One of Applebee’s most popular appetizers is their spinach-artichoke dip, but rather than pay for a small portion, make a shareable size at home for a fraction of the price. This copycat Applebee’s Spinach-Artichoke Dip is creamy, cheesy, and loaded with spinach and artichoke. Grab your favorite dippers and get dunking!
There’s nothing like a bubbling dish of creamy, cheesy, and flavorful spinach-artichoke dip, and this copycat recipe of the popular Applebee’s recipe is bang-on perfect. In fact, I personally think it’s better because I’ve infused just a wee bit more flavor into every bite.
Easy to make, I take a bit of a shortcut with store-bought Alfredo sauce. Sure, you can make a bechamel sauce base from scratch, but if you pop a jar open of sauce, you can have this dip on the table in no time.
Perfect for sharing, this is also a great make-ahead dip. Get it ready, then just pop it into the oven to bake it before serving. Grab some pita or tortilla chips and dig into cheesy goodness!
What You’ll Love About Copycat Applebee’s Spinach-Artichoke Dip:
- You can make it at home for a fraction of the price
- It’s so good, and everybody loves it. It’s thick, creamy, chunky and cheesy – what’s not to love?
- It’s perfect for sharing at parties, in front of the TV on movie night, or whenever you want a great dip.
Ingredients:
- Alfredo sauce
- Cream cheese – Softened.
- Parmesan cheese
- Romano cheese – Shredded.
- Mozzarella cheese – Shredded, divided.
- Garlic powder
- Onion powder
- Artichoke hearts – Drained and chopped.
- Baby spinach – Wilted and squeezed dry.
- Milk or cream
How To Make Copycat Applebee’s Spinach-Artichoke Dip:
- Preheat your oven to 350°F and spray a baking dish with nonstick cooking spray.
- Add the Alfredo sauce, cream cheese, garlic powder and onion powder to a medium-sized saucepan or skillet and heat while mixing until the cream cheese has melted.
- Fold in the chopped artichoke hearts, squeezed-dry spinach, half the mozzarella cheese, Parmesan and Romano cheeses. Mix well over low heat until the cheeses have melted. Do not boil!
- Mix in the milk or cream to achieve a smooth, creamy consistency.
- Transfer the mixture to an oven-safe baking dish.
- Sprinkle the remaining shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for about 20 minutes, or until the dip is bubbly and the top is golden brown.
- Serve hot with your favorite chips, bread, or veggies.
Step-By-Step Process
Heather’s Tried-And-True Tips:
- Use fresh baby spinach and wilt it in a pan before squeezing out the excess moisture for the best flavor and texture
- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce
- Ensure the cream cheese is fully softened to make mixing easier and to achieve a smoother dip
- Try using a combination of cheeses like Gruyère or Fontina for a different flavor profile
- Let the dip rest for a few minutes before serving so it isn’t molten hot
What To Serve With Copycat Applebee’s Spinach-Artichoke Dip
This copycat Applebee’s Spinach-Artichoke Dip recipe pairs wonderfully with a variety of dippables. Serve it with tortilla chips, toasted baguette slices, or fresh vegetables like carrot sticks, celery, and bell pepper strips. For a heartier snack, consider serving it with garlic bread or pita chips. This dip also makes a great addition to a charcuterie board or appetizer spread. If you serve it with vegetables, it makes a tasty low-carb dip.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in an oven-safe dish and warm it in a preheated 350°F oven for about 15 minutes, or until heated through. You can also microwave individual portions for a quicker option. If you want to freeze the dip, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw it in the refrigerator overnight and then follow the oven reheating instructions.
Copycat Applebee’s Spinach-Artichoke Dip
Ingredients
- 1 cup roasted garlic Alfredo sauce
- 4 ounces cream cheese softened
- ¼ cup parmesan cheese grated
- ¼ cup Romano cheese shredded
- 1 cup mozzarella cheese shredded, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 14 ounce canned artichoke hearts drained and chopped
- 10 ounces baby spinach wilted and squeezed dry
- ¼ cup milk or cream
Instructions
- Preheat your oven to 350°F and spray a baking dish with nonstick cooking spray.
- Add the Alfredo sauce, cream cheese, garlic powder and onion powder to a medium-sized saucepan or skillet and heat while mixing until the cream cheese has melted.
- Fold in the chopped artichoke hearts, squeezed-dry spinach, half the mozzarella cheese, Parmesan and Romano cheeses. Mix well over low heat until the cheeses have melted. Do not boil!
- Mix in the milk or cream to achieve a smooth, creamy consistency.
- Transfer the mixture to an oven-safe baking dish.
- Sprinkle the remaining shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for about 20 minutes, or until the dip is bubbly and the top is golden brown.
- Serve hot with your favorite chips, bread, or veggies.
Notes
Heather’s Tried-And-True Tips:
- Use fresh baby spinach and wilt it in a pan before squeezing out the excess moisture for the best flavor and texture
- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce
- Ensure the cream cheese is fully softened to make mixing easier and to achieve a smoother dip
- Try using a combination of cheeses like Gruyère or Fontina for a different flavor profile
- Let the dip rest for a few minutes before serving so it isn’t molten hot