Olive Garden Artichoke Spinach Dip

Short description

This homemade Olive Garden-inspired artichoke spinach dip is creamy, savory, and packed with flavor. Featuring tender artichokes, fresh spinach, and a blend of cream cheese, mascarpone, and Parmesan, this dip is perfect for parties or as a delicious appetizer to share with friends and family.

Why You’ll Love This Recipe

• Rich and creamy: The combination of cream cheese, mascarpone, and Parmesan creates a luscious, velvety texture that’s perfect for dipping.
• Flavor-packed: With artichokes, spinach, garlic, green onions, and a touch of red pepper flakes, this dip has a savory and slightly spicy flavor that everyone will love.
• Perfectly baked: The dip is baked until bubbly and golden, creating a warm and satisfying appetizer.
• Impressive but easy: While it feels indulgent, this dip is simple to prepare and is sure to impress guests at any gathering.
• Versatile: Serve with grilled bread, crackers, or fresh vegetable sticks for dipping, making it a great choice for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dip:

• 2 fresh artichokes
• 1 teaspoon salt
• 1 lemon, juiced
• 2 (8-ounce) blocks cream cheese, softened
• 8 ounces mascarpone cheese, softened
• 2 tablespoons all-purpose flour, sifted
• 1 cup grated Parmesan cheese + extra for garnish
• 1/4 teaspoon fresh thyme leaves
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 garlic clove, minced
• 5 green onions, chopped
• 1 (6-ounce) package fresh spinach, chopped
• Salt and freshly ground black pepper, to taste

Directions

Prepare the Artichokes:

1. Trim and cook the artichokes: Preheat your oven to 325°F (160°C). Trim the stems of the artichokes and remove the tough outer leaves. Cut off the sharp tips of the remaining leaves.
2. Boil the artichokes: In a large pot, bring 3 quarts of water to a boil. Add 1 teaspoon of salt and the juice of one lemon. Place the artichokes in the boiling water and cook for about 30 minutes, or until tender.
3. Cool and chop the artichokes: Once tender, remove the artichokes and allow them to cool. Peel away the leaves and remove the fuzzy choke from the center. Chop the artichoke hearts into bite-sized pieces and set aside.

Prepare the Dip:

4. Make the dip mixture: In a large mixing bowl, combine the cream cheese, mascarpone cheese, sifted flour, grated Parmesan, thyme, parsley, red pepper flakes, minced garlic, green onions, and chopped spinach. Stir well until all ingredients are evenly incorporated.
5. Add the artichokes: Add the prepared artichokes to the mixture and season with salt and freshly ground black pepper to taste. Stir everything together until it’s well combined.
6. Transfer to a baking dish: Lightly coat a large non-stick baking dish or oven-safe skillet with cooking spray. Spread the dip mixture evenly into the dish.

Bake the Dip:

7. Bake: Place the dip in the preheated oven and bake for about 25 minutes, or until the dip is bubbling and heated through.
8. Garnish: Remove the dip from the oven and sprinkle the top with extra grated Parmesan for a finishing touch.

Serve:

9. Enjoy: Serve hot with grilled bread, crackers, or fresh vegetable sticks like carrots, celery, or bell peppers for dipping. Enjoy!

Servings and timing

• Serves 6-8 (depending on portion size)
• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

Variations

• Add bacon: For a smoky flavor, add cooked crumbled bacon to the dip mixture before baking.
• Vegan version: Use dairy-free cream cheese and mascarpone, as well as a vegan Parmesan alternative for a dairy-free dip.
• Spicy version: Add extra crushed red pepper flakes or a dash of hot sauce to kick up the heat.
• Cheesy version: Stir in more mozzarella or cheddar cheese into the mixture for an extra cheesy dip.

Storage/Reheating

• Refrigeration: Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dip freezes well. Let it cool completely, then transfer it to an airtight container and freeze for up to 1 month.
• Reheating: Reheat the dip in the oven at 350°F (175°C) for 15-20 minutes or until hot. You can also reheat it in the microwave in 30-second intervals until heated through.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw and squeeze out any excess moisture before adding it to the dip.

2. Can I prepare this dip ahead of time?

Yes, you can prepare the dip ahead of time, cover it, and refrigerate it for up to 24 hours. When ready to bake, let it come to room temperature before placing it in the oven.

3. Can I use jarred artichokes instead of fresh?

Yes, jarred or canned artichokes can be used, but fresh artichokes provide a more vibrant flavor. If using jarred artichokes, make sure to drain and chop them before using.

4. Can I make this dip spicier?

Yes, add more crushed red pepper flakes, some hot sauce, or even finely diced jalapeños to give the dip a spicy kick.

5. How do I know when the dip is ready?

The dip is done when it is bubbling around the edges and the top is lightly golden brown. A good test is to insert a spoon into the center—if it’s hot and bubbly, it’s ready!

6. How can I make this dip less rich?

To make the dip a bit lighter, you can substitute half of the cream cheese and mascarpone with Greek yogurt or a lighter cream cheese alternative.

7. Can I make this dip without the flour?

Yes, the flour is used to help thicken the dip, but you can omit it. If you do, the dip may be a bit more runny, but still delicious.

8. What else can I serve with this dip?

This dip pairs well with grilled pita, fresh bread, tortilla chips, or crackers. You can also serve it with fresh veggie sticks like cucumber, celery, or bell peppers.

9. Can I add other herbs to the dip?

Yes! Feel free to experiment with other herbs like oregano, basil, or rosemary for different flavors.

10. Can I make this dip gluten-free?

Yes, this dip is naturally gluten-free as long as you ensure the flour is replaced with a gluten-free alternative (such as cornstarch or rice flour).

Conclusion

This Olive Garden-inspired artichoke spinach dip is the perfect combination of creamy, cheesy, and savory flavors, all baked to bubbly perfection. Whether for a party, family dinner, or cozy night in, it’s sure to be a crowd-pleaser. With its rich texture and vibrant flavors, it’s a dip you’ll want to make again and again!

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