Recipe: Spinach and Artichoke Dip and Olive Garden Hot Artichoke and Spinach Dip for Linda

This recipe seems to be very good. It does not contain lobster but you can easily steam some lobster meat, chop or shred it nicely & add it to the dip. I might try it soon.

Spinach And Artichoke Dip
posted by Karin at Recipezar
12 servings

1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) packet alfredo sauce ("or" make your own)
1 (10 ounce) packet frozen spinach, thawed, well drained and chopped
4 cloves garlic, crushed (more, according to taste!)
1 cup mozzarella cheese, shredded
1/3 cup grated parmesan cheese

Mix all the ingredients together until blended. Sppon mixture into a quiche dish or pie plate. Sprinkle with additional 1/2 cup grated Parmesan cheese (optional). Bake at 350'F for 20 minutes or until lightly browned.

Olive Garden Hot Artichoke and Spinach Dip

1 (8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can (14 oz.) Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry) 1 Tbsp. Basil (Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.