Preheat oven to 325ºf. 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. Follow dip preparation steps below. Bake at 325ºf for about 25 minutes or until bubbling and center is hot.
Lightly grease a glass pie plate. Spray pie pan with pam pour in dip and top with mozarella cheese. Mix all ingredients in a large bowl except bread and extra virgin olive oil. 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. I know you could enjoy this dip with breadsticks but i promise the way you should enjoy it is with the small pieces of toast they are so crispy and buttery.
Coat a large non stick baking pan with pan spray. Add the artichoke hearts and spinach be careful to drain this well and mix until blended. Bake at 350 degrees for 25 minutes or until the top is browned. You won t want to miss out on delicious crostini. Clean peel remove center choke the hairy part and slice artichoke.
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Can be made up to a day ahead and chilled. Preheat the oven to 350 degrees f. Stir in the artichoke hearts and spinach until well mixed. In a mixing bowl beat together the cream cheese mayonnaise parmesan cheese romano cheese garlic basil and garlic salt. Fill pan with mixture.
Fill pan with mixture. Can be made up to a day ahead and chilled. Method put the artichokes olives pine nuts parmesan and lemon juice into a food processor and whizz to a rough paste. Coat a large non stick baking pan with pan spray. Lightly grease a glass pie plate.
In a mixing bowl beat together the cream cheese mayonnaise parmesan cheese romano cheese garlic basil and garlic salt. Preheat oven to 325ºf.
