Artichoke Spinach Dip from Olive Garden

From: Chef #344700

On Nov 8, 2009

I thought this recipe was a good base but needed a little extra something. I softened 1/2 cup onions and 1 tbs. garlic in olive oil then added all ingredients in my pan. I transferred the dip to a baking dish and baked at 350 for 20 minutes. Turned out great!

From: Dani Joy

On Oct 10, 2009

This my go-to recipe for girls' night. It's almost as good with low-fat cream cheese, and even better with fresh spinach wilted on the stove!

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.