1 package (8 ounce size) cream cheese 1 can (14 ounce size) artichoke hearts, drained, coarsely chopped 1/2 cup spinach, frozen chopped, or steamed 1/4 cup mayonnaise (do not use Miracle Whip) 1/4 cup Parmesan cheese 1/4 cup Romano cheese (or you can use all Parmesan) 1 clove garlic, finely minced 1/2 teaspoon dried basil OR 1 tablespoon fresh basil 1/4 cup Mozzarella cheese, grated 1/4 teaspoon garlic salt salt and pepper, to taste
Preheat oven to 350 degrees F.
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 nonstick cooking spray, pour in dip, and top with cheese.
Bake at 350 degrees F for 25 minutes or until the top is browned. Serve with toasted bread.
421 calories, 37 grams fat, 14 grams carbohydrates, 14 grams proteinper serving. This recipe is low in carbs.
Absolutely loved this dip! I served it with melba toast rounds but you can serve it with whatever dippers you wish.
Dec 17, 2013
HUGE hit! I made three of these for our office holiday party. I baked them then reheated at work in the microwave. I could have made 6 and it still would have disappeared immediately.
Nov 7, 2013
redheadedshedevil Member since: October 12, 2013
I love this recipe because it uses basic ingredients that I can easily keep on hand for last minute needs. Everyone loves this dip and I can whip it up for the kids quick when they bring home friends from school.
Jul 3, 2013
Everytime I make this dip people just can't get enough. I usually make two batches of it because the first one goes so fast. Going to make this tomorrow again for the 4th so I stopped back to print it out again as someone stole my copy from my kitchen!
Jun 17, 2013
Taste was good, but I must have done something wrong, since the consistency was too thick and solid. Ended up more like a vegetable side dish than a dip. Tried to follow the recipe exactly, the only variance was that I used all romano cheese instead of half parm. That should not have made a diff in consistency.
Dec 22, 2012
gayle55 Member since: December 22, 2012
This recipe is awesome. I made this for the first time as a appetizer for Thanksgiving. It was an instant hit. I plan on making it for Christmas.
Dec 3, 2012
This a great recipe and one that I love to make. Our family likes to get together and each will make a finger-food dish and this is one of them. The only thing I add to this recipe is about 1/2 teaspoon of red pepper flakes to give it a little zing.
We just love Olive Garden. Thank you for this recipe.
Nov 22, 2012
Made this exactly as directed and it was very attractive. I took it to a neighborhood gathering and after the first taste no one ate anymore of it. Although I like all the ingredients, I did not care for it either. Even the texture was just right so maybe our taste buds took the day off. I will try it again and thanks for posting.
Apr 27, 2012
Delicious! Everyone asks for the recipe every time I make it!
Feb 17, 2012
Remarkable! I love this recipe so much! I made it yesterday with my mom and we both loved the taste. Thanks!! We will be making this again on my dadâ€™s birthday. Hope he likes it!
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