Olive Garden Artichoke and Spinach Dip (Copycat Recipe)

If you’ve ever ordered the olive garden artichoke and spinach dip and thought, “I could eat this for dinner,” you’re in good company. I’ve chased that same crave-worthy flavor for years, and after plenty of tweaks, I’ve finally nailed it. This homemade version is bold, cheesy, and packed with all the satisfying flavor of the original. Whether you’re hosting a crowd or just want something cozy on the couch, this copycat olive garden spinach and artichoke dip is your new secret weapon. It’s rich, creamy, and yes, totally scoop-worthy with chips, veggies, or a spoon.

The Story Behind My Favorite Cheesy Appetizer

I’m Megan, and I’ve lived my whole life in Arizona where the summers are long and the kitchens stay busy. I learned to cook out of necessity, between baby naps, soccer games, and a grocery budget that didn’t leave room for takeout. But one thing I always made space for? Dips.

When I first had the olive garden artichoke and spinach dip, I knew it had to become one of my “at home” wins. “This is how comfort tastes.” The perfect balance of tangy, creamy, cheesy with little pops of garlic and herbs. I knew I had to recreate it at home, using simple ingredients and my trusty old baking dish. Really, There’s just something magical about setting out a hot dish and watching people gather around it, dipping, laughing, and going back for seconds before their first bite’s even swallowed.

It’s creamy, tangy, with bites of marinated artichoke and stretchy cheese, basically, everything you want from a warm comfort appetizer. It’s the kind of recipe that makes people pause mid-conversation. A recipe that turns a Tuesday night into a celebration.

Like my boneless chicken wings or my chewy brownies recipe, it brings everyone to the table, and keeps them there.

Why You’ll Love This Olive Garden Artichoke and Spinach Dip

Foolproof, Flavor-Packed, and Always Crowd-Approved

One bowl. One baking dish. Zero stress. This olive garden hot spinach and artichoke dip comes together in under 45 minutes and tastes like it came straight from the restaurant kitchen.

You’re in Control

Want it spicier? Creamier? Extra garlicky? You’ve got options. You can even lighten it up or add jalapeños for a kick, no judgment. That’s what I love most about homemade versions.

This dip isn’t just close to the restaurant version. It’s better, because it’s yours.

What You’ll Need To Make This Olive Garden Artichoke and Spinach Dip

Full Ingredient Breakdown (Table)

This olive garden spinach and artichoke dip recipe uses simple ingredients, but it’s how they come together that makes it truly unforgettable. Below is everything you’ll need,nothing fancy, just flavor-loaded pantry staples.

Ingredient	Amount	Purpose
Cream Cheese (room temp)	8 oz	Rich and creamy base
Mayonnaise	½ cup	Adds smoothness and slight tang
Parmesan Cheese (shredded)	½ cup	Sharp, salty flavor
Garlic (minced)	2 cloves	Adds bold, aromatic depth
Dried Basil	1 tsp	Savory herb base
Garlic Powder	½ tsp	Boosts the garlic flavor
Fresh Parsley (chopped)	3 tbsp	Fresh finish and color
Artichoke Hearts (canned)	14 oz (drained & chopped)	Tangy bites and texture
Frozen Spinach (thawed, drained)	¾ cup	Earthy richness and color
Mozzarella (shredded)	¼ cup	Meltiness and subtle cheese pull

Kitchen Tools For Best Olive Garden Artichoke and Spinach Dip

This version of olive garden artichoke and spinach dip is flexible, whether you bake it in a classic 9×13 or a cast iron skillet, the flavor still delivers that signature restaurant-style experience.

• Mixing Bowl: Medium or large, for combining all ingredients evenly.
• 9×13 Baking Dish or Cast Iron Skillet: Choose something oven-safe I’ve used the same old ceramic dish for years and it never fails.
• Oven Mitts: This baby comes out hot and bubbly. Use protection!

Want to level it up like I do with my ground beef protein bowl? Add a food processor for a smoother texture, or a handheld mixer to whip the cream cheese effortlessly.

For family movie nights or gatherings with friends, this recipe works beautifully alongside crunchy snacks like churro cheesecake bites for sweet-savory balance.

How to Make Olive Garden Artichoke and Spinach Dip at Home

Step-by-Step Mixing & Baking Guide

Making olive garden artichoke and spinach dip at home is so simple, it practically cooks itself. Here’s how I pull it off on busy weeknights, no fuss, just comfort in a bowl.

Step 1 – Preheat and Prep:
Set your oven to 350°F. While it heats, grab your ingredients and let the cream cheese soften if it’s not already. Cold cream cheese will fight you the whole way.

Step 2 – Mix It All Together:
In a large mixing bowl, combine cream cheese, mayo, parmesan, minced garlic, basil, garlic powder, and parsley. Once smooth, fold in the chopped artichokes and drained spinach. It’ll look like a thick, cheesy mess, exactly what you want.

Step 3 – Bake to Golden Goodness:
Transfer your mixture to a greased baking dish or cast iron skillet. Sprinkle mozzarella on top. Bake for 25–30 minutes or until the top is beautifully bubbly and golden.

