Spinach and Artichoke Dip – Olive Garden Copy Cat Recipe

By á-25138

Ingredients

• 1 8-oz block cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/4 cup Parmesan cheese
• 1/4 cup Romano cheese
• 1 clove garlic, finely minced
• 1/2 teas dried basil, 1 tablespoon fresh basil
• 1/4 teas garlic salt
• 1 14-oz can artichoke hearts, drained, coarsely chopped
• 1/2 cup frozen chopped spinach, thawed and well drained
• salt and pepper, to taste
• 1/4 cup mozzarella cheese, grated

Preparation

Step 1

Preheat oven to 350 degrees F. Spray a pie plate, or small casserole dish with cooking spray.

In the bowl of a stand mixer, beat the cream cheese until creamy, 3-5 minutes. Add the mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt and mix until fully incorporated.

Remove the bowl from the stand mixer and fold in the artichoke hearts and spinach. Season with salt and pepper to taste. Pour into prepared baking dish and top with mozzarella cheese.

Bake for 25 minutes, until the top is browned and bubbling. Serve with chips or toasted bread.