We've been 2 Orlando twice and are visiting end of August, we always look forward to Dan Marino's at Pointe Orlando. We just love the spinach cheese dip and now I just found out they will be closed still!! Anyone any idea where I can find a replacement for this dish, preferably in the vicinity of I'Drive! I know this is far fetched but since we're from Belgium we don't visit the States that regularly.

I don't remember if I've had the Spinach Dip at Dan Marino's, but it is a fairly common appetizer these days in the US....I know Friday's has them, as well as many other chains you're sure to find on I-Drive....

Dante Culpepper.

Olive Garden has a spinach artikoke dip that I really like.

If you are willling to try something different, go to Cafe Tu Tu Tango on Idrive. It's a LOT of fun. They have a Mediterranean Spinach Dip and a Baked Artichoke and Crabmeat Dip. Both are yumm...excuse me, GREAT!

http://www.cafetututango.com/

If you want to make your own before you get here, take a look at Paula Deen's recipe -

1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips

Well, dang! Here's Dan's very own recipe!

Dan’s Spinach and Three Cheese Dip

Ingredients
Spinach cream recipe, please make and let it set up for a day.
1 pound of Chopped frozen spinach, please defrost for a day in you refrigerator and drain off the liquid.
Spinach cream-
1.5 oz melted butter
1.5 oz flour to make a roux (thickening agent)
1.5 pts of half and half
3.5 oz parm cheese
.5 tsp kosher salt’
2 tbsp of Tabasco

In a heavy duty pot combine the butter and flour, then once the roux is cooked to a light brown color
add in the cream, salt and Tabasco. Once it comes to a boil it will thicken,
Then slowly whisk in your parm cheese. Place this in a plastic container cover and refrigerate
until the next day. Mix in the drained and defrosted spinach 1 pound. Mix well.
To serve place in an approved microwave dish, place equal parts of mozz and cheddar cheese on top usually 8 oz.
Place in a microwave for at least 4 minutes until warm in the center. Top the spinach dip with diced red onions,
sour cream and fresh bacon bits.
Serve with fresh fried tri color tortilla chips.
The recipe yields 1.5 quarts.

thanx for all the tips! But just so you know what I mean: the cheesedip is served hot, made with Spinach, fresh red onions but without any artichokes. We were planning to visit Cafe TuTuTango anyway so I will try theirs then.