tag:blogger.com,1999:blog-7173052990851751381.post418687252821746998..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Hot Spinach Artichoke Dip – Less is More for the First Time EverChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-7173052990851751381.post-11826896044403513222019-02-02T06:47:39.981-05:002019-02-02T06:47:39.981-05:00Wow Chef John,I find I don’t have time to cook bec...Wow Chef John,I find I don’t have time to cook because your video blogs are excellent. I have become obsessed with watching all of them.<br />Thank you for this new knowledge and techniques.VIOLAAhttps://www.blogger.com/profile/09684589693933821310noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64420061999544095862017-04-28T07:25:01.198-04:002017-04-28T07:25:01.198-04:007 years later and I have stumbled upon this great ...7 years later and I have stumbled upon this great recipe and have the history answer for you! The original recipe came from off the back of a Hellmann's mayonnaise car and was called Hot Artichoke Dip (there is even some history that suggests that it was originally called Hot Mayo Dip but that didn't turn people on as much). Adding spinach is a variation, and there are other variations, but mayonnaise and artichokes are the main ingredients. That you have replaced the mayonnaise with cheese takes it to another level. I have made the Hellmann's version many times, and then started adding spinach. It always came out great, but you couldn't reheat it without the dip breaking/separating; that's when it became an oily mess. I love this recipe because it is more like a gratin and the consistency makes it suitable for stuffing into pasta shells or rolled around pounded chicken and pork. Great as a dip, but also wonderful as an ingredient. Midmodtomhttps://www.blogger.com/profile/01123697414017748931noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21356051794565091992016-07-17T19:28:03.143-04:002016-07-17T19:28:03.143-04:00Chef John, again you leave me looking like a food ...<br />Chef John, again you leave me looking like a food genius, when all the credit goes to you (but let's keep that between us, hey?) I made this a day ahead in two ramekins as you did.... wrapped them in the fridge overnight, and they still cooked like beauties the next day. I brought to a birthday party that I share with my very Greek/Italian friend with tables piled high with food to be rivaled with. Your dip (and a ziplock of baguette slices) went faster than anything on the table. I've never been so proud! (wipes a single tear from eye). Yet again, you saved the day, for me at least. Thanks for the birthday prowess this gave me! :)Anonymoushttps://www.blogger.com/profile/13094272579764177589noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84579688528611245242015-08-15T13:15:13.923-04:002015-08-15T13:15:13.923-04:00Try putting the leftovers into a omelet. Kicks but...Try putting the leftovers into a omelet. Kicks butt!!Jamiehttps://www.blogger.com/profile/09796374665459891593noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38075544866126444122013-02-04T23:45:16.344-05:002013-02-04T23:45:16.344-05:00Yes, u can freeze!Yes, u can freeze!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41720363971018099382013-02-04T20:54:22.755-05:002013-02-04T20:54:22.755-05:00I tried this recipe yesterday & it was a HIT! ...I tried this recipe yesterday & it was a HIT! This will now be my go to recipe for spinach artichoke dip. To my surprise, I have a ramicin left over that want touched, but was baked. How long will this last refridgerated? Can I possibly freeze it & use it in a week?Anonymoushttps://www.blogger.com/profile/15714978364600156699noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12857854957517501452013-01-26T14:13:43.473-05:002013-01-26T14:13:43.473-05:00Those would be fine!Those would be fine!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9665420280799890772013-01-26T12:06:43.635-05:002013-01-26T12:06:43.635-05:00Chef,
I am unable to get Gruyere where I am. Not...Chef,<br /><br />I am unable to get Gruyere where I am. Not even the local cheese shops or vendors carry it, I was very disappointed to learn this. If you couldn't get your beloved Gruyere, what cheese would you substitute? I've been thinking perhaps an emmanteller (spelling) or a gouda, what is your opinion. I hope to hear back from you before the Superbowl :) Ed the house chefhttps://www.blogger.com/profile/01577365205824100488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34464719975963980162013-01-24T17:46:49.144-05:002013-01-24T17:46:49.144-05:00Dang... I'd done already forgots dat' I al...Dang... I'd done already forgots dat' I already made this dip a whiles back and dat it be a mighty fine good eatin'.<br /><br />I is jest' gonna have to make this fine gourmet meal yet again sometime real soon!<br /><br />Yippers... it was good!S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77550678900252210612013-01-02T14:41:13.128-05:002013-01-02T14:41:13.128-05:00The first time that I made this dip, it was delici...The first time that I made this dip, it was delicious, but the consistency was a little thicker than I prefer. So, the second time I made this, I added 6 oz of plain greek yogurt. It was perfect! Also, I believe that this exact same mixture would be awesome to use to make stuffed mushrooms or stuffed shells. Thanks Chef John!!! YOU DA MAN! : )Anonymoushttps://www.blogger.com/profile/08859341094145003224noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62917712252520697332012-11-29T14:45:39.497-05:002012-11-29T14:45:39.497-05:00Chef John,
