Best served with thinly sliced toasted bread such as french or italian. Coat a large non stick baking pan with pan spray. Spray pie pan with pam pour in dip and top with mozarella cheese. Can be made up to a day ahead and chilled. Serve olive garden spinach artichoke dip with fresh baguettes that have been sliced thin buttered and toasted in the oven.
Drizzle both sides of bread with extra virgin olive oil. Method put the artichokes olives pine nuts parmesan and lemon juice into a food processor and whizz to a rough paste. The dip can be prepared ahead of time to this step and stored in the refrigerator in a covered container for up to 48 hours. Bake at 350 degrees for 25 minutes or until the top is browned. Mix all ingredients in a large bowl except bread and extra virgin olive oil.
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When ready to serve put into a bowl swirl the reserved oil from the artichokes over the top and finish with the remaining olive. Preheat oven to 325ºf. In a mixing bowl beat together the cream cheese mayonnaise parmesan cheese romano cheese garlic basil and garlic salt. One of my go to recipes for such an occasion is this olive garden hot artichoke dip. You won t want to miss out on delicious crostini.
You won t want to miss out on delicious crostini. When ready to serve put into a bowl swirl the reserved oil from the artichokes over the top and finish with the remaining olive. Olive garden hot artichoke dip during the busy time of the holidays it is nice to have some simple recipes handy that you can make for your next party or pot luck. Drizzle both sides of bread with extra virgin olive oil. Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
One of my go to recipes for such an occasion is this olive garden hot artichoke dip. Best served with thinly sliced toasted bread such as french or italian.
