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Olive Garden Hot Artichoke-Spinach Dip Recipe
Olive Garden Hot Artichoke-Spinach Dip
By Todd Wilbur

Recipe Type: Appetizer
Calories: 300
Cook Time: 15 minutes
Recipe Rating: 4.8 (33 reviews)
 

Menu Description: "A creamy hot dip of artichokes, spinach and Parmesan with pasta chips."

It's interesting to note just about every aspect of the Olive Garden restaurants was developed from consumer research conducted in a corporate think tank by the General Mills Corporation. Restaurant-goers were questioned about preferences such as the type of food to be served, the appearance and atmosphere of the restaurant, even the color of the candleholders on each table. The large tables and the comfy chairs on rollers that you see at the Olive Garden restaurants came out of these vigorous research sessions.

I'm not sure if this dish came from those sessions, but according to servers at the Olive Garden, the Hot Artichoke-Spinach Dip is one of the most requested appetizers on the menu. The restaurant serves the dip with chips made from fried pasta, but you can serve this version of the popular appetizer with just about any type of crackers, chips, or toasted Italian bread, like bruschetta.

Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
1 cup diced artichoke hearts (frozen or canned, but not marinated)
1/2 cup frozen chopped spinach, thawed
8 ounces cream cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
dash ground pepper

On the side
crackers, chips, or toasted bread

1. Put the artichoke hearts and spinach in a microwave-safe bowl, and cover it with plastic wrap. Cut a small slit in the plastic to let the steam out, then microwave on high for 4 minutes. Stir, and zap it again for another 2 to 3 minutes or until the artichoke hearts are tender. If you don't want to use a microwave you can also boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.

2. Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.

3. Add the spinach and artichoke hearts to the cream cheese and stir well.

4. Add the remaining ingredients to the cream cheese and combine. Serve warm with crackers, chips, or toasted bread for dipping.

Tidbits: It's easy to make a lighter version of this dip using a reduced fat cream cheese in the same measurement.
        
