By Kassy Gardner on November 16, 2009
Photo by flower7
Photo by flower7
"You know if it comes from Pampered Chef it must be delicious!"
Serving Size: 1 (59 g)
Servings Per Recipe: 16
"This recipe is one of my favorites but you forgot to list the 1/2 cup parmesan cheese. I use fresh grated for the best taste!"
"This is an EXCELLENT base recipe for Spinach and Artichoke dip - however as it is written it remains a little bland. To increase the savoriness and complexity, I added feta, Beaue Monde salt seasoning, fresh ground pepper, and Frank's Hot Sauce to taste, then sprinkled a parmesan 3 cheese blend over the top prior to baking. With the easy additions? Five stars! The dip stays nice and creamy even as it cools due to the creamed spinach (yet not runny when hot) - unlike some others that tend to harden up as they sit on a party table and break your chips. It's a lovely dip and will be my go-to recipe from now on."
"Super tasty! I couldn't find creamed spinach for some reason so used a 10 oz pkg spinach in 5-cheese sauce. Used light sour cream and light mayo. Thanks for sharing! [Made for Spring 2013 Pick A Chef] Edited to add: I just noticed the instructions call for cheese but none was mentioned in the ingredients. The recipe on the Pampered Chef website calls for 3 oz grated Parmesan which would add some nice saltiness and body so I might add some to the leftover dip to see how it is :) ~April 9, 2013. Update: I had most of this leftover (I'd filled up on other things the night I made it LOL) so added a little less than 3 oz of grated Dry Monterey Jack (similar to Parm) and reheated. It was good before, but it ended up being my dinner a couple nights ago after I ate about half of it, it was so good with the cheese added! LOL Thanks again!"