Brandy Bender Recipe

Copy Cat - Olive Garden Artichoke Spinach Dip

By Brandy Bender MisDisturbed19

Recipe Rating:
Prep Time:
Cook Time:

Brandy's Story



1/2 c
frozen spinach. thawed and chopped
1 c
artichoke hearts, chopped
8 oz
cream cheese
1/2 c
parmesan cheese, grated
1/2 tsp
crushed red pepper flakes
1/4 tsp
1/8 tsp
garlic powder
1 dash(es)
ground pepper
crackers, tortilla chips or sliced bread

Directions Step-By-Step

Simmer the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat, until tender, about 10 minutes.
Drain in a colander when done. Heat the cream cheese in a small bowl in the microwave set on high for 1 minute Or, use a saucepan to heat the cheese over medium heat just until hot.
Add the spinach and artichoke hearts to the cream cheese and stir well. Stir in the Parmesan, pepper flakes, salt, garlic powder, and ground pepper, combining well. Serve hot with crackers or toasted bread for dipping.

You May Also Like:



Debi Odom Debi4fun
Dec 25, 2012
Thank you for posting this recipe. I had this recently at olive garden and fell in love! I will include this in my cookbook too! God Bless!
Christine Riddell Durtybird
Apr 5, 2012
Great dip was a huge hit this past weekend, will tweak a few items next time but a wonderful base thanks for sharing :)