Olive Garden Spinach and Artichoke Dip Copycat


Olive Garden Spinach and Artichoke Dip Copycat

Olive Garden Spinach and Artichoke Dip Copycat
Olive Garden Spinach and Artichoke Dip Copycat

There is a reason why this creamy spinach dip is on so many restaurant menus. It is simply delicious, and it makes an excellent dinner appetizer or game day snack. Nothing can beat this warm, delightful spinach dip when you are craving an easy snack. You can serve it with your favorite brand of store-bought crackers or toast some fresh Italian or pita bread for an extra-filling serving option. You don't have to be a fan of spinach or artichokes to adore this dish. When combined with fresh warm cheese, spinach and artichokes will apeal to any diner. 

Cooking Time25 min

Cooking Vessel Size7 x 10-inch Baking Pan



  • 1 (14-ounce) can of sliced artichokes
  • 16 ounces of cream cheese at room temperature
  • 8 ounces mascarpone cheese at room temperature
  • 2 tablespoons flour (see note)
  • 1 cup grated parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped parsley
  • 1 clove of garlic, very finely minced
  • 1/2 cup chopped green onions
  • 1/4 teaspoon salt
  • Ground black pepper
  • 6 ounces of baby spinach leaves, chopped into roughly 1-inch pieces
  • For Serving
  • Baguette
  • 2 tablespoons olive oil


  1. Preheat oven to 325 degrees F. Spray a 7 x 10 inch baking dish with cooking spray.

  2. In a large bowl, combine all dip ingredients, stirring until completely mixed. Spoon into prepared bake dish, smoothing the top. Bake for 25 minutes until just lightly browned on top.

  3. Slice baguette inch thick and brush slices on both sides with olive oil. Broil for 3 - 4 minutes on each side until golden brown.


-The dip should be served while warm. To make ahead, combine all ingredients in the bake dish, wrap tightly and refrigerate. Bring to room temperature before baking.  
Baguette slices may be broiled several hours ahead of serving. Keep at room temperature, uncovered until serving time.

-For Gluten Free diners: the flour in this recipe is necessary to keep the fresh spinach from causing the dip to be watery. For a Gluten Free version, simply toss the spinach leaves with 2 tablespoons Gluten Free flour before stirring them into the rest of the ingredients. 

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I love spinach and artichoke dip, and this recipe was tasty and easy. Marscapone can be pretty pricey, so next time I might try to use sour cream instead and see how it turns out.

This is so going to be my "go to" appetizer when I'm asked to bring something to a party. It is delicious and yummy and all things good.

OMG this is amazing! I think it might even be better than the one at the restaurant. Who needs crostini? Just give me a spoon!

So delish! I will be making this for company all the time!

One of the best Spinach and Artichoke Dips I've ever had!

Fabulous. Just fabulous.

This was amazing! It tasted just like the spinach and artichoke dip at restaurants. Cheesy and delicious when served warm. Honestly, I could probably eat spoonsful of this on its own, without crackers or bread.

OMG this dip was great! I will definitely be making it for future parties. Such a hit!


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