Best Olive Gardens Hot Artichoke And Spinach Dip Recipes
COPYCAT OLIVE GARDEN HOT SPINACH AND ARTICHOKE DIP
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
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
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
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
ILENE'S HOT SPINACH AND ARTICHOKE DIP
This recipe is a huge hit everytime I make it and never lasts. If by chance you do have leftovers it's good cold, too!
Provided by mswolfcry
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- *Preheat oven to 375 degrees.
- *Thaw and drain spinach. I find it easiest to do this by putting thawed spinach in a clean dish towel and wringing out the excess liquid.
- *Add spinach, chopped artichoke hearts, parmesan cheese and 1 cup monterey jack cheese to a large bowl and combine till well mixed.
- *In a separate bowl mix sour cream, mayonnaise, cream cheese, milk, cream, garlic, pepper flakes, salt and pepper till well combined.
- *Add wet ingredients to spinach and cheese mixture and mix well. Taste for salt -- add a little more if needed.
- *Pour into a greased (butter or Pam) casserole dish and top with remaining 1/3 cup monterey jack cheese.
- *Bake for 25-30 minutes until bubbly.
- *Serve with tortilla chips or baguette slices.
- *Enjoy!
SLOW COOKER SPINACH-ARTICHOKE DIP
This slow cooker spinach-artichoke dip is easy to make and delicious!
Provided by HnyBear
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 2h5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
- Cover and cook on High, stirring occasionally to combine, for 2 hours.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 8.2 g, Cholesterol 55.7 mg, Fat 17.5 g, Fiber 2.7 g, Protein 12.1 g, SaturatedFat 10.9 g, Sodium 615.3 mg, Sugar 1 g
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