Copycat Olive Garden Spinach Artichoke Dip Recipe

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This copycat Olive Garden spinach artichoke dip recipe is creamy, flavorful, and loaded with fresh vegetables and cheeses to make the perfect appetizer or dip. Hot and bubbling, this dip makes the perfect appetizer to serve with thick slices of toasted crusty bread.

Plus it’s an easy appetizer you can make for guests – or make it ahead by following our make-ahead instructions below! Guaranteed to be a big hit for any occasion, this tasty dip is just like the restaurant version but simple to make at home.

Want more easy appetizer ideas? Try our copycat Trader Joe’s bruschetta, buttery baked oysters, and our favorite shrimp cocktail with avocado.

copycat recipes from olive garden appetizer dip for bread

Table of Contents

I love a good creamy dip recipe, and this super tasty version is cheesy, creamy, and similar to the OG’s version! This is my recreation of the famous restaurant recipe (it’s not the official Olive Garden recipe), made with simple ingredients so you can make this dip at home.

Spinach artichoke dip is one of our favorite appetizers for game day, and is always a huge hit when we’re entertaining friends and family. And it couldn’t be easier to make! Start by mixing all your ingredients together, pouring them into a baking dish, and baking until this cheesy dip is hot and bubbling. Do note: this isn’t Olive Garden’s official recipe, it’s my version of their classic appetizer dip!

Why This Recipe Works

It’s creamy, super cheesy, and delicious.
A fantastic and flavorful recipe for entertaining guests or to enjoy on game day!
It’s easy to make – there is very little prep needed, just add the ingredients to a bowl, bake, and you have a delicious dip in no time.
Make most of this recipe ahead of time, and bake just before serving.
Follow our step-by-step instructions below, cooks of any skill level can successfully make this dish.

Ingredients You’ll Need

ingredients for spinach artichoke dip like canned artichokes cream cheese, parmesan cheese, and green onions.

Cooked artichoke hearts – I used canned artichoke hearts, but you could use frozen too (just be sure to thaw first).
Fresh baby spinach
Cream Cheese – you can use regular cream cheese or a light cream cheese if desired.
Mascarpone Cheese – a creamy Italian cheese that’s like a mix between cream cheese and ricotta cheese.
Lemon Juice
Parmesan cheese – goes both inside the dip and sprinkled on top for a delicious bite.
Red Pepper Flakes
Fresh parsley – for a delicious and herby flavor.
Fresh garlic cloves
Green onions – sliced and added to the dip, they add wonderful refreshing flavor.
Sea salt and black pepper
Extra virgin olive oil

Additions and Substitutions

Instead of regular salt, try using garlic salt for extra flavor.

If you can’t find mascarpone cheese you can substitute Greek yogurt or sour cream instead.

For a spicier version, you can add another 1/2 teaspoon of red pepper flakes.

You can use frozen chopped spinach – just be sure to thaw the spinach well and squeeze out as much liquid as you can before adding it to the dip.

How To Make This Dip

room temperature mascarpone cheese and cream cheese to make italian artichoke dip

Step 1: Bring the cream cheese and mascarpone to room temperature.

a large mixing bowl with cream cheese, chopped artichoke hearts, and other vegetables to make olive garden copycat dip.

Step 2: Preheat the oven to 350 degrees Fahrenheit. In a large bowl add the softened cream cheese and mascarpone cheese. Add in the chopped artichoke hearts, all purpose flour, parmesan cheese, crushed red pepper flakes, parsley, chopped garlic, green onions, salt, pepper, spinach, and half the olive oil.

a big bowl of mixed spinach, artichoke hearts, cream cheese, parmesan cheese, and spices to make a dip.

Step 3: Mix the ingredients together until well combined.

a hand sprinkling parmesan cheese over italian spinach dip in a baking dish.

Step 4: Pour the dip into a greased 13 x 9 inch baking dish, and bake for 20-25 minutes until the dip is hot and bubbling.

drizzled olive oil over italian artichoke heart dip with spinach and green onions with parsley and cheese.

Step 5: Remove dip from oven and drizzle the remaining olive oil on top.

a hand dipping crusty bread into olive garden copycat dip recipe

Step 6: Serve with crostini, tortilla chips, or crackers and enjoy.

Recipe FAQs

What’s the best way to store this dip?

If you have leftover artichoke spinach dip, our it into an airtight container and refrigerate for up to 3 days. Warm leftovers before serving.

Can you use fresh artichokes?

Yes you can – steam the artichokes and remove and of the fibrous outer leaves. Chop the artichoke hearts and add about 2 cups of them into the dip.

What’s in this copycat Olive Garden Spinach Artichoke Dip?

This easy copycat recipe is made with fresh baby spinach, cooked artichoke hearts, a wonderful creamy blend of mascarpone cheese, cream cheese, Parmesan, and herbs and spices. Bake until perfectly hot and bubbling.

Expert Tips

Make it ahead! Mix your ingredients together in a large bowl. Cover with plastic wrap and refrigerate until ready to serve. Bake the dish in a preheated oven and enjoy hot.
You can serve this dip with slices of crusty Italian bread, toasted baguette slices, pita chips, tortillas, or crackers.
For a super easy version, you can skip chopping the ingredients by hand and pulse the dip a few times in a food processor instead.

a delicious cheesy italian spinach and artichoke dip recipe olive garden copycat

Try More Copycat Recipes

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Olive Garden Spinach Artichoke Dip Copycat

By:

Kelly Jensen

This copycat Olive Garden spinach artichoke dip recipe is creamy, flavorful, and loaded with fresh vegetables and cheeses to make the perfect appetizer or dip. Hot and bubbling, this dip makes the perfect appetizer to serve with thick slices of toasted crusty bread.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer, Dip

Cuisine American, Italian

Servings servings

Calories 309 kcal

Equipment

Mixing Bowl
13 x 9 Baking Dish

Ingredients

16 ounces cream cheese
8 oz mascarpone cheese
1 14-ounce can artichoke hearts drained and chopped
5 ounces fresh baby spinach
4 cloves garlic minced
4 green onions sliced
1/4 cup fresh parsley chopped
1 cup Parmesan cheese grated and divided
1 lemon juiced
1/2 teaspoon each salt and black pepper
1/4 tsp red pepper flakes
1/4 cup extra virgin olive oil divided

Instructions

Bring the cream cheese and mascarpone to room temperature.
Preheat the oven to 350 degrees Fahrenheit. In a large bowl add the softened cream cheese and mascarpone cheese. Add in the chopped artichoke hearts, lemon juice, 1/2 cup parmesan cheese (save the other half for later), crushed red pepper flakes, parsley, chopped garlic, green onions, salt, pepper, spinach, and half the olive oil (saving the other half).
Mix the ingredients together until well combined.
Pour the dip into a greased 13 x 9 inch baking dish. Sprinkle the remaining 1/2 cup of parmesan cheese on top. Bake for 20-25 minutes until the dip is hot and bubbling.
Remove dip from oven and drizzle the remaining olive oil on top.
Serve with crostini, tortilla chips, or crackers and enjoy.

Notes

Additions and Substitutions