Olive Garden's Spinach and Artichoke Dip

[DeBora4BobbyL]

Olive Garden’s Spinach and Artichoke Dip

Ingredients

2 Fresh artichokes
1 Lemon, juice squeezed
1 tsp Salt
OR
1 can(s) Artichokes (drained and sliced)
1 lb(s) Cream cheese
8 oz Mascarpone cheese
2 Tbsp All purpose flour, sifted
8 oz Grated parmesan
1/4 tsp Fresh Thyme leaves
1/4 tsp Crushed red pepper
1/8 tsp Ground black pepper
1 Tbsp Fresh Italian parsley, chopped
1 Garlic clove, minced
1 oz Green onions, chopped
1/4 tsp Salt
4 oz Fresh spinach, chopped

Procedures:

Preparation with Fresh Artichoke

- Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.

- Let artichoke cool down. Clean, peel and slice artichoke.

- Follow Dip Preparation below using fresh artichokes.



Dip Preparation

- In a large bowl, mix all ingredients.

- Spray a 14" non stick baking pan with Pam; fill pan with mixture.

- Bake at 325F for about 25 minutes or until internal temperature in the center reaches 165F.

- Serve hot with toasted Italian bread.

- Sprinkle top with parmesan cheese.

[DeBora4BobbyL]

This recipe is much easier to make. I made it during Christmas and got it from Rachel Ray's show on Foodnetwork.

Hot Spinach-Artichoke Dip

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: about 4 cups

1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

[cat lover]

Hot Spinach-Artichoke Dip




We are going to my older sons this weekend for a cookout. His girlfriend's son is breaking into the Working world after school ends this year. So they are having a cookout to celebrate (and they figure they won't see much of him at all after this!) I plan on giving this recipe a try because I need to take some food items and didn't want to take the same ole thing. Thanks for the recipe!

[DeBora4BobbyL]

No problem. I LOVE this stuff, expecially over toasted french bread!

[oochiegoo]

Sounds yummy!! Try this simple one from Campbells...

Artichoke and Spinach Swirls
From: Campbell's Kitchen
Prep Time: 45 minutes
Bake Time: 15 minutes
Cool Time: 5 minutes

Ingredients:
1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 can (14 oz.) artichoke hearts, drained and chopped
Directions:
1. Thaw the pastry sheets at room temperature for 40 minutes or until
they're easy to handle. Heat the oven to 400°F. Line a baking sheet with
parchment paper.
2. Stir the mayonnaise, cheese, onion powder, garlic powder, black
pepper, spinach and artichokes in a small bowl until the ingredients are
mixed.
3. Unfold 1 pastry sheet on a lightly floured surface. With the short
side facing you, spread half of the spinach mixture on the pastry to
within 1-inch of the edges. Starting at the short sides, roll up like a
jelly roll. Repeat with remaining pastry sheet and spinach mixture.
4. Cut each roll into 20 (1/2-inch) slices. Place 2 inches apart on
prepared baking sheets.
5. Bake for 15 minutes or until golden. Remove from the baking sheet and
cool slightly on a wire rack. Serve warm or at room temperature. Makes
40 pastries.

[DeBora4BobbyL]

Christina, these look yummy. I'd added to this my Hor D'Oeuvres folder. I am trying to decide what all the prepare at my tapas party this summer. Thanks!