Olive Garden Spinach Artichoke Dip
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!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Mayo free spinach artichoke dip, olive garden appetizer, olive garden spinach artichoke dip, olive garden spinach dip, Spinach artichoke dip, Spinach artichoke dip no mayo, Spinach artichoke dip without mayo
Servings: 8 Servings
Calories: 474kcal
- 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
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.
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.
Calories: 474kcal | Carbohydrates: 15g | Protein: 13g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 121mg | Sodium: 1490mg | Potassium: 360mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6431IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 1mg