I often see your videos on:
www.allreci...Chef John,<br />I often see your videos on:<br />www.allrecipes.com<br />Is it possible to use their shopping list for your recipes?<br />Idon't see that option on your website.<br />sekhttps://www.blogger.com/profile/16954719187739622442noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16797379877711338172012-11-20T15:34:54.375-05:002012-11-20T15:34:54.375-05:00Sure! Why not!?Sure! Why not!?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38081682966103007612012-11-20T15:32:24.812-05:002012-11-20T15:32:24.812-05:00Can chicken be added to this?Can chicken be added to this?Shandahttps://www.blogger.com/profile/09826989689270649250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4530509875129598462012-11-20T15:31:35.273-05:002012-11-20T15:31:35.273-05:00Can chicken be added to this?Can chicken be added to this?Shandahttps://www.blogger.com/profile/09826989689270649250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25910433883213005672012-11-05T23:53:58.350-05:002012-11-05T23:53:58.350-05:00You can make ahead! It's a soft, runny dip, so...You can make ahead! It's a soft, runny dip, so it's already soggy ;) Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76770818477460754072012-11-05T22:27:00.658-05:002012-11-05T22:27:00.658-05:00Hello!
Just caught your video- looks like a great...Hello!<br /><br />Just caught your video- looks like a great thing to bring as an appetizer for Thanksgiving this year! <br /><br />Quick question though- is this something I can make ahead, refrigerate/not bake right away, then bake the following day? I need something that I can mostly make ahead of time, but usually things with cheese I worry about the moisture wanting to separate and making it king of soggy. <br /><br />Any thoughts are appreciated!ShanFitzBanhttps://www.blogger.com/profile/18306055791460760851noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63254675263935778152012-11-05T14:30:24.084-05:002012-11-05T14:30:24.084-05:00Hi Chef John! I've decided that your recipes, ...Hi Chef John! I've decided that your recipes, your ideas, and your inspiration will be part of my weekly culinary experiments from here on out.<br /><br />THANK YOU so much for what you do. Truly.<br /><br />I had a family get-together a few weeks back, and I chose this recipe as my first foray into FoodWishes - and let me tell you, it was an absolute hit. So much so, that I find myself unable to eat the appetizer, mayo-based creations found at restaurants any longer!<br /><br />Thank you so much!Orenwolfhttps://www.blogger.com/profile/16488543081021464225noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9634145756536102832012-10-22T20:47:29.203-04:002012-10-22T20:47:29.203-04:00I'd say serves 6-8I'd say serves 6-8Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11932865641361181662012-10-22T18:40:37.228-04:002012-10-22T18:40:37.228-04:00Hi Chef John! Love your videos...i am hooked :) H...Hi Chef John! Love your videos...i am hooked :) How many people would you say this recipe will serve? I have a party coming up and just wanted to make sure i make enough. Thank You!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77201194383464026182012-10-15T15:09:01.755-04:002012-10-15T15:09:01.755-04:00it did 2 of those, which i believe are 12oz each.it did 2 of those, which i believe are 12oz each.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21833688416386940752012-10-15T14:55:09.613-04:002012-10-15T14:55:09.613-04:00How many of those little ramekins were you able to...How many of those little ramekins were you able to get filled with this recipe? Thanks.Anonymoushttps://www.blogger.com/profile/10306761233129099932noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36657756287202025902012-10-01T14:23:43.291-04:002012-10-01T14:23:43.291-04:00*gasp* How have you managed to grate your mozzarel...*gasp* How have you managed to grate your mozzarella? Must not be up to your usual standards ;)Georgianoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82032444967187600512012-08-21T14:54:11.140-04:002012-08-21T14:54:11.140-04:00Not sure what you mean by difference... the white ...Not sure what you mean by difference... the white part is solid, and like onion, and the top is hollow and green, more like a chive. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68439754293596742732012-08-21T13:52:31.989-04:002012-08-21T13:52:31.989-04:00question for you: what is the difference between t...question for you: what is the difference between the white ends and green ends of the green onion?? Also I make dips all the time with the cream cheese and use the low fat and nobody ever notices, even low fat cheese!! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84804432243554365782012-08-15T10:49:17.508-04:002012-08-15T10:49:17.508-04:00This Spinach and Artichoke Dip was fabulous! WAY b...This Spinach and Artichoke Dip was fabulous! WAY better than in restaurants, and so easy! Thanks Chef JohnAnonymoushttps://www.blogger.com/profile/09881214334771660956noreply@blogger.com