Made as is and am sooo happy with it!
Almost as good as the original! It's definitely guest worthy.
Fantastic Remake on the original! Thanks for sharing!
Loved it! Used the entire pkg of spinach and added a dash of cayenne. Sometimes I use two reduced-fat cream cheese blocks, instead of one fat-free. We like it better with crostini or pita chips instead of tortilla chips.
Although this was an easy recipe, I thought something was missing. My family thought it was better then I did, or else I would have rated it a 3.
I've made this several times now, and it has gotten literally dozens of raves. It's so easy to be a hit of the party with this recipe. I doubled the amount of spinach.
I made it and the taste is remarkable my nieces and nephews even loved it, and asking me to make it again for them, and I’m definitely be doing this again for them!! Thanks, I will include this on my recipe list. Other likable recipes at www.everything-cake.com and www.everything-bread.com .
I've made dozens and dozens of Cooking Light recipes over the years. I try to stick to 4 and 5 star recipes and I usually always concur with the ratings. However, I thought that this recipe was gross. The no-fat cream cheese tasted totally artificial. I'm guessing if you used all reduced-fat cream cheese in this recipe, it would be much better. I served this to guests and was embarassed.
am eating it hot out of the oven as I type...oh my gods it's delicious!!! I added a splash of skim milk, extra fresh ground pepper, some cayenne...used the whole package of spinach (thanks to the other reviewers for that tip!) and extra garlic. Oh! and Target didn't have light cream cheese, they only had Neufchatel but it came out splendid! am eating it on some multigrain savory thins :D
One of my colleagues saud it was the "best thing that ever happened to her.". Five stars!!!
This recipe is amazing! My husband and I both loved it... next time I will add more garlic and some skim milk to make it creamier. great recipe!!
Honestly, I was shocked at how good this was. Hands down the best spinach artichoke dip I've had, and I got compliments from almost everyone who tried it!
I made this for a holiday party and everyone loved it! I substituted a 14-ounce frozen bag of artichokes that I thawed and it turned out perfect! I'll definitely be making this again for another party next week.
Great taste and easy to make! I add a bit more Parmesan cheese for my personal preference. One a side note, this recipe is on this website twice, but with a different photo - the ingredients and directions are exactly the same. Tip: I also use this as a filling in phyllo dough for appetizers or in a pan for spinach pie.
Excellent appetizer! I have made this twice now for parties and it is a big hit. I use less garlic (just 2 cloves) and a good quality refrigerated parmesaen cheese. Maybe my oven takes longer, but both times I had to extend the baking time to 45 mins. Delicious!
I made this appetizer for Thanksgiving. I gave this recipe 5 stars because my family LOVED it...even my really picky nephew came back for more. I love spicy foods, so it was a little bland for me and my husband. I had a little leftover, so added some cayenne and garlic salt before I reheated. It was much better. But if you don't care for "spicy", don't change the recipe. It was still really good without the additional spice.
this dip is the best-and one of the first things to go every year at our Christmas party! people rave about it and cannot believe it is CL. try using the whole package of spinach--what else are you going to do with it?
For being light, this recipe was really good! I took it to a barbeque and it was a hit! I did add more spinach.
I made this for my friends who the unhealthiest things, and they thought it was better than the full fat version. I had to make copies of the recipes for them, and they expect me to bring it to every gathering.
I like this recipe very much. It's not greasy like the restaurant versions. Since I like bold flavors, I will add more garlic and possibly some jalepenos next time, and there will be a next time. I also used a whole package of spinach.
I made this for my family and it was a big hit. I can sympathise with the reviewer who thought it was bland... I added 1/8 t. crushed oregano and 3T. minced scallions, based on another recipe I have. The extra flavors were really needed, and it tasted great. I would stil like some extra flavor - maybe lemon juice or worsteshire sauce? My son added tobasco to his serving, and I think he probably had the right idea. I'll add more punch next time, but this is definitely something I would serve to guests. Served with baked Pita chips.
I had such high hopes for this recipe after reading the reviews here. I made it as directed and could not get past the cream cheese flavor. That was all I tasted. I added extra spinach and garlic as well as parmesan cheese to add some flavor, but found the recipe to be bland and quite frankly unedible. I threw it out. I am really surprised after reading all of the great reviews, and I didn't do anything wrong as far as the recipe goes.
