I love Olive Garden, but when they discontinued their spinach artichoke dip, I was heartbroken. So my best friend and I took it upon ourselves to create our own version of the dip (take that, Olive Garden).
We tried a billion recipes, and finally found a recipe that tastes better than Olive Garden’s. The secret ingredient? Goat cheese. It is everything you could ever want in a dip: cheesy, creamy, salty and hearty.
Goat Cheese Spinach Artichoke Dip
- Prep Time:10 minutes
- Cook Time:35 minutes
- Total Time:45 minutes
- 16 oz fresh spinach
- 14 oz can artichokes, drained and chopped
- 4 oz cream cheese
- 8 oz goat cheese
- 1/4 cup parmesan cheese
- 1/3 cup mozzarella cheese
- 3 tablespoon garlic
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
Preheat oven to 375ºF.
Fill a large bowl with ice and cold water. Set aside.
Bring a large pot of salted water to a boil over high heat. Once boiling, add spinach and cook for approximately 30 seconds to 1 minute, until the spinach is wilted.
Remove the spinach from the water with a slotted spoon and transfer to the ice water. This will stop the cooking.
Once spinach is cool, remove it from the water. Squeeze out any excess liquid.
Add the spinach, artichoke hearts, cream cheese, goat cheese, parmesan, mozzarella, garlic, salt and pepper to a large bowl.
Mash everything together with a fork until well mixed.
Scoop spinach mixture into a baking dish. Bake for 25 minutes.
Top with 1/8 cup of mozzarella cheese and bake for an additional five minutes.
Serve immediately with chips, crackers or toasted French bread.