Copycat Olive Garden Spinach Artichoke Dip Recipes

Steps:

• Preheat oven to 325ºF.
• Artichoke Preparation:.
• TRIM off stems and dry leaf ends.
• BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
• COOL artichokes. Clean, peel, remove center "choke" (the hairy part) and slice artichoke.
• FOLLOW Dip Preparation steps below.
• Dip Preparation:.
• MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
• COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
• DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
• SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

Steps:

• 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 (be careful to drain this well), and mix until blended.
• Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
• Bake at 350 degrees for 25 minutes or until the top is browned.
• Best served with thinly sliced toasted bread, such as French or Italian.

Steps:

• Thaw and squeeze excess water from spinach.
• Drain and chop artichoke hearts.
• Mix all the ingredients (minus the tomatoes) in a bowl. More sour cream can be added at this point for a smoother dip.
• Chop cherry tomatoes.
• Spread spinach mixture in a 13X9'' casserole dish, garnish with cherry tomatoes.
• Bake at 350 for 20 minutes or until bubbly.