Copycat Olive Garden Hot Spinach And Artichoke Dip Food

COPYCAT OLIVE GARDEN HOT SPINACH AND ARTICHOKE DIP

Steps:

• Allow cream cheese to come to room temperature.
• Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
• Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended.
• Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
• Bake at 350 degrees for 25 minutes or until the top is browned.
• Best served with thinly sliced toasted bread, such as French or Italian.

OLIVE GARDEN SPINACH ARTICHOKE DIP

Steps:

• Thaw spinach and squeeze out excess liquid.
• Melt butter in a medium-sized saucepan over medium heat melt.
• Add flour to melted butter. Cook for 1 to 2 minutes or until the sauce becomes fragrant.
• Add the cold milk and stir until the sauce becomes thick. Season with salt and pepper.
• Add spinach, artichokes, garlic, Parmesan cheese, Mozzarella cheese, Asiago cheese, Romano cheese, and cream cheese to the saucepan. Stir until the dip becomes warmed through.
• Pour dip into an oven-proof dish.
• Sprinkle Mozzarella cheese on top.
• Place the dip into an oven under the broiler. Broil until the top of the dip begins to brown.

OLIVE GARDEN SPINACH & ARTICHOKE DIP

Steps:

• Preheat oven to 325ºF.
• Artichoke Preparation:.
• TRIM off stems and dry leaf ends.
• BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
• COOL artichokes. Clean, peel, remove center "choke" (the hairy part) and slice artichoke.
• FOLLOW Dip Preparation steps below.
• Dip Preparation:.
• MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
• COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
• DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
• SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.