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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Olive Garden Hot Spinach and Artichoke Dip Recipe

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This recipe for Olive Garden Hot Spinach and Artichoke Dip is from Lynn's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (8 ounce size) cream cheese, at room temperature
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
1 clove garlic, finely minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
1 can (14 ounce size) artichoke hearts, drained, coarsely chopped
1/2 cup chopped frozen spinach, thawed and well drained
1/4 cup shredded Mozzarella cheese
Directions:
Directions:
Preheat the oven to 350 degrees F. Lightly grease a glass pie plate.

In a mixing bowl, beat together the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, and garlic salt.

Stir in the artichoke hearts and spinach until well mixed. The dip can be prepared ahead of time to this step and stored in the refrigerator in a covered container for up to 48 hours.

When ready to bake the dip, spoon it into the greased pie plate. Sprinkle the top of the dip evenly with the Mozzarella cheese.

Place the dip in the oven and bake at 350 degrees F for 25 minutes or until the Mozzarella cheese is melted and lightly browned.

Remove the dip from the oven and serve hot with toasted bread slices or crackers for dipping.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
https://www.cdkitchen.com/recipes/recs/145/Spinach_and_Artichoke_Dip14852.shtml

 

 

 

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