Olive Garden Spinach Artichoke Dip

There’s something about setting down a bubbling dish of creamy, golden-topped spinach artichoke dip that makes the whole room lean in.

You see flecks of deep green spinach and tender artichoke hearts peeking through the velvety, cheese-laden surface, and the aroma—garlicky, cozy, a little tangy—instantly feels like Olive Garden at home.

This is a comforting, restaurant-style appetizer that comes together surprisingly fast, perfect for busy weeknights, casual get-togethers, or anyone new to cooking who still wants “wow” factor.

I remember one rainy afternoon when friends dropped by unannounced. I’d almost nothing planned, just a baguette and a bag of chips. This dip saved the day.

In under 30 minutes, we were gathered around the coffee table, tearing bread, scooping, laughing, the chill outside forgotten.

It shines for game days, holiday spreads, or last-minute cravings. Ready to bring this dish to life?

Why You’ll Love It

• Delivers restaurant-style, ultra-creamy richness in every bite
• Packs in plenty of cheesy, garlicky flavor without being overpowering
• Comes together quickly with basic, easy-to-find grocery store ingredients
• Bakes perfectly ahead for parties and reheats without losing texture
• Pairs beautifully with chips, breadsticks, veggies, or toasted baguette slices

Ingredients

• 8 ounces cream cheese, softened — full-fat for best texture
• 1 cup sour cream — use full-fat for richness
• 1 cup mayonnaise — a neutral, good-quality brand
• 1 1/2 cups shredded mozzarella cheese, divided — low-moisture, part-skim
• 1/2 cup grated Parmesan cheese — finely grated for easy melting
• 1/2 cup grated Romano cheese — adds a sharp, salty bite
• 1 can (14 ounces) artichoke hearts, drained and chopped — packed in water, not oil
• 10 ounces frozen chopped spinach, thawed and well-drained — squeeze very dry
• 3 cloves garlic, minced — fresh, not pre-minced
• 1/2 teaspoon kosher salt — adjust to taste
• 1/4 teaspoon black pepper — freshly ground if possible
• 1/4 teaspoon crushed red pepper flakes, optional — for a mild kick
• 1 tablespoon olive oil — for greasing the baking dish

Step-by-Step Method

Set your oven to 375°F (190°C). Allow it to fully preheat while you prepare the dip. A properly heated oven guarantees the cheese melts evenly and the top browns lightly. Position an oven rack in the center so the dip cooks through without burning. Avoid using convection unless you monitor browning closely.

Prepare the Baking Dish

Lightly grease an 8×8-inch (or 1.5–2 quart) baking dish with olive oil. Use a paper towel or pastry brush to coat the bottom and sides evenly. This prevents sticking and helps the edges turn golden. Set the prepared dish aside within easy reach for when the dip mixture is ready to transfer.

Drain and Squeeze the Spinach

Thaw the frozen chopped spinach completely. Place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink until almost all liquid is removed. Removing excess moisture is essential so the dip stays thick and creamy, not watery. Break up any clumps afterward so it mixes in evenly.

Chop the Artichokes

Open and drain the can of artichoke hearts very well. Pat them dry with paper towels if they seem wet. Place them on a cutting board and chop into small, bite-size pieces. Smaller pieces distribute better in the dip and give a more consistent texture. Set the chopped artichokes aside while you prepare the base.

Mix the Creamy Base

Add softened cream cheese, sour cream, and mayonnaise to a medium mixing bowl. Use a whisk or sturdy spoon to stir until the mixture is smooth and uniform. Make sure no large lumps of cream cheese remain. Softened cream cheese blends more easily, so let it sit at room temperature before mixing for best texture.

Add the Cheeses

Measure 1 cup of shredded mozzarella, the grated Parmesan, and grated Romano cheese. Add them to the cream cheese mixture. Stir thoroughly until the cheeses are evenly incorporated. Reserve the remaining 1/2 cup mozzarella for topping. Combining the cheeses now builds flavor throughout the dip instead of only on the surface.

Fold In Vegetables and Seasonings

Add the chopped artichokes, well-drained spinach, and minced garlic to the bowl. Sprinkle in the kosher salt, black pepper, and crushed red pepper flakes if using. Stir gently but thoroughly, scraping the sides and bottom. Ensure the vegetables and seasonings are evenly distributed so every bite has balanced flavor and texture.

Transfer and Top the Dip

Use a rubber spatula to scoop the mixture into the greased baking dish. Spread it into an even layer, pushing it into the corners. Smooth the surface for consistent baking. Sprinkle the reserved 1/2 cup mozzarella evenly over the top. This final cheese layer creates a bubbly, lightly golden crust in the oven.

Bake Until Bubbly

Place the baking dish on the center oven rack. Bake for 20–25 minutes, or until the dip is hot and bubbly around the edges. Watch for the top to turn lightly golden but not too brown. If needed, rotate the dish halfway through baking for even cooking. Avoid overbaking, which can cause the oils to separate.

