Olive Garden Spinach and Artichoke Dip


Ingredients

  • 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

Instructions

  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.

Notes

-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.

Apple dip

INGREDIENTS

  • For the Dip:
  • 1 -8 ounce package Cream Cheese, softened
  • 1/2 cup brown sugar
  • 1 cup toffee baking bits
  • For Serving:
  • Apple slices (5-6 apples)
  • Cinnamon Snack Grahams

INSTRUCTIONS

Combined softened cream cheese with brown sugar and toffee bits in a bowl.

Serve with apple slices and cinnamon grahams.

Crack dip

INGREDIENTS

  • 2 (11 ounce) cans Mexicorn, drained
  • 1 cup real mayonnaise
  • 1 cup real sour cream
  • Tops of 3 bunches of green onions, sliced
  • 1 (4.5 ounce) can green chilies, diced
  • 1/3 cup of jalapenos (the jar kind), chopped
  • 8 ounce package of Shredded Mexican Blend cheese
  • Tortilla chips for serving

INSTRUCTIONS

Combine all of the dip contents together and place in the fridge. I suggest making it 12 hours ahead, or even the day before. The flavors just keep getting better and better! Serve with tortilla chips!