Olive Garden Spinach Artichoke Dip Recipes

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OLIVE GARDEN SPINACH ARTICHOKE DIP



Olive Garden Spinach Artichoke Dip image

Make Olive Garden Spinach Artichoke Dip at home with this copycat recipe.

Provided by Stephanie Manley

Categories     Appetizer

Time 25m

Number Of Ingredients 14

3 tablespoons butter
3 tablespoons all-purpose flour
1½ cups milk
½ teaspoon salt
¼ teaspoon black pepper
5 ounces frozen chopped spinach
¼ cup artichokes ( diced artichokes (I personally like to use marinated))
½ teaspoon chopped garlic
½ cup Parmesan cheese (shredded)
½ cup Mozzarella cheese (shredded)
1 tablespoon Asiago cheese (shredded)
1 tablespoon Romano cheese ( shredded )
2 tablespoons cream cheese
¼ cup Mozzarella cheese (for the top)

Steps:

  • Thaw spinach and squeeze out excess liquid.
  • Melt butter in a medium-sized saucepan over medium heat melt.
  • Add flour to melted butter. Cook for 1 to 2 minutes or until the sauce becomes fragrant.
  • Add the cold milk and stir until the sauce becomes thick. Season with salt and pepper.
  • Add spinach, artichokes, garlic, Parmesan cheese, Mozzarella cheese, Asiago cheese, Romano cheese, and cream cheese to the saucepan. Stir until the dip becomes warmed through.
  • Pour dip into an oven-proof dish.
  • Sprinkle Mozzarella cheese on top.
  • Place the dip into an oven under the broiler. Broil until the top of the dip begins to brown.

Nutrition Facts : Calories 161 kcal, Carbohydrate 6 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 434 mg, Sugar 2 g, ServingSize 1 serving

COPYCAT OLIVE GARDEN HOT SPINACH AND ARTICHOKE DIP



Copycat Olive Garden Hot Spinach and Artichoke Dip image

I found this recipe on a (since-forgotten) web-site years ago and have been making it since. It's a copycat of Olive Garden's Spinach and Artichoke dip. I find it extremely similar. Whenever I have to go somewhere that I bring an appetizer, this is always the one that is requested.

Provided by AndreaVT96

Categories     < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 164.9, Fat 11.5, SaturatedFat 5.5, Cholesterol 31.2, Sodium 285.9, Carbohydrate 9.6, Fiber 4.6, Sugar 2, Protein 7.3

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

OLIVE GARDEN SPINACH & ARTICHOKE DIP



Olive Garden Spinach & Artichoke Dip image

Make and share this Olive Garden Spinach & Artichoke Dip recipe from Food.com.

Provided by Kritty

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

2 fresh artichokes
1 lemon, juice of, squeezed
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 ounces mascarpone cheese, room temperature
2 tablespoons all-purpose flour, sifted
1 cup parmesan cheese, grated
1/4 teaspoon fresh thyme leave
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh flat leaf parsley, chopped
1 fresh garlic clove, minced
5 green onions, chopped
salt
ground black pepper
1 (6 ounce) package fresh spinach, chopped
8 slices crusty Italian bread
extra virgin olive oil (to drizzle)

Steps:

  • Preheat oven to 325ºF.
  • Artichoke Preparation:.
  • TRIM off stems and dry leaf ends.
  • BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
  • COOL artichokes. Clean, peel, remove center "choke" (the hairy part) and slice artichoke.
  • FOLLOW Dip Preparation steps below.
  • Dip Preparation:.
  • MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
  • COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
  • DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
  • SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

Nutrition Facts : Calories 722.1, Fat 48.2, SaturatedFat 26.7, Cholesterol 147, Sodium 1722.5, Carbohydrate 51.3, Fiber 14.8, Sugar 6.8, Protein 27

SPINACH, OLIVE AND ARTICHOKE DIP



Spinach, Olive and Artichoke Dip image

Provided by Nancy Fuller

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 13

3 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1/2 cup sour cream
10 ounces frozen spinach, thawed and squeezed dry
1/2 cup pitted green olives
One 14-ounce can quartered artichoke hearts, drained
1/2 cup grated mozzarella
1/2 cup grated Pecorino Romano
1 cup grated Parmesan
1 clove garlic, chopped
1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper
12 dough balls frozen dinner rolls, such as Rhodes, thawed

Steps:

  • Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter.
  • In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop.
  • Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan.
  • Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes.

COPYCAT OLIVE GARDEN SPINACH ARTICHOKE DIP



Copycat Olive Garden Spinach Artichoke Dip image

If you are here you know how delicious OG's spinach artichoke dip is! Well, you are in luck, this takes that recipe and multiplies it by love. Love, of course is what takes food from ok, to "more please and can I get the recipe?!" I came up with this recipe after a lot of trial and error, and many outings to olive garden for comparison. It's a huge hit any time I make it, and requested at potlucks.

Provided by Got Sauce

Categories     Spreads

Time 25m

Yield 1 13X9 Casserole Dish, 10-15 serving(s)

Number Of Ingredients 7

2 (10 ounce) boxes frozen chopped spinach
2 (14 ounce) cans artichoke hearts
16 ounces sour cream
4 ounces cream cheese
1/2 ounce salad dressing mix, original ranch powder
4 ounces parmesan cheese
cherry tomatoes, Garnish

Steps:

  • Thaw and squeeze excess water from spinach.
  • Drain and chop artichoke hearts.
  • Mix all the ingredients (minus the tomatoes) in a bowl. More sour cream can be added at this point for a smoother dip.
  • Chop cherry tomatoes.
  • Spread spinach mixture in a 13X9'' casserole dish, garnish with cherry tomatoes.
  • Bake at 350 for 20 minutes or until bubbly.

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