Making Olive Garden's spinach and artichoke dip involves combining fresh or canned artichokes, cream cheese, mascarpone cheese, flour and Parmesan cheese, along with crushed red pepper, fresh thyme, fresh parsley, spinach and garlic. Green onions, salt and pepper are other ingredients. Olive Garden's spinach and artichoke dip recipe serves about four people and takes around 30 minutes of preparation.
When using fresh artichokes to make Olive Garden's spinach and artichoke dip, begin by boiling 2 artichokes in 3 quarts of water seasoned with 1 teaspoon of salt and the juice of a lemon. Cool the artichokes, and clean, peel and slice them. Alternatively, drain and slice a 14-ounce can of artichoke hearts.
To make the dip, combine the artichokes, 1 pound of cream cheese, 8 ounces of mascarpone cheese and 2 tablespoons of flour in a bowl, along with 1 cup of grated Parmesan cheese, 1 tablespoon of chopped fresh parsley, 1 minced garlic clove, 5 chopped green onions and 1/4 teaspoon each of crushed red pepper and fresh thyme leaves. Add 6 ounces of chopped fresh spinach, season with salt and pepper, and stir to combine. Pour the dip into a greased baking dish, and bake in a 325 degree Fahrenheit oven for 25 minutes or until hot and bubbly. Sprinkle the top of the dip with additional Parmesan cheese, and serve on grilled crusty Italian bread.