Best Copycat Olive Garden Hot Spinach And Artichoke Dip Recipes

Copycat Olive Garden Hot Spinach and Artichoke Dip image

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

Olive Garden Spinach & Artichoke Dip image

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 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.