Relish the mouth-watering flavors of Olive Garden Spinach Artichoke Dip anytime you want with this copycat recipe. This dip is loaded with savory, cheesy goodness and a creamy texture that will leave you wanting more.
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Who doesn’t love going to the Olive Garden? My local Olive Garden is packed all the time on the weekend. You better get there early when you go. Sometimes, I have been known to enjoy a drink and an appetizer at the bar while my table is ready.
Table of Contents
What makes Olive Garden Spinach Artichoke Dip so special?
The five different types of cheese are used in the sauce. Parmesan, Mozzarella, Romano, Asiago, and Cream Cheese combine to make a flavorful, cheesy dip you will love.
Why you’ll love this recipe
You won’t believe how similar this recipe tastes to the iconic Olive Garden appetizer! This recipe has a simple preparation and is convenient to make and serve.
You can serve it straight from the dish you broil it in or transfer it to another dish. Bring it to a gathering, and it will surely steal the show. It might even outshine the main course!
Due to the variety of cheeses, it has an incredibly savory flavor. Some cheeses are creamy, some are nutty, and some are slightly sharp. With the natural flavors of the earthy artichokes and spinach, you don’t need much seasonings, just some simple salt and pepper.
The best part of this dip is how versatile it is. You can serve it with so many different foods for dipping and even spread it on sandwiches, use it as a baked potato topping, or stuff it in mushrooms if you have extra.
Ingredients
Here’s a list of what you need:
- Butter
- All-purpose flour
- Milk
- Salt
- Black pepper
- Frozen chopped spinach
- Chopped artichokes
- Garlic
- Shredded Parmesan cheese
- Shredded Mozzarella cheese
- Shredded Asiago cheese
- Shredded Romano cheese
- Cream cheese
Ingredient Notes
I use frozen spinach that is already chopped. Be sure to squeeze out the liquid after it is thawed. You do not want a watery dip.
For the artichokes, I like to use the marinated artichoke hearts. I believe the Olive Garden uses plain ones. I intentionally deviate because the marinated artichokes offer a little more flavor.
How to Make Olive Garden Spinach Artichoke Dip
Here are the simple steps for this spinach artichoke dip recipe:
- Thaw spinach and squeeze out excess liquid. Finely chop 1 clove garlic or enough for ½ teaspoon.
- Melt butter in a medium-sized saucepan over medium heat.
- Add flour and cook for 1 to 2 minutes.
- Add milk and stir until the sauce thickens.
- Season with salt and pepper.
- Add spinach, artichokes, garlic, Parmesan, Mozzarella, Asiago, Romano, and cream cheese to the pan.
- Stir until the mixture is warmed through. It does not have to be bubbling.
- Pour the mixture into an oven-proof baking dish. Sprinkle Mozzarella cheese on top.
- Broil until the top begins to brown.
What to Serve with Spinach Artichoke Dip
Serve Olive Garden Spinach Artichoke Dip with fresh baguettes sliced thin, buttered, and toasted in the oven. You won’t want to miss out on delicious crostini!
I know you could enjoy this dip with breadsticks or crusty Italian bread, but I promise you should enjoy it with crispy butter toast.
You can also serve it with tortilla chips, crackers, or pita chips.
If you want to garnish the dip, sprinkle it with chopped fresh parsley, basil, or green onions.
How to store the leftover dip
📅 Refrigerator – Cover it tightly with plastic wrap before placing it in the refrigerator or transfer it to an airtight container with a fitted lid to keep it as fresh as possible. This dip will last 3-5 days.
❄️Freeze – for up to 3 months in an airtight container.
What is the best way to reheat it?
The oven is the best way to reheat it since it retains its flavor and texture the best! Heat a moderate oven temperature, such as 350 degrees F, for about 20 minutes. Cover it with foil first to prevent the top from burning.
If you only have a small amount to reheat, the next best option would be to microwave it in a microwave-safe bowl or dish in 30-second increments until thoroughly heated.
