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Olive Garden Spinach Artichoke Dip: An Irresistibly Cheesy Copycat Recipe

Olive Garden Spinach Artichoke Dip in a bowl with breadsticks

This Olive Garden Spinach Artichoke Dip is ultra-creamy, loaded with spinach and tender artichoke hearts, and finished with a gooey trio of cheeses. It bakes golden and bubbly for the perfect crowd-pleasing appetizer.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup mozzarella cheese, freshly shredded (plus extra for topping)
  • 1/2 cup Parmesan cheese, finely grated
  • 1/4 cup Romano cheese, grated (optional, for extra sharpness)
  • 1 can (14 oz) artichoke hearts, drained and finely chopped
  • 1 cup frozen chopped spinach, thawed and very well drained
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/41/2 tsp kosher salt, to taste
  • 1 tsp lemon juice or 1 tsp hot sauce (optional, for tang)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a shallow 1–1.5 qt baking dish.

2. In a large bowl, mix cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until smooth.

3. Fold in the well-drained spinach and the finely chopped artichoke hearts.

4. Stir in mozzarella, Parmesan, and Romano (if using) until evenly combined.

5. Spread mixture into the prepared dish and top with a light layer of extra mozzarella.

6. Bake for about 25 minutes, until hot, golden, and bubbly at the edges.

7. Cool 5 minutes. Serve warm with breadsticks, toasted baguette, chips, or veggie dippers.

Notes

  • For maximum creaminess, use full-fat dairy and freshly shredded cheeses.
  • Squeeze spinach completely dry to avoid a watery dip.
  • Make ahead: assemble up to 24 hours in advance; bake just before serving.
  • Leftovers keep 3 days refrigerated; reheat at 350°F until warm or in 30-second microwave bursts.

Nutrition

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