Olive Garden's Hot Artichoke And Spinach Dip

Penny Hall


I love these flavors together.

★★★★★ 1 vote
15 Min
25 Min


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


  • 1Cooking 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.

Printable Recipe Card

About Olive Garden's Hot Artichoke And Spinach Dip

Course/Dish: Dips
Other Tag: Quick & Easy
Hashtag: #dips