More Olive Garden Appetizer Recipes
- Angry Alfredo with Chicken
- Fried Mozzarella
- Grilled Chicken Flatbread
- Shrimp Scampi Fritta
- Tortellini al Forno
Favorite Appetizer Recipes
- Blooming Onion
- Crescent Roll Veggie Pizza
- Garlic Chicken Wings
- Homemade Jalapeno Poppers
- Homemade Wontons
- Mexican Restaurant Cheese Dip
- Southwest Chicken Egg Rolls
Check out more of my easy appetizer recipes and the best Olive Garden recipes here on CopyKat!
Olive Garden Spinach Artichoke Dip
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces frozen chopped spinach
- ¼ cup artichokes diced artichokes (I personally like to use marinated)
- ½ teaspoon chopped garlic
- ½ cup Parmesan cheese shredded
- ½ cup Mozzarella cheese shredded
- 1 tablespoon Asiago cheese shredded
- 1 tablespoon Romano cheese shredded
- 2 tablespoons cream cheese
- ¼ cup Mozzarella cheese for the top
Instructions
- 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.
Video
Notes
- 🧀 CHEESE TIP: Room temperature cheese blends better
- 💧 PREP TIP: Thoroughly drain spinach to prevent watery dip
- 🔥 COOKING TIP: Watch closely when broiling to prevent burning
Thank you it awesome
This recipe sounds so delicious that I’m sad I won’t be able to make it.Unfortunately, the restaurant’s recipe calls for very small amounts of Asiago and Romano cheese. One store I go to won’t cut such small amounts, and another offers only very basic cheese in their small deli. Both stores have all the rest of their cheese prewrapped and in 8-ounce sizes at the least. Can you suggest alternatives to Asiago and Romano? .And yes, I do understand that mine won’t be really true to Olive Garden’s. Thank you.
I would use one of those cheeses and not purchase both. I personally like the flavor of Asiago better, to me, it is a nutter version of Parmesan that is more creamy. I personally find Romano a little sharp.
Asiago and Romano cheese will keep for quite a while in the refrigerator if the cheeses are tightly wrapped in butcher paper and not plastic wrap. Asiago is great in Black Olive tapenade and Romano is perfect when grated over a pasta and sauce.
Something is missing…OG’s has a hint of heat. Maybe crushed red pepper or tobasco?
I didn’t detect that when I tried it, but some red pepper flakes may help.
It does have crushed red peppers in it. I have a printed copy of the recipe that Olive Garden use to publish on their website from forever ago. They also use different cheeses…marscapone, cream cheese and Parmesan. No butter either. My copy is printed April 2008.
Can I just say Olive Garden put recipes on their website, but I don’t think they were their actual recipes? I think they put good recipes online, but they weren’t necessarily close to what they used in a restaurant. They put up an Alfredo recipe that contained six egg yolks. If you made it, you would have a very yellow sauce that is nothing like what they serve.
Where did you get such a cute dish? Can you please share who makes it?
I believe I got this from Home Goods.
How would you make the never ending spinach artichoke sauce?
Tried this for Friendsgiving, everyone loved it!
Thank you so much for sharing! Definitely excited to try making this at home the next time I need a delicious appetizer for the family. Can’t wait to make it!
I make this and serve over spaghetti. It is great
We are stationed in Yokosuka, Japan. You are a lifesaver to our family. We went one by one through your recipes and love everyone of them!
So glad you enjoy the recipes!
Cant wait to try this and so many more if your clever recipes. Thanks for the culinary drive it takes to provide beautful recipes like this!
It’s hard to view your site when it is covered with ads. Way too many!
I am sorry you feel that way, you can print out any recipe ad free. I hope this helps.
Stephanie
Hi! Can I prepare this dish and put in the refrigerator to bake later?
Yes, you can. You will have to cook it for awhile longer.
Great. Thank you????
how much does this Recipe make?
In size it makes about 1+ quart of dip.
I would love a picture with my recipe that I print. I tried to copy a picture to add to the recipe and it wouldn’t let me. 🙁
I am sorry, I don’t have this available, most people don’t want photos when they print out the recipe.
Elna~Did you try to right click on the pic in the recipe and select “copy image”? That worked for me to paste into a word document with the recipe! Good luck.
Thanks for the recipe to Stephanie, too…can’t wait to try it with all those different cheeses,..yum.
If your device works like mine. U see the picture hold your finger down on the pic an u should be able to down load image. And print it out separately