My Olive Garden Spinach Artichoke Dip is so good you could literally just gobble it up with a spoon – and sometimes I do!! It’s got the tang, it’s got the cheese… everything you need to please dinner guests young and old, meat eaters and veggie lovers alike. And all on a budget!
Olive Garden Spinach Artichoke Dip
One of the things that I love about the spinach artichoke dip from Olive Garden™ is that it’s hearty (no pun intended with the artichoke hearts!).
You really feel like you’re eating something filling and substantial. In fact, this is one of the Olive Garden appetizers I think could pass as a meal in its own right!
But while we’re on the subject of Olive Garden appetizers and copycats… I’ve basically recreated the whole menu!
Ingredient Notes and Substitutions
- Spinach – I like to use frozen spinach (it’s always ripe and ready to go!), but you need to thaw it first.
And can you use fresh spinach instead of frozen? Absolutely! Just steam or sautee it first, drain the liquid, and measure out ¾ cups to use.
- Cream Cheese – Let it soften or you’ll have a lot of mixing in your future!
It’s possible to speed up the process by cutting it into smaller pieces and letting it sit, covered, at room temperature for 30 minutes to 1 hour.
- Dried Basil & Fresh Parsley – This copycat Olive Garden spinach artichoke dip recipe is convenient in that you can use either fresh or dried herbs.
I recommend this combo, but feel free to use both dried or both fresh, whatever you have!
- Mozzarella Cheese – This is the cheese I recommend for the best melt and mild taste. But don’t let me stop you from trying out some other cheeses!
Monterey Jack, Gouda, and an extra helping of parmesan would never steer you wrong.
Tips for Making Flawless Olive Garden Appetizers at Home
- Broil it at the end for a gorgeous, golden brown finish.
Depending on your oven and the depth of the baking dish, your dip might be nice and toasty before the top is properly bubbly and brown.
In this case, give it a good 5 minutes on broil for it to get just golden on the surface.
- End up with a watery dip?
It’s really important to totally thaw and pat dry the spinach so that there isn’t too much moisture floating around in the dish.
If it still seems too runny to you, you can always add a little more cream cheese. But give it a bake, and I promise it’ll all come together.
- Kick the dip up a notch!
Crushed red pepper flakes are really great for baking in the heat and having pops of spice in certain bites.
Some chopped jalapenos do a good job too, but will affect the texture for sure.
For more heat throughout, a powdered chili pepper or paprika would be better.
- Want a crazy creamy dip?
If you’d prefer a dip with no lumps or bumps, throw everything into a food processor or high powered blender and pulse until everything is totally combined.
Just note that this isn’t the same as the restaurant version, which has savory, tasty bites of the veggies throughout!
Storing and Reheating Spinach Artichoke Dip from Olive Garden
Keep any leftovers (if you have any) in an airtight container and refrigerate for up to 3 days.
Reheat it same as before — in the oven at 350°F for 10 to 15 minutes until bubbly all over.
Spinach artichoke dip can also be frozen in a freezer bag or freezer-safe container. Let it thaw in the fridge overnight before reheating!
Kitchen Tools You Will Need
- Large Bowl – This one is my go-to!
- Baking Dish – One of my absolute favorites! I’ve been using this simple, durable pan for years, and it never disappoints.
Olive Garden Spinach Artichoke Dip Recipe FAQ
It is! There is no meat to be found anywhere in this recipe.
Because of the cheese and cream, however, it is not vegan.
You most certainly can!
To make this bake ahead of time, just go ahead and throw it all together — but don’t throw it in the oven! Instead, cover with plastic wrap (a few layers, just to be safe) and refrigerate.
Once you’re ready to bake it, let it sit at room temperature for just 15 minutes or so, then bake as instructed in the recipe.
So, so much! To make Olive Garden spinach artichoke dip just like the restaurant, serve with flatbread crisps.
But you can literally eat it with anything! I’ve served it with sliced red and green bell peppers and carrots (delicious and crisp!) and also tortilla chips. Pita chips are great and crunchy too — as are crackers!
See what I mean? Anything goes!
With love, from our simple kitchen to yours.
Other Olive Garden Copycat Recipes
Olive Garden Spinach Artichoke Dip Copycat
- 8 ounces cream cheese, at room temperature
- 1/2 cup mayonnaise
- 1/2 cup shredded parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 3 tablespoons fresh chopped parsley
- 14 ounce can artichoke hearts, drained and roughly chopped
- 3/4 cup frozen spinach, thawed and drained
- 1/4 cup shredded fresh mozzarella cheese
- Preheat your oven to 350℉ (175)℃.
- In a large mixing bowl, combine the cream cheese, mayonnaise, shredded parmesan, minced garlic, dried basil and garlic powder.
- Stir in the chopped artichokes, drained spinach, and fresh parsley, making sure they are evenly distributed throughout the mixture.
- Transfer the mixture to a greased oven-safe baking dish or cast-iron skillet.
- Sprinkle the shredded mozzarella evenly over the top of the dip.
- Bake the dip in the preheated oven for 25-30 minutes, or until the dip is bubbly and the cheese on top is golden brown.
- Remove the dip from the oven and let it cool slightly before serving.
- Serve with your favorite tortilla chips, crispy pita chips, or crusty bread for dipping. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2023
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