Rest Briefly and Serve

Remove the dip from the oven carefully and set it on a heat-safe surface. Let it rest for about 5 minutes. This allows it to thicken slightly and makes serving easier. Serve hot with tortilla chips, toasted baguette slices, breadsticks, or fresh vegetables. Keep warm in a slow cooker on low, stirring occasionally.

Ingredient Swaps

• Use Greek yogurt in place of some or all of the sour cream and/or mayonnaise for a lighter, higher-protein dip.
• Swap cream cheese with Neufchâtel (1/3 less fat cream cheese) for reduced richness, or with vegan cream cheese plus vegan mayo and plant-based mozzarella/parmesan for a dairy-free version.
• If Romano isn’t available, use extra Parmesan or a sharp aged cheese (like Grana Padano or Asiago); if artichokes are hard to find, substitute with extra spinach or finely chopped, sautéed mushrooms for a similar “meaty” texture.

You Must Know

– Doneness • If the top isn’t browning by 20 minutes

Leave the dip in the oven another 5–10 minutes until the cheese is lightly golden and the edges are bubbling vigorously; pale, flat cheese on top usually means the center is still underheated.

– Avoid • To prevent a watery dip

Squeeze the spinach until almost dry (no liquid dripping when you press hard with both hands); even a 1–2 tablespoon puddle in the bowl can thin the texture after it heats.

– Troubleshoot • If the dip comes out too thick or “cheesy-clumpy”

Stir in 2–4 tablespoons warm milk or half-and-half right after it comes from the oven; the heat will smooth it out without breaking the dairy, giving a scoopable consistency.

– Make-Ahead • For prepping 1 day early

Assemble in the dish, cover tightly, and chill up to 24 hours; when cooking from cold, add about 10 extra minutes and watch for the same bubbly edges and 5‑minute stand time before serving.

– Flavor Boost • When you want a restaurant-level punch

Increase garlic to 4–5 cloves and bump crushed red pepper to 1/2 teaspoon; you’ll smell a stronger garlicky aroma as it heats and get a gentle but noticeable warmth in the finish.

Serving Tips

• Serve in a warm ceramic dish surrounded by toasted baguette slices or crostini.
• Pair with an assortment of dippers: tortilla chips, breadsticks, pita wedges, and fresh vegetable sticks.
• Spoon into individual ramekins for parties to keep portions neat and easy to handle.
• Garnish with chopped parsley and extra Parmesan just before serving for color and flavor.
• Keep dip warm in a slow cooker on low, stirring occasionally to prevent scorching.

Storage & Make-Ahead

Refrigerate leftover spinach artichoke dip in an airtight container for up to 3–4 days.

You can assemble it a day in advance, cover, and chill, then bake just before serving (add a few extra minutes).

This dip also freezes well up to 2 months.

Thaw overnight in the fridge before reheating.

Reheating

Reheat gently to keep the dip creamy.

Warm single portions in the microwave at 50–70% power.

Warm larger amounts in a 300°F oven, or in a covered saucepan on low, stirring occasionally.

Game-Day Restaurant Copycat Favorite

Nothing says game day at home like pulling a bubbling dish of spinach artichoke dip from the oven, the cheese just starting to blister and the edges turning golden.

I always set it right in the middle of the coffee table, next to a tangle of cords, remotes, and a pile of mismatched team jerseys.

It feels like bringing a bit of Olive Garden to the living room.

What I love most is how this copycat dip quietly becomes the MVP of the spread:

• It’s rich and cheesy, but still scoopable.
• It stays warm and comforting between plays.
• It tastes like a restaurant treat without the wait.
• It pairs with almost any dippable thing.
• It turns even casual viewers into full-on snack fans.

Final Thoughts

Give this Olive Garden Spinach Artichoke Dip a try and bring a warm, restaurant-style appetizer right to your table.

Feel free to tweak the cheeses or spice level to make it your own—then watch it disappear!

Frequently Asked Questions

Can I Make This Spinach Artichoke Dip in a Slow Cooker From Start to Finish?

Yes, you can. I’d mix everything, spoon it into a greased slow cooker, then cook on low 2–3 hours, stirring occasionally. I love serving it warm alongside flickering candles and crusty bread.

Is This Olive Garden Copycat Recipe Suitable for a Gluten-Free Diet?

Yes, it’s naturally gluten-free as written, as long as every packaged ingredient’s labeled GF. I’d serve it with warm gluten-free baguette slices or crisp veggies—my friends never miss the bread basket at all.

How Can I Scale the Recipe to Serve a Large Party Crowd?

You can comfortably double or triple everything; I’d bake it in multiple shallow dishes so it heats evenly. When I host big gatherings, I prep the mix earlier, chill it, then bake fresh in batches.

Can I Freeze the Unbaked Dip and Cook It Straight From Frozen?

Yes, you can freeze it unbaked and cook from frozen; I do this before busy weekends. Wrap snugly, bake covered until hot and bubbly, then uncover to brown—your kitchen will smell like pure comfort.

What Can I Do if My Dip Turns Out Too Oily or Greasy?

I skim off excess oil with a spoon, then gently blot the surface with a paper towel. Next time, I’d swap some mayo for extra sour cream—learned that on a snowy night entertaining friends.