Olive Garden Hot Artichoke and Spinach Dip

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Ready In:
20mins
Ingredients:
8
Serves:
10-14
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ingredients

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directions

  • Preheat broiler and spray a baking dish with cooking spray (Pam).
  • Mix all ingredients together and place under a broiler until golden and bubbly.

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Reviews

  1. I used light cream cheese, and light sour cream. I omitted the olive oil, and topped it with mozzerella. It made a great tasting, good consistency dip (which was fairly low-fat).
     
  2. absolutely WONDERFUL! Makes a lot but I halved the recipe and all is well
     
  3. I added more parmesan and only half a can of artichokes that I rinsed, the consistency and flavor is great but I figured out that my oven runs hot so I had to heat it at 350 for about 10 minutes and then put it under the broiler for just a second otherwise it blackened in like 2 minutes. Good recipe just needs some tweaking.
     
  4. I added more parmesan cheese, a cup of Mayo, a 8oz. can of diced tomatos and 8oz. of Mozerella cheese.
     
  5. I served this at my Christmas Cocktail Party - it was a great munchie to go w/ all the drinks! I sauteed about 1/4 cup of chopped onions, 4 cloves of minced garlic, salt, pepper, and oregano (didn't have marjoram) in the 2 tablespoons of olive oil. I let the mixture get fragrant and the onions soften, then added the chopped artichokes. I thawed the spinach for 5 mins in the microwave, and then mixed everything together in a big bowl. I poured the dip into a casserole dish, topped it with mozzerella, and baked until bubbly and put under the broiler until browned. I served it with slices of french baguette seasoned with olive oil, garlic salt, and parsley flakes. It was a hit! I'm glad I added a couple other items to the recipe, it was very flavorful!
     
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