Everybody loves this, and I'm always asked for the recipe whenever I make it. Serve with pide, chips or biscuits. For a version that is lower in fat and calories, try using light cream cheese.
This was a wonderful recipe. It has been a hit at several parties, I modified it using some advice from other reviews... *saute fresh chopped garlic into butter (5-6 cloves) * use double the spinach and artichoke hearts * cut the creamcheese to 1.5 packages * cut the sourcream to only 1 container * use a mix of parmesean, asiago and romano I also made pita chips to go along with it...just brush olive oil mixed with pepper and garilic salt onto cut up pita pieces (triangles) and bake at 350 until crisp. Tastes better than what you get at resturaunts. - 16 Jun 2003 (Review from Allrecipes USA and Canada)
The missing ingredient: LEMON JUICE. I agree with another reviewer that when you have to change the recipe a whole lot, it's not a five star recipe. But with the changes I made, I would give this SIX stars! - I sauteed three garlic cloves and about two tablespoons of finely chopped onion with the butter - I used twice the artichokes and chopped them pretty small (like 1/4 inch to 1/2 inch pieces) - I used the full amount of cream cheese and sour cream-- half the amount looked disproportionate to all of those artichokes - I used kosher salt. mmm. - when I added the sour cream and cream cheese, I squeezed the juice of one small lemon into the mix. I figured the blandness indicated the need for a bright flavor. I really think that lemon juice was just the thing. Ours was tangy, creamy, and delicious. - 04 Feb 2008 (Review from Allrecipes USA and Canada)
I've made this dip 5-6 times, my suggestions...crush 4 cloves of garlic and cook in the butter as it's melting, also, I use two cans of artichoke hearts, and I cut the cream cheese and sour cream in half, and finally, for a little more flavor, I add some ground pepper, a dash of cayenne pepper to taste, and a tablespoon of worcestershire....great tasting and easy...can even put a big batch in a crock pot on low....stays warm and delicous for hours. - 30 Oct 2002 (Review from Allrecipes USA and Canada)