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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (126g) Recipe makes 10 servings |
||
| Calories 300 | ||
| Calories from Fat 225 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.1g | 38% | |
| Saturated Fat 14.2g | 71% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 563mg | 23% | |
| Potassium 233mg | 6% | |
| Total Carbohydrate 4.7g | 1% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 0.5g | ||
| Protein 15.3g | 30% | |
Olive Garden Hot Artichoke and Spinach Dip
SERVES 10 -14
Ingredients
-
2 (8 ounce) packages light cream cheese, softened at room temperature
- 1 (8 ounce) package parmesan cheese, Grated
- 1 (8 ounce) container sour cream
- 0 artichoke (chop finely)
- 1 (10 ounce) package frozen spinach
- 2 tablespoons olive oil
- 1 tablespoon marjoram
- red peppers, Crushed
Directions
1
Preheat broiler and spray a baking dish with cooking spray (Pam).2
Mix all ingredients together and place under a broiler until golden and bubbly.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Ginger in Summit Lake, WI
On May 10, 2009
absolutely WONDERFUL! Makes a lot but I halved the recipe and all is well
From: celestial_star03
On Jan 27, 2009
I added more parmesan and only half a can of artichokes that I rinsed, the consistency and flavor is great but I figured out that my oven runs hot so I had to heat it at 350 for about 10 minutes and then put it under the broiler for just a second otherwise it blackened in like 2 minutes. Good recipe just needs some tweaking.
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).
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