1/2 Photos of Olive Garden Spinach & Artichoke Dip
I absolutely love this dip! I got it from the Olive Garden website.
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Units: US | Metric
- 396.89 g can artichoke hearts, drained and sliced
- 453.59 g cream cheese, room temperature
- 226.79 g mascarpone cheese, room temperature
- 29.58 ml all-purpose flour, sifted
- 236.59 ml parmesan cheese, grated
- 1.23 ml fresh thyme leave
- 1.23 ml crushed red pepper flakes
- 14.79 ml fresh flat leaf parsley, chopped
- 1 fresh garlic clove, minced
- 5 green onions, chopped
- ground black pepper
- 170.09 g package fresh spinach, chopped
- 8 slice crusty Italian bread
- extra virgin olive oil (to drizzle)
- 1Preheat oven to 325ºF.
- 2Artichoke Preparation:.
- 3TRIM off stems and dry leaf ends.
- 4BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
- 5COOL artichokes. Clean, peel, remove center “choke” (the hairy part) and slice artichoke.
- 6FOLLOW Dip Preparation steps below.
- 7Dip Preparation:.
- 8MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
- 9COAT 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.
- 10DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
- 11SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.
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Nutritional Facts for Olive Garden Spinach & Artichoke Dip
Serving Size: 1 (426 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 722.0
- Calories from Fat 433
- Total Fat 48.1 g
- Saturated Fat 26.7 g
- Cholesterol 146.9 mg
- Sodium 1722.4 mg
- Total Carbohydrate 51.3 g
- Dietary Fiber 14.7 g
- Sugars 6.8 g
- Protein 27.0 g
The following items or measurements are not included: