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olive garden's hot artichoke and spinach dip

(1 rating)
Recipe by
Penny Hall
Tucson, AZ

I love these flavors together.

(1 rating)
yield 6 -10
prep time 15 Min
cook time 25 Min

Ingredients For olive garden's hot artichoke and spinach dip

  • 1 package light cream cheese - (8 oz)
  • 1 can progresso artichoke hearts - (14 oz) -- drained, and coarsely chopped
  • 1/2 cup chopped frozen spinach =(or steamed fresh spinach)
  • 1/4 cup mayonnaise (do not use miracle whip)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated romano cheese = (you can use all parmesan)
  • 1 garlic clove -- finely minced
  • 1/2 teaspoon dried basil = (or 1 tbspn chopped fresh basil)
  • 1/4 cup grated mozzarella cheese
  • 1/4 teaspoon garlic salt --to taste
  • freshly-ground black pepper -- to taste

How To Make olive garden's hot artichoke and spinach dip

  • 1
    Cooking Directions: -------- ------------ -------------------------------- 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 (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

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