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Copycat Olive Garden Hot Spinach and Artichoke Dip
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 35 min
- Yield
- 8.00 - serving(s)
Categories
- Dip
Cuisine
- Italian-inspired
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Copycat Olive Garden Hot Spinach and Artichoke Dip brings together 1 (8 ounce) package light cream cheese (texture does better), 1 (14 ounce) can artichoke hearts, drained, coarsely chopped, 1/2 cup frozen chopped spinach in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 1 (8 ounce) package light cream cheese (texture does better)
- 1 (14 ounce) can artichoke hearts, drained, coarsely chopped
- 1/2 cup frozen chopped spinach
- 1/4 cup mayonnaise
- 1/4 cup parmesan cheese
- 1/4 cup romano cheese
- 1 garlic clove, finely minced
- 1/2 teaspoon dry basil (1 Tbsp. if using fresh)
- 1/4 cup mozzarella cheese, grated
- 1/4 teaspoon garlic salt
- salt and pepper
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Instructions
Allow cream cheese to come to room temperature.
Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended.
Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
Bake at 350 degrees for 25 minutes or until the top is browned.
Best served with thinly sliced toasted bread, such as French or Italian.
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