Artichoke Spinach Dip from Olive Garden

From: danakscully64

On Jan 4, 2009

This recipe was awesome! Next time, I'll use more spinach and chop the artichokes really small (I got lazy and left them a little big). Also, I used the parmesan shredded cheese (not the powdery type) and since the mixture wasn't hot enough, the shreds didn't melt. I thought that was normal, but when I reheated it the next day, the cheese melted and made the dip 100 times better. So make sure the dip is really hot, not just warm. This recipe serves close to 8.

From: cali_love

On Jan 2, 2009

Delicious! I served this with pita chips instead of crostini before our Thanksgiving Dinner. It went so fast! Definitely will make again.

From: Just Call Me Martha

On Dec 27, 2002

Definitely worthy of the five-star rating. This dip is so easy to make and I usually have all the ingredients on hand and in the future will ensure that I do, as it can be whipped up in about 5 minutes for unexpected company. I chopped the artichokes right out of the can (drained) and skipped the boiling step. I added about 1 tbsp of lemon juice for a little zing and used fresh garlic instead of the garlic powder. This is excellent served with toasted pita chips or bagel chips.

From: tappies

On Jun 8, 2002

Absolutely addictive and a snap to make! I didn't have any red pepper flakes the first time I made it, so I used Hungarian paprika instead and it was so good I have continued to do so each time I make it. I serve it with nacho chips rather than bread or crackers. Goes equally well with beer and wine.