Olive Garden Spinach Artichoke Dip (Gluten-Free!)
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Olive Garden Spinach Artichoke Dip (Gluten-Free!)
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If you’re in the market for a super creamy, extra easy, gluten-free appetizer recipe, you simply must try my copycat recipe for Olive Garden Spinach Artichoke Dip. Made with juicy artichoke hearts, frozen spinach, creamy sour cream, three types of cheese, and plenty of garlic and onion, this *may* just be the best baked spinach artichoke dip around.
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Ingredients
- 1 pkg (10 oz) spinach frozen, chopped, thawed, drained, package
- 1 can (14 oz) artichoke hearts drained, chopped
- 1 cup sour cream
- 1 tablespoon garlic minced
- 4 oz cream cheese softened
- ½ cup cheese we use mozzarella or cheddar blends, shredded
- ⅔ cup Parmesan Cheese grated
- ⅓ cup onion chopped
- pinch salt
- 2 cups cheese shredded, more or less to taste
- hot sauce optional
- pita bread pita or naan sliced and toasted, chips, fresh vegetables or crackers
- naan bread
- Chips
- fresh vegetables
- crackers
- cooking spray
Instructions
- Preheat your oven to 350 degrees. Prepare a casserole dish with cooking spray and set aside. We use a 9x6, oval shaped oven safe bowl to serve this appetizer.
- Use paper towel to get as much moisture out of the spinach as possible.
- In a large sized bowl combine spinach, artichoke hearts, sour cream, cream cheese, garlic, ½ cup shredded cheese, parmesan, onions and salt. Stir until blended or use a handheld mixer. Taste your mixture and decide if you want to include a few dashes of hot sauce.
- Transfer mixture to a casserole dish. Sprinkle shredded cheese on top. As much or as little as you want.
- Bake for 20-25 minutes or until the cheeses are melted, brown and bubbly. Serve hot or warm with toasted naan or pita bread.
- To toast naan or pita bread cut each pita or naan bread in half three times so you end up with 6 triangular shapes. Make your first cut and place both halves on top of each other. Slice two more times so you end up with 6 pieces. Place on a cookie sheet and bake for 10 minutes or until bread pieces are toasted. We throw a cookie sheet in the oven for the last 10 minutes or so of baking to crisp the naan or pita bread up if we are not using crackers or chips. Serve and enjoy!
Notes
- Tips:
- I prefer to use artichoke hearts that come in jars because they are packed in oil and spices. The canned artichokes are typically in water that has been salted. If you use canned artichokes, I recommend adding a little Italian seasoning for enhanced flavor.
- You can assemble this dip ahead and store in the refrigerator for up to 48 hours. Just wait until ready to bake to sprinkle on the cheese.
- A clean kitchen towel works great for squeezing the liquid out of frozen spinach.
- Use a hand mixer, if you want a softer smoother dip.
Nutrition Information
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Serving
1g
Calories
290kcal
(15%)
Carbohydrates
5g
(2%)
Protein
12g
(24%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
74mg
(25%)
Sodium
431mg
(18%)
Potassium
111mg
(2%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Vitamin A
812IU
(16%)
Vitamin C
1mg
(1%)
Calcium
370mg
(37%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 290kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 74mg | 25% |
| Sodium | 431mg | 18% |
| Potassium | 111mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 812IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 370mg | 37% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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