This copycat Olive Garden spinach artichoke dip is the ultimate creamy and cheesy appetizer dip, and it will surely be the center of attention on your appetizer table. Whether you serve this dip with baguette slices, pitas, or tortilla chips, this warm dip is a classic!
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Why You'll Love This Recipe
- The ultimate appetizer: Spinach and artichoke dip is a classic, well-loved appetizer for a good reason - it is absolutely delicious. This recipe ticks all the boxes of a good spinach dip with creaminess, tangy bites, and lots of cheese.
- Just like the restaurant: This spinach artichoke dip is just like the one you would get at the Olive Garden. If you're making some of your Olive Garden favorites at home, you may as well start with this dip, too!
- No mayo needed: Sometimes the idea of warm mayonnaise can be off-putting. If you are someone who doesn't love warmed mayo in your dip, then this recipe is for you.
Ingredient Notes
- Artichoke hearts: You can often find artichoke hearts in a can or jar. I like using artichoke hearts in brine because it adds a bit of acidity to the dip. You can use whole or chopped artichoke hearts.
- Frozen spinach: I find that frozen spinach works best because once it is thawed, you can easily get rid of all of its excess moisture without having to cook it.
- Sour cream: You must use full-fat sour cream for this recipe. Lower-fat sour cream has a thinner consistency which is not ideal for this dip.
- Shredded cheeses: This recipe calls for mozzarella, asiago, parmesan, and pecorino romano cheese. I recommend that you shred the cheese fresh before making the dip, for the best melty texture.
- Dried seasoning: You will need onion powder, garlic powder, and red chili flakes.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Cream cheese: You can substitute with mascarpone cheese if you want a richer flavor and texture.
- Frozen spinach: You can use fresh baby or regular spinach. If using fresh spinach, you will want to sauté it beforehand and squeeze out any extra moisture.
- Mozzarella cheese: Provolone cheese is another great melting cheese that will work perfectly with the flavors of this dip.
- Garlic powder: Fresh garlic is a great option instead of garlic powder.
Variations
- Sundried tomato: Add chopped sundried tomatoes to the mix for a pop of sweetness and a touch of tang.
- Spicy: Add some chopped Calabrian chilies or Calabrian chili paste for a spicy version of classic spinach artichoke dip.
- Extra texture: Sprinkle the top with golden breadcrumbs for an extra layer or crunch.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Thaw the spinach: Thaw the frozen spinach 20-30 minutes before making the dip.
Preheat the oven: Preheat the oven to 375°F.
Add the Ingredients
Add the cream cheese, sour cream, thawed spinach, artichoke hearts, half of the cheese, and the dried seasonings to a large mixing bowl.
Thoroughly Mix the Dip
Using a rubber spatula, thoroughly combine the ingredients.
If your cream cheese is not fully soft, use a potato masher to fully incorporate any clumps of cream cheese.
Transfer to a Baking Dish
Transfer the mixed dip to a 10.5 x 7.5 baking dish.
Using the same rubber spatula, smooth the dip into an even layer.
Top with Cheese
Top the dip with the remaining shredded cheese.
Bake the dip for 20 minutes until it is bubbly.
Broil the top of the dip for 1-2 minutes until the cheese is lightly browned.
Expert Tips
Drain the spinach: To get rid of all the excess moisture from the spinach, transfer it to a cheesecloth and tightly wring all the water out.
Serve the dip hot: The texture of this dip is best when it is hot or warm. As the dip cools, the cheese will solidify which is not the texture you are looking for.
Make Ahead & Storage
- You can assemble this dip in the baking dish 1 day before you plan to serve it.
- When you are ready to serve, transfer the assembled dip to the oven and bake as directed.
- Leftover dip can be stored in an airtight container in the fridge for 2-3 days. Reheat the dip in the oven.
Serving Suggestions
- Appetizers: This dip is a great addition to your spread of appetizers, including everything bagel pretzel dogs, stuffed mushrooms neptune, and classic sausage rolls.
- Mains: Serve this dip as a starter for an Olive Garden dinner at home. Some of my favorites are Olive Garden chicken parmigiana, Olive Garden eggplant parmigiana, and Olive Garden five cheese ziti al forno. Of course, you need Olive Garden breadsticks to round everything out!
More Appetizer Recipes
Olive Garden Spinach Artichoke Dip
Equipment
- Baking Dish - 10.5 x 7.5 size
Ingredients
- 16 oz Cream cheese - softened
- 3 cups Sour cream
- 12 oz Frozen spinach - thawed, chopped, dried
- 2 cups Artichoke hearts - chopped
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- 2 teaspoon Kosher salt
- ½ teaspoon Red chili flakes
- ½ cup Mozzarella cheese - shredded
- ¼ cup Parmesan cheese - shredded
- ¼ cup Pecorino Romano cheese - shredded
- ¼ cup Asiago cheese - shredded
Instructions
- Preheat the oven to 375°F.
- Mix the shredded cheeses in a small mixing bowl.½ cup Mozzarella cheese, ¼ cup Parmesan cheese, ¼ cup Pecorino Romano cheese, ¼ cup Asiago cheese
- Add the cream cheese, sour cream, thawed spinach, artichoke hearts, half of the cheese, and the dried seasonings to a large mixing bowl.16 oz Cream cheese, 3 cups Sour cream, 12 oz Frozen spinach, 2 cups Artichoke hearts, 2 teaspoon Garlic powder, 2 teaspoon Onion powder, 2 teaspoon Kosher salt, ½ teaspoon Red chili flakes
- Using a rubber spatula, thoroughly combine the ingredients. If your cream cheese is not fully soft, use a potato masher to fully incorporate any clumps of cream cheese.
- Transfer the mixed dip to a 10.5 x 7.5 baking dish. Using the same rubber spatula, smooth the dip into an even layer.
- Top the dip with the remaining shredded cheese. Bake the dip for 20 minutes until it is bubbly. Broil the top of the dip for 1-2 minutes until the cheese is lightly browned.
Shawn says
I made this for the football game this past weekend for my friends. It was awesome!! The whole dish was empty before the game was done.