Spinach Artichoke Dip – Easy Olive Garden Copycat

This homemade spinach artichoke dip is creamy, cheesy, and hits hot out of the broiler with that golden top everyone fights over. It’s an easy one-pan situation that tastes like effort, even if you’re just tossing things in while standing in your kitchen in socks. Fast, budget-friendly, and straight-up satisfying.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: garlicky, cheesy, slightly tangy
• Great for: solo resets, hangouts, midnight snacks

Why I Like This Recipe

Look, I wasn’t really cooking — I was just kinda… stirring to feel something. But this came together so fast, smelled insane, and actually made me feel better. Hot cheese does that.

Ingredients

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1½ cups cold milk
• ½ tsp salt
• ¼ tsp black pepper
• 5 oz frozen chopped spinach (thawed + squeezed dry)
• ¼ cup marinated artichokes (chopped)
• ½ tsp garlic
• ½ cup Parmesan
• ½ cup Mozzarella
• 1 tbsp Asiago
• 1 tbsp Romano
• 2 tbsp cream cheese
• ¼ cup Mozzarella (for topping)
• optional: toasted bread, crackers, tortilla chips

How To Make Spinach Artichoke Dip

1. Make your roux: Melt butter in a pan over medium. Stir in flour till it smells nutty and looks golden.
2. Add milk, build the sauce: Whisk in cold milk slowly. Let it thicken. You’ll see it — smooth, glossy, no lumps.
3. Toss in flavor: Stir in spinach, artichokes, and garlic. Let the heat bring it all together.
4. Cheese dump: Add every cheese (except that last bit of Mozzarella). Stir ‘til melted and smooth.
5. Broil it: Pour into an oven-safe dish. Top with extra Mozzarella. Broil 2–3 minutes — don’t walk away.
6. Serve hot: With whatever carb you’ve got. Bread, chips, a spoon. No wrong way.

Tips for Success

• Use cold milk — it makes the sauce smooth, not grainy
• Really squeeze the spinach or the dip gets watery
• Don’t sub marinated artichokes with plain — the tang matters
• Grate your own cheese if you can. Worth it.

Storage and Reheating

• Fridge: Store in a sealed container for up to 3 days.
• Freezer: Skip it. Freezing wrecks the texture.
• Reheat: Stovetop + splash of milk = creamy again. Microwave works, just stir halfway.

Frequently Asked Questions

• Can I use fresh spinach?
  Yep. Just cook it down first and squeeze it dry.
• What if I don’t have Romano or Asiago?
  Just use more Parmesan. No big deal.
• How spicy is this?
  Not at all — but toss in red pepper flakes if you’re feelin’ it.
• Can I make this ahead?
  Totally. Just reheat gently and broil again for the crispy top.
• Can I double it for a party?
  Yup, just use a bigger pan and add 2–3 extra mins to the broil time.

Common Mistakes and How to Dodge Them

• Using warm milk: Leads to lumpy sauce. Cold milk is your friend here. Trust me.
• Not draining spinach enough: You’ll get a watery mess. Wrap it in a towel and squeeze.
• Forgetting to stir while adding cheese: Lumps. Sadness. Keep that spoon moving.
• Broiling too long: It burns fast. Don’t blink. Watch it like you’re guarding treasure.
• Thinking store-bought dip is the same: Not even close. Homemade hits different — especially hot from the oven.

Nutrition Facts (Per Serving)

• Calories: 161 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 413mg
• Potassium: 172mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 6g

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