Pro Tip:
To mimic the restaurant look, broil it for the last 3–5 minutes. That’s how you get that signature Olive Garden finish, a lightly crisped top with melty layers underneath.

The best part? You now know how to make spinach and artichoke dip like Olive Garden, and honestly, it might taste even better at home.

What to Serve with Olive Garden Artichoke and Spinach Dip

The beauty of olive garden artichoke and spinach dip is that it’s ridiculously flexible. Here’s what I serve it with when I want to impress or just keep things simple:

• Pita Chips or Garlic Toast: Thick, crispy, perfect for scooping.
• Fresh Veggies: Bell peppers, carrots, celery, adds that crunch and color.
• Tortilla Chips: The classic. Always works.
• Leftover Crackers: Even the broken ones. This dip doesn’t judge.

Feeling cozy? Try pairing this with a warm bowl of breakfast burrito filling for brunch-style grazing or serve it with cloud dough as a family-friendly hands-on snack table.

Hosting guests? Add this dip to your snack spread and watch it become the star of the table. Everyone will ask, “Wait, did you really make this?”

Fun Variations to Try (More Heat, More Cheese)

The beauty of olive garden artichoke and spinach dip is how easily you can make it your own. Want it spicy? Creamy? Dairy-light? Let’s go.

Turn Up the Heat:
Sprinkle in crushed red pepper flakes or a few dashes of hot sauce. For bold heat, chopped jalapeños work too, but they’ll change the texture a bit. If you’re more into smooth heat, paprika or cayenne gives a mellow warmth.

Cheese It Up:
The original uses mozzarella and parmesan, but don’t stop there. Try Monterey Jack for a stretchy pull, or even a little Gouda for richness. Extra cheese never broke a dip.

Make It Smoother:
Prefer a silky texture? Pulse the mixture in a food processor before baking. This works especially well if you’re prepping for a fancy dinner night or need a clean presentation, like how I prep dips alongside my Italian beef ragu.

Swap Spinach Types:
If frozen spinach isn’t your thing, use fresh. Just sauté it quickly and drain it well. The flavor pops more, and you’ll love the slight bite.

This flexibility is exactly why olive garden spinach and artichoke dip ingredients are a perfect base. You can adjust without ruining the vibe.

Make-Ahead & Reheat Tips For Olive Garden Artichoke and Spinach Dip

Make-Ahead:
Mix everything up, but don’t bake it yet. Store it in the fridge (tightly wrapped) for up to 2 days. When you’re ready, just bake straight from chilled. Add 5 extra minutes to the cook time.

Reheating Leftovers:
To keep the texture smooth and melty, reheat in the oven at 350°F for 10–15 minutes. The microwave works, but use short bursts and stir in between.

Freezing Instructions:
Yes, you can freeze this olive garden artichoke dip! Use a freezer-safe dish or bag. To thaw, place it in the fridge overnight, then reheat until bubbly.

For make-ahead party trays, I’ll prep the dip and freeze it in smaller ramekins. That way I can pop one out when cravings hit, just like I do with my chewy brownies stash. Sweet or savory, I’m always prepared.

Common Mistakes When Making Olive Garden Artichoke and Spinach Dip

Even simple recipes like olive garden artichoke and spinach dip can flop without a few key steps. Let’s make sure your dip turns out restaurant-perfect, every single time.

Not Draining the Spinach Enough

Excess moisture is dip’s worst enemy. Whether you’re using frozen or sautéed fresh spinach, press it dry with a clean towel or paper towels. If you skip this, you’ll end up with a watery mess instead of a thick, rich olive garden spinach dip copycat.

Using Cold Cream Cheese

Cold cream cheese clumps, badly. Make sure it’s soft before mixing, or your copycat olive garden artichoke and spinach dip won’t be smooth. If you’re in a rush, cut it into cubes and microwave for 10 seconds.

Skipping the Broil

You want that golden bubbly top. It’s what makes the difference between “meh” and “WOW!” Broil it for just a few minutes, watching carefully, to mimic that olive garden hot spinach and artichoke dip glow.

Using Too Much Mayo

Stick to the measurements, too much mayo can overpower the creamy balance. Trust the mix; it’s been tested over and over again, right in my Arizona kitchen where flavor comes first.

Conclusion: About Olive Garden Artichoke and Spinach Dip

There’s a reason the olive garden artichoke and spinach dip has a cult following. It’s cozy, craveable, and feels like a warm hug in every scoop. But the homemade version? It’s next level. You’re not just recreating a dip, you’re recreating a memory.

From quiet weeknights to loud game-day parties, this dip has been on my table more times than I can count. I’ve served it to picky toddlers, tired neighbors, and even my most food-loving friends. Every single time, it’s a hit.

The creamy comfort of olive garden artichoke and spinach dip is legendary. When you bring this recipe into your kitchen, you’re recreating more than just a dip, you’re recreating a moment.

So grab a bowl. Dig in. Make a mess. That’s what this dip is all about.

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