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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.


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