This was my first attempt at making spinach and artichoke dip, and this recipe is fantastic. I didn't follow the recipe comletely; I added a whole package of spinach and extra parmesean and mozz. My stepson and I wanted more heat, so I took a portion of the dip and added Sriracha sauce (after it was baked). I will be making this recipe again.
I have tried a lot of Spinach Artichoke Dip recipes and this is by far the best and one of the easiest to make. Don't expect to have any leftover...
Everybody loved it!
I have done this recipe a number of times from my Cooking Light cookbook and it has been a hit every time!! None of my girlfriends can ever believe it is healthy!!
A friend brought this to a party and it was so good, doesn't taste light at all. I have since made it myself and it came out great. I increased the garlic (as I do in every recipe with garlic) and serve with pita chips and sourdough toasts as I think it is a bit thick for tortilla chips.
LOVE this dip. I've made it 4 times already. First time I made it just as the directions say. Now I make it more to my tastes and lower the fat. I omit the garlic, use the whole pkg of frozen spinach, double the pepper and half the cheese to make it lighter because it was not really a light recipe normally. Great for snacking, havent made it for guests yet.
This gets rave reviews wherever I take it. I will add scallions or bacon bits if I have them on hand. I now keep the ingrediants on hand for last min. get togethers.
Originally found this recipe in Cooking Light's 2006 cookbook which calls for the entire package of spinach. Very tasty!
Delicious. Can't stop eating this. I add about 3TBS milk to thin and 1TBS horseradish for a little kick. I've also made it adding chopped roasted red peppers. I've only made it using 2 lite C.C. and no FF C.C. Like other reviewers I use the whole pkg of spinach. Will def make again and agian.
This is by far the best Spinach Artichoke Dip recipe. It gets rave reviews every time and no one would suspect that it is low fat!
By far one of my all time favourite Cooking Light recipes! Always a hit. Serve with fresh traditional salsa or a mango salsa. A great taste combination.
I made this for New Year's Eve and it was gobbled up...one thing I changed though. It calls for 1/2 a package of frozen spinach but I used the whole thing (what am I going to do with 1/2 a package of thawed spinach??) and am glad I did. Without it, I don't know that it would have had much of a spinach flavor. Easy to put together and very tasty!
I was a bit disappointed, after making it for an office party. I craved more kick to it - either garlic, onion or salt... something. I think it needed more time to thoroughly heat. Still in search of the perfect cheesy artichoke dip.
I followed the recipe exactly, but when I tasted it before baking, it seemed to want some "zing". I added about 1 tsp. tobasco, 1 tblsp. Worcestershire Sauce, and 2 tblsp. lemon juice, and 1 tblsp. horse radish sauce. The end result was more flavorful to my taste. Although this is a light recipe, it's on the heavy side because of all the cheese. Next time, I'll try to lighten it up with at least 1/3rd less cheese and using some fat free evaporated milk to replace the omitted cheese.
Usually make the full fat version of hot artichoke dip - artichokes, parmesan, mayo - super easy and delicious but REALLY fatty. This year decided to go with this similar but far healthier dip - what a good choice. Served at our annual Christmas party and people couldn't believe it was lower fat. Very creamy and tasty. Took about 10 minutes longer than the recipe indicated to get hot in the middle. Next time will add a little more garlic, and perhaps a bit more artichokes and spinach. A definite keeper.
Increased the garlic and added dashes of Chipotle Tabasco to taste. Creamed soft cheese, Tabasco, pepper and sour cream. Chopped artichokes and garlic in the food processor and then added the spinach to the processor for final chop and to blend. Then combined all. Added buttermilk to thin but should have added more. Out-of-oven flavor very good but was too thick for tortilla chip-dip. Consistency okay as a spread. Have made several times since this appeared as "best appetizer." http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html
Made this lat night--doubled the spinach and artichokes, used 2 1/3 less fat cream cheeses (my store doesn't sell fat free) and it came out perfect. Served it with polenta chips because baked tortillas broke in the thick dip, but that worked well. Will definitely make again!