Olive Garden Hot Artichoke and Spinach Dip
 

Olive Garden Hot Artichoke and Spinach Dip

8 ounces light cream cheese
14 ounces artichoke hearts, canned, drained, coarsely chopped
1/2 cup cooked spinach
1/4 cup light mayonnaise
1/4 cup parmesan cheese
1/4 cup romano cheese (you can use all Parmesan if you prefer)
1 clove garlic, finely minced
1/2 teaspoon dried basil
1/4 cup mozzarella cheese, grated
1/4 teaspoon garlic salt
salt and pepper, to taste

Allow cream cheese to come to room temperature. Cream together with mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well. Add the artichoke hearts and spinach (be careful to drain both of these well), and mix until blended. Store in a container until ready to use. Spray quiche pan with Pam, pour in dip and top with cheese. Bake at 350 F. for 25 minutes or until the top is browned.

12 servings

Serve with Triscuits (Ph2 or Ph3 only) and assorted veggies for dipping.

I made it tonight for a NYE party and it's yummy. I added a bit of crushed red pepper and took out all the salts (figured the cheese had enough). I also added a bit of feta leftover from the stuffed mushroom recipe :) Delish and no one will know it's SBD friendly!

This is still the yummiest thing ever. I add some sundried tomatoes to it and also use it as "stuffing" for mushrooms!

I've not said how yummy this is this year so let me reiterate - YUMMMMMM!

I stuff mushrooms with this and add sundried tomatoes :)

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Thank you so much for posting this. I made it for Thanksgiving this year and it was a hit. I was hoping for a small amount of leftovers, no such luck, lol.

Made this again for lunch (and remembered to buy spinach and artichokes this time). I tried something new since I had an onion that needed to be used: I diced it and cooked it on low for 10 minutes, until soft. I added 2 garlic cloves to it and cooked another two minutes. I added the cooled mixture to the rest of the ingredients (adding sundried tomatoes, Mrs. Dash Italian and crushed red pepper flake) to it as well.

It's cooking now but my mouth is watering. Off to cut some cucumbers and bell pepper strips so I can have lunch!