Spinach-artichoke dip

One of my favorite appetizers to order at Olive Garden is the spinach-artichoke dip. I also love trying to re-create restaurant flavors at home. Last but not least, I like making Italian food at least once a week, so I end up trying to mix up the variety, whether that be by making home made garlic bread, bruschetta, or different pasta sauces (like creamy garlic butter sauce, recipe gotten from Pinterest but coming to blog soon).

A few weeks ago I tried making spinach-artichoke dip at home, and it was a success! I also found a recipe that had easy instructions, ingredients easy to come by, and very little prep time: 

For 8 people (I altered the measurements slightly to taste and for ease), you need the following ingredients:

1 cup grated parmesan cheese (I used freshly grated cheese from a wedge and I think that really added a genuine flavor to the dish, but I have not compared it to using presesrved cheese from a container)

6oz chopped spinach ( mine wasn’t frozen as the recipe calls and it worked fine)

8oz can of artichoke hearts, chopped and drained (I say 8oz because the recipe calls for 6.25 oz, but you can’t find a can that size of course, or at least I couldn’t, and it didnt taste like artichoke overload when I put the whole can in there)

1/3 cup sour cream

1/2 cream cheese

1/4 cup mayonnaise (I substituted vegan mayo and it tasted fine)

3-4 tsp minced garlic (this really is to taste, I’m guesstimating when I say 3-4 tsp but I definitely used more than the recipe called for…. have gum on hand if you’re eating this dip at work for lunch!)


1. Preheat oven to 375 degrees

2. Mix parmesan cheese, spinach, artichoke. When this is mixed, you can add the rest of the ingredients (no need to mix separately as the recipe calls).

3. Bake for 20-30 minutes. I think I took the dip out of the oven closer to 20 minutes because the edges were starting to brown, so next time I will put the heat for maybe 350 degrees and see if I can keep it in there longer so the whole top layer gets slightly golden brown, instead of dark brown edges.

Dark brown edges or not, the dip tasted amazing! It went great with simple Italian bread, was easy to make, and took no time at all! The best part is that you can buy some of the ingredients ready made- I chose to use fresh spinach and parmesan, but you can definitely buy those ready to go.

I can’t say that my dip tasted like Olive Garden’s, but it sure was yummy.

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