Olive Garden Spinach Artichoke Dip

This creamy spinach artichoke dip tastes just like the one from Olive Garden! It’s made with spinach, marinated artichokes, and a mix of delicious cheeses. Perfect for dipping with bread, crackers, or tortilla chips—great for parties or a cozy snack at home.

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Ingredients Needed:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1½ cups milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 5 ounces frozen chopped spinach
• ¼ cup artichokes 
• ½ teaspoon chopped garlic
• ½ cup Parmesan cheese 
• ½ cup Mozzarella cheese 
• 1 tablespoon Asiago cheese 
• 1 tablespoon Romano cheese 
• 2 tablespoons cream cheese
• ¼ cup Mozzarella cheese 

How To Make Spinach Artichoke Dip?

1. Prepare the spinach: Thaw the frozen spinach and squeeze out all the extra liquid to keep the dip from getting watery.
2. Make the sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes until it smells slightly nutty.
3. Thicken the mixture: Slowly add cold milk, stirring well until the sauce becomes thick. Season with salt and black pepper.
4. Mix in the cheese and veggies: Add spinach, artichokes, garlic, Parmesan, Mozzarella, Asiago, Romano, and cream cheese. Stir until smooth and warmed through.
5. Broil for a golden top: Transfer the dip to an oven-safe dish, sprinkle the remaining Mozzarella on top, and broil until golden brown. Keep an eye on it so it doesn’t burn.
6. Serve and enjoy: Let it cool slightly, then serve warm with your favorite chips, crackers, or toasted bread.

Recipe Tips:

• Drain the Spinach Completely: After thawing the spinach, squeeze out all the water using a clean towel or paper towel. If there’s too much moisture, the dip will turn runny instead of creamy.
• Use Cold Milk for the Sauce: Adding cold milk to the butter and flour mixture (roux) helps prevent lumps. Stir constantly to get a smooth, thick sauce.
• Shred Your Cheese: Pre-shredded cheese has added starch that can make the dip grainy. For the best texture, use freshly shredded cheese from a block.
• Broil for Just a Few Minutes: The top can burn quickly, so keep a close eye on it. Broil just until the cheese is bubbly and golden brown.
• Serve Immediately for the Best Texture: This dip is best when hot and fresh. If it sits too long, it may start to thicken. If needed, stir in a little warm milk to make it creamy again before serving.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover spinach artichoke dip cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Reheat: Place the dip in a saucepan over low heat. Stir constantly for 3–5 minutes until warm. If it gets too thick, add a splash of milk to loosen the texture.

Nutrition Facts:

• Calories: 161 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 33mg
• Sodium: 434mg
• Potassium: 137mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 7g