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Hot Spinach Dip

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Recipe photo courtesy of Minh + Wass

This rich, creamy dish makes the perfect party dip. Otherwise, you might devour it all yourself.

Source: Everyday Food, April 2004
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

The recipe can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.

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Reviews

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How would you rate this recipe?
2603
  • leiaspencer1
    13 DEC, 2015
    This is not a vegetarian dip. Worcester sauce is made with fish oil. This is something I would expect the cook to know. Removing it isn't easy since it seems to be the only flavouring.
    Reply
  • QxeenoftheMack
    10 JUN, 2015
    Worst recipe I've prepared to date. I found this dip bland and dry and it just all together made me feel sick. Bleck! Don't make it. Save your money and time.
    Reply
  • Monique Henderson
    31 JAN, 2015
    There's no artichoke listed in the ingredients?
    Reply
  • smweems
    22 DEC, 2014
    I made it last night and found it to be a little bland. I'm going to try to make it again with more seasoning before I put it in the oven.
    Reply
  • Laur
    17 OCT, 2014
    This is definitely my go to dip recipe and everyone raves about it everytime I make it. I have never found this to be bland at all I always add a little chilli flakes, and wine to the spinach mixture which turns out beautifully! Thanks for the keeper Martha!
    Reply
  • Laur
    17 OCT, 2014
    This is definitely my go to dip recipe and everyone raves about it everytime I make it. I have never found this to be bland at all I always add a little chilli flakes, and wine to the spinach mixture which turns out beautifully! Thanks for the keeper Martha!
    Reply
  • MelissaB
    3 FEB, 2014
    I made this yesterday for a Superbowl party. I agree that it was good but pretty bland. I added extra salt and pepper, garlic powder (I already had the two cloves in the recipe), paprika, and Parmesan cheese. I think that the Parmesan was the ingredient that made it a lot better.
    Reply
  • C Dyer
    25 JAN, 2014
    This dip has been very delicious every time I have made it. I recommend adding a dash or two of paprika to the mix. The recipe also worked well with the substitutions I made this time. I used 2 tbs garlic powder in place of the garlic cloves, 1/2 cup almond milk in place of cow's milk, and about 6 oz of ricotta cheese in place of cream cheese.
    Reply
  • amymcsaab
    13 DEC, 2013
    This was ok but really didn't have much taste at all. We've had other spinach or artichoke dips before that have been super tasty but this was a bit of a bore. I didn't even use the fat free cream cheese so that wasn't the issue.. I used the normal kind since that's what we had here.. Again, it was OK but I won't make it again.
    Reply
  • Mrs Rhodes
    18 JAN, 2013
    I made this tonight for poker night and it was a hit! It was pretty easy to make and that baked mozzarella crust on top is to die for!
    Reply

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