Olive Gardens Hot Artichoke And Spinach Dip Food

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.

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 HOT ARTICHOKE AND SPINACH 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 careful to drain this well.
• Store in a container until you are ready to use.
• Spray pie pan with pam, pour in dip, and top with cheese.
• Bake at 350° for 25 minutes or until the top is browned.
• serve with toasted bread.

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.

OLIVE GARDEN HOT ARTICHOKE AND SPINACH DIP

Steps:

• Preheat broiler and spray a baking dish with cooking spray (Pam).
• Mix all ingredients together and place under a broiler until golden and bubbly.

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP

Steps:

• In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.

COPYCAT OLIVE GARDEN SPINACH ARTICHOKE DIP

Steps:

• Thaw and squeeze excess water from spinach.
• Drain and chop artichoke hearts.
• Mix all the ingredients (minus the tomatoes) in a bowl. More sour cream can be added at this point for a smoother dip.
• Chop cherry tomatoes.
• Spread spinach mixture in a 13X9'' casserole dish, garnish with cherry tomatoes.
• Bake at 350 for 20 minutes or until bubbly.