Copycat Olive Garden Hot Spinach and Artichoke Dip
photo by Angela K.
- Ready In:
- 1 (8 ounce) package light cream cheese (texture does better)
- 1 (14 ounce) can artichoke hearts, drained, coarsely chopped
- 1⁄2 cup frozen chopped spinach
- 1⁄4 cup mayonnaise
- 1⁄4 cup parmesan cheese
- 1⁄4 cup romano cheese
- 1 garlic clove, finely minced
- 1⁄2 teaspoon dry basil (1 Tbsp. if using fresh)
- 1⁄4 cup mozzarella cheese, grated
- 1⁄4 teaspoon garlic salt
- salt and pepper
- 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 (be careful to drain this well), and mix until blended.
- Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
- Bake at 350 degrees for 25 minutes or until the top is browned.
- Best served with thinly sliced toasted bread, such as French or Italian.
Loved this recipe! The last spinach artichoke dip I made was dry and it tasted like spinach and Parm cheese overload. This recipe is perfect! It’s creamy, has a great balance of all ingredients, and it tastes like a dip I would pay for at a restaurant. The only thing I added was1/4t of red pepper flakes for some kick. It’s a huge hit with everyone, and I will be making this more often.
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