Olive Garden Spinach & Artichoke Dip Recipe - Food.com (2024)

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photo by DeliciousAsItLooks

Reviews

1. This dip is the bomb. I took it to my parents as an appetizer to dinner, and we all couldn't stop eating it! I just used a can of artichoke hearts and chopped them up. I did make sure to drain and dry them really well to so the dip didn't turn out runny.

   DeliciousAsItLooks

2. This is the BEST spinach artichoke dip ever! Took it to a party last night and it disappeared immediately. I made it as written except for dried herbs and garlic instead of fresh and canned artichokes. This blows all other spinach artichoke dips away!!! Make it, you won't be disappointed!!

   laughingdogs

3. It tasted okay when I first got it out of the oven, but as it cooled the marcapone really overpowered all the other ingredients. Don't get me wrong, and I'm definitely not trying to be a jerk to the OP, but for me, I think some plain Greek yogurt drained overnight might work better - I haven't had a chance to try this, so... I also noticed that rewarming this didn't work so well. Just my take on this.

   OzarkChris

4. Someone gave me fresh artichokes and I was trying to find a way to use them. Thanks for this recipe! I added 3 strips of chopped bacon and left out the onions. I also just used dried spices because I couldn't find fresh at the store. Olive Garden's dip is my husband's favorite of all the restaurants we go to, and he said this one may be even better, and at LEAST it's just as good.Since this was my first time cooking artichokes, I had to look for better directions. Other sites say to trim off the dry ends of the leaves and the stem, and boil for 30-45 minutes. I boiled for 30 since they were also getting baked. I didn't want them too mushy.

   BeQui

   See Also

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5. This is exactly it! I leave out the onions and pepper flakes since I have little kids eating it...but its awesome!

   Nikki S

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Tweaks

1. I can only imagine how GOOD this would be with real mascarpone cheese! I used a substitute of 8 ounces cream cheese, 1 T butter, 1/4 C sour cream and 2 T evaporated milk ~ made the dip with 2 garlic cloves and an 8 ounce container of Romano cheese. The red pepper flakes gives the dip a nice little kick! Instead of using french bread, I brushed tortillas with olive oil and crisped them on the griddle ~ Made for my 2009 Fall PAC baby ~ :)

   KerfuffleUponWincle

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