Tracy  
Submitted on 05/16/10
Just made this for my husband and I. I doubled the recipe and used minced garlic instead of powder. It is amazing! I will definitey make this again!
Rosa  
Submitted on 12/10/09
This is so good!! It was the highlight of my party, everybody said that it was like the Olive Garden's, I didn't tell ;-)
Tadd S  
Submitted on 05/10/06
Unbelievably good, taste just like Olive Garden's. I made it once for a party and now I have to bring it to every party I go to. Love It!
JENNIFER  
Submitted on 02/06/06
GREAT RECIPE! I FOLLOWED IT EXACTLY AND IT TURNED OUT PERFECT. ALTHOUGH I DONT LIKE SPICY THINGS, THE RED PEPPERS IN THIS WERE NOT TOO EXTREME. EASY TO MAKE ALSO.
Lainie  
Submitted on 12/31/05
This was AWESOME! I took it to work and had a half dozen e-mails for the recipe. However, I also changed it up a bit. I used neufchatel cheese in stead of cream cheese to lower the fat (you would never taste a difference!), a fresh clove of garlic, about an 1/8 to a 1/4 tsp. of cayenne pepper instead of the red-pepper flakes, and melted and extra 1/2 cup of Parm. cheese on top to serve. Also, it was so thick and seemed to need something else to balance it...so two tablespoons of sour cream...then it was perfect! The sour cream really pulled it all together and made for a better consistency. If I were to serve it at a party I would agree with the other person who chops Roma tomatoes on top for a better presentation. Thanks for a great first recipe!!!!
Maria  
Submitted on 11/19/05
This is really good dip! I also bake it in the oven for about 20 minutes at 350 degrees to get it really hot and bubbly before eating- and I used fresh spinach instead of frozen, I just wilted it in some water and then chopped it before boiling. TASTES GREAT!!!
Melissa Byrnes  
Submitted on 11/09/05
This was really wonderful! The night I made it, my husband and I were totally dissapointed because it tasted nothing like Olive Gardens, but the leftovers were like eating it out of the to-go box! We were both so excited we'd FINALLY found this recipe. I made a couple changes though... I baked it for 20 minutes at 350 degrees, and next time I think I'll do it for longer. I also added a clove of pressed garlic before I baked it and two chopped tomatoes to the top after I baked it. Great recipe!!!
Susan  
Submitted on 10/11/05
Absolutely awesome recipe. Now I can have this wonderful treat anytime I want it. And it's just as good with the lower fat cream cheese.
Bobbi  
Submitted on 10/09/05
This tasted good, but was so thick and rich that we could barely eat any of it.
Jenny  
Submitted on 10/04/05
I made this for a party the other night. It was the favorite! Awesome recipe. The recipe only makes enough for about 4 people. If you are going to have a party...you'll need to double or triple it.
Courtnie Stevenson  
Submitted on 09/27/05
This recipe was a huge hit at a recent party that I went to. I changed it up a little bit by baking it in the oven for 20 minutes instead of in the microwave. I also put more parmesan than was called for and sprinkled some more on top for looks. It really looked pretty coming out ot the oven.
Karen B  
Submitted on 09/25/05
I LOVE this recipe! It reminds me very much of the Hot Artichoke Crab Dip from Stanley and Seaforts Restaurant in Tacoma, WA. I added crab meat to this recipe, omitted the pepper flakes, used 1/8 tsp of white pepper instead. I too added a little shredded parmesan cheese on top and baked it in the oven at 375 until it was bubbly. You are right. You absolutely CANNOT stop eating it! I also have made hot sandwiches, using crusty french bread, and we had this for lunch! Very good! Thank you!
Teressa  
Submitted on 09/23/05
Thank you so much for this one! The best ever!!!!!!!!!!!!!
Jeanne  
Submitted on 09/23/05
This is a great recipe. I slightly pulse the artichoke hearts in my food processor it takes out the tough pieces. I also use fresh garlic and red cayenne. Love it.
Julie P  
Submitted on 09/21/05
I can't go to a family function without it. Everyone loves this dip. I add fresh garlic and about ˝ cup of sour cream.
Jill  
Submitted on 09/21/05
Yowser! This is to die for! Tastes just like the real thing. I added extra pepper flakes because I like it spicey and added about 2 tablespoons of Mayonnaise (based on another recipe I saw.) YUM! This is very good with Broccoli and other veggies for those trying to avoid breads or stay lower carb.
gorgemamma  
Submitted on 09/21/05
omg!!! a wonderful combinations of flavor!! try it the chef's way, it adds just the right zing!
Debbie  
Submitted on 09/21/05
I would also leave the pepper flakes out. Not everyone can handle these spices! I can't even tolerate black pepper! When I do "hot spicy" foods, I have to wear gloves. Even with the mildest of jalepenos. I won't even handle the Tabasco bottle. I would most definitely add more garlic. Other than that, Great Recipe!
Brie  
Submitted on 09/21/05
This is something like a recipe that I created, only I use marinated artichokes for more flavor & I also add some chopped tomato & green onion. I also have used shredded pepper jack cheese instead of parmesan & hot pepper flakes. Try keeping it warm by using an electric fondue pot like I do & if it gets too thick use some sour cream to thin it.
AMY  
Submitted on 09/20/05
Every time I go to a party I bring this dip. Everyone wants the recipe. I like it a litte spicier so I add more red pepper, to taste.
Carmi  
Submitted on 09/20/05
WOW - You can't stop eating this. One bite and you have a lifetime addiction. Added some Tabasco, I didn't have any hot peppers.
Fran Plets  
Submitted on 09/20/05
Excellent! I add more garlic which everyone seems to like.
Lilian Morton  
Submitted on 09/20/05
Wow! Just made up a batch and it's excellent. Added a bit more garlic as per someone else's suggestion.
Mado  
Submitted on 09/20/05
The best spinach dip I ever tasted.
 
Submitted on 09/20/05
Awesome! This is the ***** star recipe I've been waiting for. Thanks! ~Kel
Pamela Dosier  
Submitted on 09/20/05
VERY VERY GOOD! I added a handful of finely diced pepperoni to the top and baked this at 400 until lightly browned. The crunchiness of the pepperoni really adds something special to it. (Somewhat like Johnny Carino's)
Rebecca  
Submitted on 09/20/05
Tastes great, but we need to work on appearance. Here are two ideas: For bright color stir in a tiny jar of diced pimentos. Aand just before serving place in an oven-safe serving dish, top with a little more parmesean cheese and broil just until you get some color on top!
Shelly in Phoenix  
Submitted on 09/20/05
This is soooo dee-lish. I made it for my husband as part of our anniversary dinner and he loved it! Be sure to remove any reed-y woody bits from the artichoke once it's been nuked or boiled--just use the most tender parts.
susan  
Submitted on 09/20/05
I've never been to Olive Garden, but this is GREAT !!!!!!!!! you can't just eat one bite. Before I knew it I had eaten 1/2 of the bowl.
Anonymous  
Submitted on 09/20/05
Great for get togethers. Everyone loves this dip. I add Crumbled bacon to the top of mine.
DINA TOMAS  
Submitted on 09/19/05
THIS RECIPE IS DELICIOUS. I HIGHLY RECOMMEND ANY AND EVERYONE TO TRY IT, YOU WILL NOT BE DISSAPOINTED!
ChezGery,Chef in Medford Oegon  
Submitted on 09/19/05
Fantastic! And for those who like it kicked-up a notch, I add 1 tablespoon of minced Jalapeno-fresh or canned and 1-1/2 tsp lime juice. C'est bon!
AMT  
Submitted on 09/19/05
I would add fresh Garlic and omit the red pepper flakes, reduce the spinach by 1/2. Balances out the strong spinach flavor.