Olive Garden Five-Cheese Spinach & Artichoke Dip Recipe

Name: Olive Garden Five-Cheese Spinach & Artichoke Dip Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 1 jar (12 ounces) roasted sweet red peppers; 1 jar (6-1/2 ounces) marinated quartered artichoke hearts; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 8 ounces fresh mozzarella cheese, cubed; 5 ½ cups shredded Asiago cheese; 6 ounces cream cheese, softened and cubed; 1 cup crumbled feta cheese; ⅓ cup shredded provolone cheese; ⅓ cup minced fresh basil; ¼ cup finely chopped red onion; 2 tbsp mayonnaise; 2 garlic cloves, minced; Assorted crackers

Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota

1 jar (12 ounces) roasted sweet red peppers

1 jar (6-1/2 ounces) marinated quartered artichoke hearts

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

8 ounces fresh mozzarella cheese, cubed

5 ½ cups shredded Asiago cheese

6 ounces cream cheese, softened and cubed

1 cup crumbled feta cheese

⅓ cup shredded provolone cheese

⅓ cup minced fresh basil

¼ cup finely chopped red onion

2 tbsp mayonnaise

2 garlic cloves, minced

Assorted crackers

Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.

Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.