Creamy, cheesy, and packed with flavor, this copycat Olive Garden artichoke spinach dip is a real crowd-pleaser!
It combines fresh artichokes, spinach, mascarpone, and Parmesan. They come together perfectly for a rich, savory appetizer.
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The easy-to-follow recipe makes an irresistibly bubbly and golden dip in just 25 minutes.
Serve it hot with grilled bread or crackers for the ultimate party or game day snack!
Why You’ll Love This Olive Garden Artichoke Spinach Dip
Restaurant-Quality: This copycat recipe captures the rich, creamy essence of Olive Garden’s famous appetizer. Impress your guests without the need for a reservation.
Customizable Pairings: From grilled bread and crackers to fresh veggie sticks, this dip pairs well with a variety of dippers. It’s versatile for any occasion or dietary need.
Make-Ahead Friendly: Prep the dip in advance and bake it before serving. Save time and stress while ensuring it’s served hot and bubbly.
Super Cheesy: Cream cheese, mascarpone, and Parmesan. Together, they create an incredibly smooth, rich texture. It’s both sophisticated and comforting. Plus, the mascarpone adds an extra layer of silkiness.
Ingredients
- Fresh Artichokes: The star ingredient. When trimmed, boiled, and chopped, they provide a tender, nutty flavor.
- Fresh Spinach: It adds a vibrant color, nutrients, and a subtle earthy taste. Use chopped fresh spinach for a better texture than frozen.
- Lemon: It's used during artichoke preparation to prevent browning. It also adds brightness to the overall flavor profile.
- Cream Cheese & Mascarpone Cheese: They create a rich, creamy base. Mascarpone adds extra smoothness and a subtle sweetness that regular cream cheese lacks.
- Parmesan Cheese: It provides a sharp, salty flavor and creates golden brown spots when baked.
- All-Purpose Flour: It helps prevent separation and creates the perfect dippable consistency.
- Fresh Thyme Leaves & Flat-Leaf Parsley: Thyme provides earthiness, while parsley brings fresh, bright notes.
- Crushed Red Pepper Flakes: They add a mild heat that complements the creamy elements. Adjust to taste.
- Garlic & Green Onions: Garlic adds savory notes, while green onions contribute a mild, earthy flavor and color.
- Salt & Black Pepper: Basic seasonings enhance all the other flavors. Black pepper adds subtle warmth and complexity.
How to Make Olive Garden Artichoke Spinach Dip
You can have this dip ready in just six simple steps!
1. Preheat. Preheat the oven to 325 degrees Fahrenheit.
2. Prepare the artichokes. Trim the stems, remove tough leaves, and cut the sharp tips. Boil in salted lemon water for 30 minutes until tender.
3. Cool and chop. Once the artichokes are tender, peel the leaves and remove the fuzzy choke. Chop into bite-sized pieces.
4. Combine. Mix the cheese bases, flour, Parmesan, herbs, garlic, onions, spinach, and artichokes in a large bowl. Season with salt and pepper.
5. Bake. Spread the dip in a greased baking dish. Bake for 25 minutes until bubbly.
6. Garnish and serve. Sprinkle with additional Parmesan and serve hot with dippers. Enjoy!
Tips for the Best Olive Garden Artichoke Spinach Dip
Below, I’ve included a few tips (and substitutions, if needed) to ensure your dip turns out perfect:
- Chop chop! Chop the spinach into very small pieces to avoid large wilted chunks. This will ensure a smoother texture and even distribution.
- Get toasty. Roasting the garlic clove before mincing will give it a deeper, sweeter flavor. It’s a simple tip that will entirely elevate the dip. Preheat the oven to 400 degrees. Then, roast it wrapped in foil in a muffin tin for 30 to 40 minutes.
- Remember to spray! Don’t skip spraying the baking dish. It prevents sticking and makes serving and cleanup easier.
- No fresh artichokes or mascarpone? Use canned or jarred artichoke hearts instead. Simply drain and chop them. If mascarpone is unavailable, swap with more cream cheese or a mix of sour cream and cream cheese.
- Boost the flavors. Add a handful of shredded mozzarella for an extra cheesy and gooey texture. For a subtle smoky flavor, sprinkle a pinch of smoked paprika into the mixture.
- Be creative. Finish with a sprinkle of fresh parsley, grated Parmesan, or even breadcrumbs. They add a touch of added texture and presentation.
Serving Suggestions
This dip pairs beautifully with grilled bread, crostini, crackers, pita chips, or fresh veggie sticks. You can also enjoy it in other ways.
- Spread for sandwiches
- Topping for baked potatoes
- Pasta sauce
- Filling for stuffed mushrooms
How to Store
Looking for storage and make-ahead tips? You’ve found them!
To Make-Ahead: Prepare the dip up to step 4. Refrigerate it for up to 24 hours, then bake when ready to serve.
To Store: Cover the dip tightly with plastic wrap or transfer to an air-tight container. Refrigerate it for up to 4 days.
To Freeze: Store the cooled dip in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating. Note: The texture may become slightly grainy or watery after thawing due to cheese separation.
To Reheat: Place the dip in an oven-safe dish and cover with foil. Bake at 375 degrees Fahrenheit for 15-20 minutes or until hot and bubbly.
Olive Garden Artichoke Spinach Dip
8
servings20
minutes55
minutes406
kcalThis warm and creamy Olive Garden artichoke spinach dip is the perfect copycat! Loaded with artichokes, spinach, and a blend of cheeses, it’s a crowd-pleaser for any gathering.
Ingredients
2 fresh artichokes
1 teaspoon salt
1 lemon, juiced
2 (8-ounce) blocks cream cheese, softened
8 ounces mascarpone cheese, softened
2 tablespoons all-purpose flour, sifted
1 cup grated Parmesan cheese + extra for garnish
1/4 teaspoon fresh thyme leaves
1 tablespoon fresh flat-leaf parsley, chopped
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
5 green onions, chopped
1 (6-ounce) package fresh spinach, chopped
salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 325 degrees Fahrenheit (160 Celsius).
- Trim the stems and remove the tough outer leaves of the artichokes. Cut off the sharp tips of the remaining leaves.
- In a large pot, bring 3 quarts of water to a boil. Add the salt and lemon juice. Place the artichokes in the boiling water and cook for 30 minutes until tender.
- Remove the artichokes and allow them to cool. Once cooled, peel away the leaves and remove the fuzzy choke from the center. Chop the artichoke hearts into bite-sized pieces.
- In a large mixing bowl, combine the cream cheese, mascarpone, flour, Parmesan, thyme, parsley, red pepper flakes, garlic, green onions, spinach, and the prepared artichokes. Season with salt and freshly ground black pepper to taste. Stir until all ingredients are evenly incorporated.
- Lightly coat a large non-stick baking dish or oven-safe skillet with cooking spray. Spread the mixture evenly in the dish. Bake in the preheated oven for about 25 minutes. Or until the dip is bubbling and heated through.
- Remove the dip from the oven and sprinkle the top with additional grated Parmesan. Serve hot with grilled bread, crackers, or vegetable sticks for dipping. Enjoy!
Notes
- Chop the spinach into tiny pieces for a smoother texture.
- If you forget to set the cream cheese out early, cut it into smaller pieces or microwave it in 10-second intervals.
- Roast the garlic for a deeper flavor.
- Use canned or jarred artichoke hearts to save time.
