Olive Garden Spinach Artichoke Dip
Equipment
- 1 medium mixing bowl
- 1 whisk or mixing spoon
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 8x8 inch baking dish (or similar 1.5–2 qt dish)
- 1 Rubber spatula
Ingredients
- 8 ounce cream cheese softened
- 1 cup sour cream full-fat
- 1 cup mayonnaise
- 1 1/2 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1 can artichoke hearts drained and chopped 14 ounces
- 10 ounce frozen chopped spinach thawed and well-drained
- 3 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 tablespoon olive oil for greasing dish
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease the baking dish with olive oil and set it aside.
- Squeeze the thawed spinach in a clean towel or paper towels to remove as much excess water as possible.
- Chop the drained artichoke hearts into small bite-size pieces.
- In the mixing bowl, add softened cream cheese, sour cream, and mayonnaise and stir until smooth and well combined.
- Add 1 cup of the mozzarella, all of the Parmesan, and all of the Romano cheese to the cream cheese mixture and stir to combine.
- Stir in the chopped artichokes, drained spinach, minced garlic, salt, black pepper, and crushed red pepper flakes until evenly distributed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer with the spatula.
- Sprinkle the remaining 1/2 cup mozzarella evenly over the top.
- Bake for 20–25 minutes, or until the dip is hot and bubbly and the top is lightly golden.
- Remove the dish from the oven and let the dip rest for 5 minutes before serving.
Notes
For best results, make sure the spinach is thoroughly drained so the dip doesn’t become watery, and let the cream cheese soften at room temperature for easier mixing and a smoother texture. You can assemble the dip a day ahead, cover, and refrigerate, then bake slightly longer from cold, and you can adjust richness by swapping some mayonnaise for extra sour cream or using low-moisture, part-skim mozzarella. Serve this dip hot with tortilla chips, toasted baguette slices, breadsticks, or fresh vegetables, and keep it warm on a low setting in a slow cooker for parties while stirring occasionally to prevent sticking.
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