Olive Garden Spinach Artichoke Dip

Olive Garden Spinach Artichoke Dip is deliciously cheesy and one of the most popular appetizers at the restaurant. You can easily make it at home with this copycat recipe.

homemade Olive Garden spinach artichoke dip, crostini, and tortilla chips

Who doesn’t love going to the Olive Garden? My local Olive Garden is simply packed all of 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 in the bar while my table gets ready.

What makes Olive Garden Spinach Artichoke Dip so special?

It is the five different types of cheese that are used in the sauce. Parmesan, Mozzarella, Romano, Asiago, and Cream Cheese combine together to make a flavorful, cheesy dip that you are going to love.


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
Olive Garden Spinach Artichoke Dip ingredients

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 artichokes. I believe the Olive Garden uses plain ones. I intentionally deviate because I think the marinated artichokes offer a little more flavor.

How to Make Olive Garden Spinach Artichoke Dip

  1. Thaw spinach and squeeze out excess liquid.
  2. Melt butter in a medium-sized saucepan over medium heat.
  3. Add flour and cook for 1 to 2 minutes.
  4. Add milk and stir until the sauce thickens.
  5. Season with salt and pepper.
  6. Add spinach, artichokes, garlic, Parmesan, Mozzarella, Asiago, Romano, and cream cheese.
  7. Stir until the mixture is warmed through.
  8. Pour the mixture into an oven-proof dish. Sprinkle Mozzarella cheese on top.
  9. Broil until the top begins to brown.

What to Serve with Spinach Artichoke Dip

Serve Olive Garden Spinach Artichoke Dip with fresh baguettes that have been 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, but I promise the way you should enjoy it is with crispy, butter toast.

You can also serve it with tortilla chips or pita chips.

spinach artichoke dip, crostini, and tortilla chips

More Olive Garden Appetizer Recipes

Favorite Appetizer Recipes

Check out more of my easy appetizer recipes and the best Olive Garden recipes here on CopyKat!

homemade Olive Garden spinach artichoke dip, crostini, and tortilla chips

Olive Garden Spinach Artichoke Dip

Make Olive Garden Spinach Artichoke Dip at home with this copycat recipe.
5 from 9 votes
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Course: Appetizer
Cuisine: Italian
Keyword: Olive Garden Recipes, Spinach artichoke dip
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 161kcal


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 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


  • 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.



Calories: 161kcal | Carbohydrates: 6g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 434mg | Potassium: 137mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2515IU | Vitamin C: 2.3mg | Calcium: 220mg | Iron: 0.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Martha

    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.

    • Stephanie Manley

      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.

    • Sarah Laue

      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.

      • Stephanie Manley

        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.

  2. Billy

    5 stars
    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!

  3. Rayne

    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!

  4. Elna McMasters

    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. 🙁

    • Debbie

      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.

    • Sandy

      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

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