Description
A creamy, cheesy, and flavorful spinach artichoke dip inspired by Olive Garden. This copycat recipe is perfect for parties and gatherings, served hot with your favorite dippers.
Ingredients
Scale
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth.
- Stir in the grated Parmesan cheese, shredded mozzarella cheese, and shredded Monterey Jack cheese.
- Add the minced garlic, salt, and pepper. Mix well.
- Gently fold in the thawed and squeezed dry spinach and the chopped artichoke hearts.
- Spread the mixture evenly into a small oven-safe skillet or baking dish.
- Bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted and lightly golden.
- Serve your delicious Olive Garden spinach artichoke dip hot with tortilla chips, crusty bread, or vegetable sticks.
Notes
- For an extra cheesy dip, you can add a bit more mozzarella or Monterey Jack cheese on top before baking.
- If you prefer a smoother dip, you can pulse the spinach and artichokes in a food processor before adding them to the mixture.
- Ensure the spinach is thoroughly squeezed dry to avoid a watery dip.
- This Olive Garden spinach artichoke dip is best served immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of dip
- Calories: Approx. 250-300
- Sugar: Low
- Sodium: Moderate
- Fat: High
- Saturated Fat: High
- Unsaturated Fat: Low
- Trans Fat: 0g
- Carbohydrates: Low
- Fiber: Low
- Protein: Moderate
- Cholesterol: Moderate