Olive Garden Spinach and Artichoke Dip
Yield: 4 servings
1 can (14 ounces) artichoke hearts, drained and sliced
1 pound cream cheese, room temperature
8 ounces mascarpone cheese, room temperature
2 tablespoons all-purpose flour, sifted
1 cup grated Parmesan cheese
1/4 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper
1 tablespoon chopped fresh flat leaf parsley
1 garlic clove, minced
5 green onions, chopped
Salt and ground black pepper, to taste
1 bunch (about 6 ounces) fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Procedure:
1.Preheat oven to 325 degrees. Mix all ingredients in a large bowl, except
bread and extra virgin olive oil.
2.Spray a non-stick 9-by-9-inch baking pan with cooking spray.
Fill pan with mixture and bake for about 25 minutes, or until mixture is
bubbling and center is hot.
-
Drizzle both sides of bread with extra virgin olive oil.
Grill bread on both sides. -
Sprinkle top of hot dip with Parmesan cheese.
Serve with grilled bread.
Source: Olive Garden website; reprinted in the
Orange County Register newspaper; March 26, 2008