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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Olive Garden's Hot Artichoke and Spinach Dip Recipe

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This recipe for Olive Garden's Hot Artichoke and Spinach Dip is from The Gerstner/Robbins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8oz. pkg. of light cream cheese (can use regular, the texture seems a bit better with light cream cheese)
1 can (14 oz) Progresso Artichoke Hearts, drained and coarsely chopped
1/2 C. of frozen spinach, chopped and steamed
1/4 C. mayonnaise (use real, not Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan if you like)
1 clove of garlic, finely minced
1/2 tsp. basil (dry - 1 Tbsp if fresh)
1/4 C. Mozzarella Cheese, grated
1/4 tsp. garlic salt
salt and pepper to taste
Directions:
Directions:
Allow cream cheese to come to room temperature then cream together with mayonnaise, Parmesan and Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (make sure to drain well), and mix until blended. You can store this until ready or continue with recipe. Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bake 350º for 25 minutes or until the top is browned. Serve with toasted bread.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I got this recipe from CopyKat Creations a few years ago and made this at home. It really does taste like what you get at Olive Garden!

 

 

 

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