Olive Garden Spinach & Artichoke Dip
1 Hr
Prep: 30 mins | Cook: 30 mins | Servings: 4


  • 2 fresh artichokes
  • 1 lemon, juice squeezed
  • 1 tsp salt
  • 1 lb cream cheese, room temperature
  • 8 oz mascarpone cheese, room temperature
  • 2 Tbsp all-purpose flour, sifted
  • 1 cup Parmesan cheese, grated
  • 1/4 tsp fresh thyme leaves
  • 1/4 tsp crushed red pepper
  • 1 Tbsp fresh flat leaf parsley, chopped
  • 1 garlic clove, minced
  • 5 green onions, chopped
  • 1 6-oz pack fresh spinach, chopped
  • 8 slices crusty Italian bread
  • Extra virgin olive oil (to drizzle)
  • Ground black pepper to taste
  • Salt to taste

Artichoke Directions

  1. Preheat oven to 325ºF.
  2. Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.
  3. Afterwards, allow the artichokes to cool. Then clean, peel, remove the center “choke” and slice the artichokes.

Dip Directions

  1. Including prepared artichokes, mix all ingredients in a large bowl, except bread and extra virgin olive oil.
  2. 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.
  3. Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.
  4. Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.

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