Olive Garden's Hot Artichoke And Spinach Dip

Serving Size: 0
1 package light cream cheese - (8 oz)
1 can Progresso artichoke hearts - (14 oz) -- drained, and
coarsely chopped
1/2 cup chopped frozen spinach
= (or steamed fresh spinach)
1/4 cup mayonnaise (do not use Miracle Whip)
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
= (you can use all Parmesan)
1 garlic clove -- finely minced
1/2 teaspoon dried basil
= (or 1 tbspn chopped fresh basil)
1/4 cup grated Mozzarella cheese
1/4 teaspoon garlic salt
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
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), and mix until blended. Store in a container until you are ready to
use. Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.


Julie Dearyan said...

Looks awesome. Can't wait to try it.

yutto said...

looks tasty

Anonymous said...

I used to make this at the OG and your way off. why would you add mayo?

Anonymous said...

Fuck, this shit is good.