versions instead of trying to come up with a slightly different profile. I use a whole bag of frozen spinach and/or fresh greens, defrost a bag of frozen artichokes (more artichoke flavor, no brine), a bar of the 1/3 less fat cream cheese, and grate around 4-6 ounces of ricotta salata. The seasonings are the same as what's listed, but that's the only dairy I use--sometimes sprinkle a little parmesan or mozzarella, but no sour cream. It's not quite as creamy, but the flavor is incredible and you taste the vegetables.

I make this every year for Thanksgiving, Christmas, & New Years. It's the go-to appetizer. Everyone loves it. I don't care for fat-free items, so I use reduced fat. I also do 1 1/2 blocks cream cheese. Don't forget to thaw the spinach! I use extra parmesan on top, too. Perfect for the guys watching football while I finish up dinner (& no mayo!).

Super easy and very flavorful. It did not feel it was lacking vs. the full fat versions.

This was delicious. I may add more garlic next time though (our preference) and... possibly some roasted jalapenos, Tabasco or green chilies for added kick.

I followed another user's advice and only used one package of the 1/3 less fat cream cheese. The dip turned out to be delicious! I made it for an appetizer and my boyfriend and I liked it so much we ate it for dinner instead! This would be great for a football watching party or just a weekend at home.

Made the night before Christmas get-together then refrigerated. Baked before guests arrived. Everyone loved it. I did not use any fat free items though. You could tasted the garlic but it was not over powering at all. It was more creamy than other dips i have had, so if you like it more chunky, I would recommend adding more spinach or artichokes. This is the best home-made recipe I have made (out of several) however I have had better at a restaurant before, which is why i gave 4 stars instead of 5.

Love, love this dish! I have been making it for years ~ Super Bowl parties, holiday parties, and family gatherings. I've been told to bring the dip or don't bother coming! Great with tortilla chips, carrots, celery, and peppers. Easy to make the night before and heat accordingly the next day. You too will love it!

I have made this several times, sinfully, using full fat cheese. AMAZING!

Mine always turns out great! It's so addicting. Those with low ratings just didn't make it right. Haha. It does take a while to prep. I used other people's suggestions and increased the spinach to a 12oz bag and reduced the cream cheese to a block and a half.

I thought this was supper easy and tasted great. I do have to admit that I did not do the light version. I used all regular cream cheese and sour cream. So other than it was higher in calorie It tasted great.

Awful! NO one liked this dish, followed the recipe exactly. Normally all of the cooking light recipes are a huge hit in my home, not this time. Lots of money wasted. I just want to find a recipe that tastes as good as Applebee's artichoke dip.

I have made this several times with rave reviews each time. Artichoke hearts are not available in every market here in Norway so I have often substituted chopped water chestnuts. They make a great crunchy addition. Otherwise I have followed the recipe as suggested. It's perfect! I like to serve this with slices of french baquette.

Fabulous!!!!!

Not missing the fat at all in this dip. I cut the cream cheese to one brick (the lower fat one), increased spinach and loved the results. Tonight I will try adding some frozen peas as well. Good hot, good cold, just good.

I was VERY surprised at how good this recipe was -- with no mayo and several "lite" ingredients! This will be my go-to spin-dip from now on!

An easy to make, never-fail recipe. I am always asked to bring it to parties...it's become my signature recipe!

So good! Everyone asks for the recipe and can't believe it's from cooking light. I modify the recipe by using all the spinach and a block and a half of cream cheese. It is best served right out of the oven.

Served at a family get together. Everyone loved it. It was all gone when time to leave.

I made this for a wine tasting but I modified the recipe just a bit. I used an entire box of frozen spinach and cut the cream cheese to just one package. I also used Trader Joe's crushed garlic from a jar. I made it and served it about 30 minutes later. My guess is that it would have tasted its best fresh out of the oven. I would make it again with my modifications as I prefer a more spinach based dip but I wouldn't make it unless it was for a larger crowd

I made this following the recipes but used all of the spinach as other readers suggested. It was so thick it didn't spread like a dip. The taste was ok, however, no one ate it. The chips just broke off in the dip and guests were somewhat discouraged by that. I will try again omitting one of the cream cheeses and possibly adding more sour cream or possibly some non fat plain yogurt.

This turned out to be quite good. I used fresh spinach instead of frozen spinach. It felt like a lot of work to mix everything together, maybe I should have softened the cream cheese more.

Great dip. I only used 1 block of cream cheese and increased the spinach to a whole 10 oz. pkg. and it was perfect.

There are so many spinach artichoke dip recipes out there that you could make a different for every party. However, this is one that I will definately fall back on from now on. I like that it didn't have mayonnaise. Delicious!

This dip is so delicious and vercitile. We belong to a CSA and I had 6 bunches of winter greens to use up (collards, purple mustard greens and kale) so I steamed them all, chopped them up and used them in this dip instead of spinach (I alwys use the entire package of spinach instead of just half anway). I also used extra garlic and sauted up some diced jalapenos (thank you CSA) and added that in too and it came out phenomenal as usual. This dip is so easy to make and I haven't found a single person you doesn't just lap it up. Since it makes such a large amount, I always bake half now and prepare the other half up until the point of baking (cheese topping and all) and freeze until I'm ready to use it. It keeps for months!