Olive Garden Spinach Artichoke Dip is always what my friends and I end up craving when it’s game night or, you know, just any old Tuesday. The thing is, though, paying restaurant prices on the regular… nope. Not happening. And when you’re mid-pajamas (trust me, it hits better at home), you don’t want to drive anywhere. So I started making my own copycat version and honestly, it’s spooky how close it tastes! If you’re like me, searching for a copycat that actually nails the flavor, this is the one. If you love easy comfort food, btw, my post on the best homemade Alfredo sauce is another winner to check out.
Key Ingredients for the Dip
Let’s be real, half the fun is just getting all your stuff laid out and imagining the cheesy pool waiting at the end. You only need a handful of classics:
Cream cheese (full-fat, c’mon, we’re being honest here)
Fresh baby spinach, but frozen works fine if that’s what you’ve got hiding behind old frozen waffles
Marinated artichoke hearts, chopped up small so you don’t get huge weird chunks (been there)
Mozzarella cheese and Parmesan cheese — don’t use the weird shelf-stable shaker stuff, please, Mom would disown me
A bit of mayo and sour cream
Garlic (the love language), onion powder, and just a touch of red pepper flakes if you want it to punch a little
That’s really it. No fancy imported cheese. No trying to pronounce things that sound French. Promise.
A little confession — I used to skip the artichokes for years cause I thought they were too fancy. Regret it every time, so don’t leave ’em out.
This is so much better than anything I’ve ordered in a five-star restaurant! I never expected a homemade version of Olive Garden Spinach Artichoke Dip could be this easy and good. – Annie P.
Step-by-Step Preparation Method
Here’s the scoop: You don’t need special skills, just a baking dish and a strong stirring arm. First, preheat your oven to 375 (so it’s ready and roaring by the time you’re done mixing). In a big bowl, beat your cream cheese until it’s softer than a cloud. Add in sour cream, mayo, garlic, and onion powder. Give it a good mix.
Next, dump in your chopped spinach and artichoke hearts. Sprinkle in most of your mozzarella and Parmesan, but save a little for that golden top. Stir it together until it looks like a thick, green-and-white party.
Spread this magical, cheesy mess into your baking dish. Cover the top with the bit of reserved cheese. Bake about 25 minutes (maybe 30 if you got distracted— I’m always peeking in too early). When the top is bubbling and just starting to brown, you’re set.
A side note: if you like it a little spicy, add more pepper flakes right before baking.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese | 8 oz | Make sure it’s softened |
| Fresh Baby Spinach | 2 cups | Can substitute frozen |
| Marinated Artichoke Hearts | 1 cup | Chopped small |
| Mozzarella Cheese | 1 cup | Shredded |
| Parmesan Cheese | 1/2 cup | Grated |
| Mayo | 1/4 cup | Optional for creaminess |
| Sour Cream | 1/4 cup | Optional for texture |
| Garlic | 2 cloves (minced) | Fresh preferred |
| Onion Powder | 1 tsp | For added flavor |
| Red Pepper Flakes | 1/2 tsp (optional) | Add if you like heat |
Tips for Perfecting Your Dip
Okay, my unofficial motto: it’s almost impossible to mess this up, but a few things can make it next-level. First, let your cream cheese sit out for 15-20 minutes so you don’t end up wrestling it in the bowl. If using frozen spinach, squeeze the heck out of it — water is not your friend here.
Use a combo of cheeses. Just one is boring. Mozzarella gives you the stretch, Parmesan brings salty power. Don’t skip fresh garlic. Ever. If you’re feeling fancy, swap in a little Monterey Jack for an extra gooey finish.
Crowd coming over? Double the batch and use a bigger pan. And please, for the love of snacking, don’t under-bake. The middle should be hot and melty.
Oh, and for another classic party favorite, I always have cheesy stuffed shells as a backup dish.
Serving Suggestions
Let’s talk dipping. Or, you know, aggressive cheese scooping.
- Grab a fresh loaf of crusty bread (baguette, yes!), slice it up, and toast with butter.
- Bagel chips are practically made for this dip — so crunchy.
- Sturdy tortilla chips, not flimsy ones. You’ll want the dip delivery vehicle to be reliable.
- Unexpected but amazing: carrot sticks or sweet peppers if you have veggie fans around.
Feel free to plop it on top of baked chicken or mix into pasta, if you’re living your best carb life.
Common Questions Answered
Q: Can I use canned artichoke hearts?
A: For sure! Just drain and chop. I’ve used both canned and marinated — both work, though marinated has more zing.
Q: Does this reheat well?
A: Absolutely. Microwave leftovers for 30 seconds at a time, stirring in between. It’s ooey-gooey again in a snap.
Q: Can I prep Olive Garden Spinach Artichoke Dip ahead?
A: Yup, mix everything together, cover, and stash in the fridge. Bake right before serving, easy as pie.
Q: Is it vegetarian?
A: Sure is! No meat hiding in here, just lots of cheese and veg.
Q: Can I make this in a slow cooker?
A: Oh yeah. Dump everything in, stir, and let it go on low for about two hours.
Ready, Set, Snack!
Look, sometimes you want Olive Garden Spinach Artichoke Dip without someone else holding the bread basket hostage. With this recipe, you can whip it up whenever you want, no reservations or polite small talk required. I honestly think it rivals any restaurant version, but hey, don’t take my word for it, check out this crowd-pleasing version at Olive Garden Spinach Artichoke Dip Copycat – The Slow Roasted … if you want a second opinion. For dietary details or what the pros serve, peek at the Spinach-Artichoke Dip | Lunch & Dinner Menu | Olive Garden Italian. Roll up your sleeves, snag those chips, and get ready to wow your friends (or just yourself). You’ve got this.