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Homemade Olive Garden Spinach and Artichoke Dip

Homemade Olive Garden Spinach and Artichoke Dip
Homemade Olive Garden Spinach and Artichoke Dip
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If you love Olive Garden but are worried about cross contamination, then this is the recipe for you. This Homemade Olive Garden Spinach and Artichoke Dip tastes just like the Italian restaurant's version, but because it's made in your own home, you can be sure that it'll be safe for your gluten free friends and family. This dip would be perfect to serve with chips, veggies, or toasted gluten free bread. Everyone will fall in love with this gluten free dip, so be sure to make enough to share!


The dip should be served while warm. To make ahead, combine all ingredients in the baking dish, wrap tightly, and refrigerate. Bring to room temperature before baking.  


For more information on how to keep your kitchen safe, here are 10 Ways to Prevent Cross Contamination in Your Gluten Free Kitchen




  • 1 (14-ounce) can sliced artichokes
  • 16 ounces cream cheese, room temperature
  • 8 ounces mascarpone cheese, room temperature
  • 2 tablespoons gluten free flour
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped parsley
  • 1 clove garlic, finely minced
  • 1/2 cup chopped green onions
  • 1/4 teaspoon salt
  • ground black pepper
  • 6 ounces baby spinach leaves, chopped into roughly one-inch pieces


  1. Preheat oven to 325 degrees F. Spray a 7 x 10 inch baking dish with cooking spray.

  2. Toss the spinach leaves with gluten free flour.

  3. In a large bowl, combine all ingredients, stirring until completely mixed. Spoon into prepared baking dish, smoothing the top.

  4. Bake for 25 minutes until just lightly browned on top.

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