Olive Garden Hot Artichoke and Spinach Dip

From: Chef #678669

On Dec 9, 2007

I added more parmesan cheese, a cup of Mayo, a 8oz. can of diced tomatos and 8oz. of Mozerella cheese.

From: UTVolsFan

On Jul 2, 2007

I served this at my Christmas Cocktail Party - it was a great munchie to go w/ all the drinks! I sauteed about 1/4 cup of chopped onions, 4 cloves of minced garlic, salt, pepper, and oregano (didn't have marjoram) in the 2 tablespoons of olive oil. I let the mixture get fragrant and the onions soften, then added the chopped artichokes. I thawed the spinach for 5 mins in the microwave, and then mixed everything together in a big bowl. I poured the dip into a casserole dish, topped it with mozzerella, and baked until bubbly and put under the broiler until browned. I served it with slices of french baguette seasoned with olive oil, garlic salt, and parsley flakes. It was a hit! I'm glad I added a couple other items to the recipe, it was very flavorful!

From: Bri22

On Sep 20, 2003

this was a nice appetizer, I haven't ever had Olive Gardens but it is one of my favorite appetizers at other restaurants. Next time i make it I am going to do two things different, I will chop the spinach because the whole leaves were too long for a dip, second I will bake it until warmed through then broil for the last couple minutes so the top doesnt cook too fast before the middle does.

From: Kat

On Oct 1, 2001

I used light cream cheese, and light sour cream. I omitted the olive oil, and topped it with mozzerella. It made a great tasting, good consistency dip (which was fairly low-fat).