Yep! They work great! I sent DH once for the artichokes and he thought the jar ones were too expensive and came home with the canned ones - LOL! Since then that is all I use for the dip. I also switched to sour cream and cream cheese last time because Grace is allergic to eggs and can't have mayo. It worked well. Antipasti platter, bruchetta, etc. I still stick with the marinated ones in a jar. I don't care for the frozen ones.

I think the spinach dish will be fine if frozen - the potato dish not so much. If it were pureed potatoes, it would be a different story, but potato gratin is not quite the same after having been frozen. If you make a broccoli dish, freeze it before you cook it or only partially cook it. Lars

gimme2beats, was it a seasoning mix that you added to sour cream and/or mayonnaise, and did you have to add your own spinach and artichokes? I think Tastefully Simple has a seasoning mix that is similar.

Ooooooooooo I've got a good one! This is absolutely DEMAMDED at every family gathering,and people want the recipe everywhere I bring it. 1/2 stick butter 1/4 cup flour 1/2 cup finely chopped onion 1 tablespoon fresh minced garlic ( i often use more,but that's the MINIMUM) 2 cups heavy cream ( you can use 1 cup cream and 1 cup whole milk, but don't use all milk,it wont turn out right) 10 oz frozen spinach,thawed and squeezed dry 1 small jar marinated artichokes hearts,rinsed and chopped 1 -8 oz block cream cheese 8 oz Monterey jack,grated 1 cup grated parmesan cheese Melt the butter. Gently cook the onions and garlic until soft. Whisk in the flour and cook for a minute or so on low to medium heat. Whisk in the heavy cream. Cook until it starts to thicken, usually less than a minute. Add the cream cheese and whisk in. When that's almost melted in,whisk in the Monterey jack and half the parmesan. Finally mix in the spinach and artichoke hearts. Put into a baking dish,top with the remaining parmesan and bake until bubbly. I don't add salt because all the cheeses seem to season it and I use salted butter. But taste before you put it in the dish and season with salt to your taste. Every so often I need to add a pinch or two to a batch for some reason. The most important thing is to make sure the spinach is dry. Squeeze as much liquid out as you can. Also, make sure all the marinade is rinsed off the artichoke hearts. If you use the unmarinated ones, I find they are hard and unpleasant to eat,i often just use the leaves of the hearts. This can also be made and then put into a crock pot instead of baked, just mix all the parmesan in instead of topping it.