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Olive Garden Hot Artichoke-Spinach Dip copycat recipe by Todd Wilbur
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Olive Garden Hot Artichoke-Spinach Dip

By Todd Wilbur


Score: 4.79. Votes: 38
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Menu Description: "A creamy hot dip of artichokes, spinach and Parmesan with pasta chips."

Just about every aspect of the Olive Garden restaurants was developed from consumer research conducted in a corporate think tank by the General Mills Corporation. Restaurant-goers were questioned about preferences, such as the type of food to be served, the appearance and atmosphere of the restaurant, even the color of the candleholders on each table. The large tables and the comfy chairs on rollers that you see at the Olive Garden restaurants came out of those vigorous research sessions.

I'm not sure if this dish came from those sessions, but according to servers at the Olive Garden, the Hot Artichoke-Spinach Dip is one of the most requested appetizers on the menu. The restaurant serves the dip with chips made from fried pasta, but you can serve this version of the popular appetizer with just about any type of crackers, chips, or toasted Italian bread, like bruschetta.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 1 cup diced artichoke hearts (frozen or canned, but not marinated)
  • 1/2 cup frozen chopped spinach, thawed
  • 8 ounces cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Pinch ground black pepper
On the side
  • Crackers, chips, or toasted bread
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Put the artichoke hearts and spinach in a microwave-safe bowl, and cover it with plastic wrap. Cut a small slit in the plastic to let the steam out, then microwave on high for 4 minutes. Stir, and zap it again for another 2 to 3 minutes or until the artichoke hearts are tender. If you don't want to use a microwave you can also boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.

      2. Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.

      3. Add the spinach and artichoke hearts to the cream cheese and stir well.

      4. Add the remaining ingredients to the cream cheese and combine. Serve warm with crackers, chips, or toasted bread for dipping.

      Tidbits
      : It's easy to make a lighter version of this dip using a reduced-fat cream cheese in the same measurement.

Reviews
Average rating:

Score: 4.79. Votes: 38
Rating of votes (38)
5
 
 
33 customers
4
 
 
2 customers
3
 
 
3 customers
2
 
 
0 customers
1
 
 
0 customers
 
Sparkie
Jul 11, 2015, 22:00

This dip was excellent! Was wondering if anyone ever added Rotel to it & if so, what were your thoughts?

Joy
Dec 12, 2014, 22:00

I made a double batch and it was gone in a flash! Everyone wants the recipe!

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