Olive Garden Spinach & Artichoke Dip

Recipe by Kritty
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325ºF.
  • Artichoke Preparation:
  • TRIM off stems and dry leaf ends.
  • BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
  • COOL artichokes. Clean, peel, remove center “choke” (the hairy part) and slice artichoke.
  • FOLLOW Dip Preparation steps below.
  • Dip Preparation:
  • MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
  • COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
  • DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
  • SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.
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