Copycat Applebee’s Spinach-Artichoke Dip
Add Preferred SourceOne 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!
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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!
Ingredients:
For the sauce
- Mayonnaise – I use full-fat mayo; any brand will work.
- Dijon mustard – Regular Dijon mustard. You can use hot dog mustard in a pinch but it won’t taste quite the same.
- Grainy Dijon mustard – Mostly for the texture. If you don’t have this, just use a bit extra regular Dijon.
- Honey – You could use agave syrup instead.
- Garlic salt – I season cautiously since the bacon and cheese add salt later.
For the chicken
- Chicken breast – You can pound them to flatten them, or even butterfly them if they’re thicker.
- Olive oil – Or any other neutral cooking oil.
- Salt and pepper – Season to taste.
- Cooked bacon – About 2 slices per breast; I cook it crisp so it doesn’t soften under the sauce.
- Colby Jack cheese – I shred it myself so it melts evenly and doesn’t clump.
- Mushrooms – Button mushrooms are fine in this recipe, or you could use cremini if you want to jazz it up.
- Green onion – A tasty optional garnish that adds a pop of flavor.
How To Make Copycat Applebee’s Spinach-Artichoke Dip
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C) and lightly spray an oven-safe baking dish with nonstick cooking spray.
In a medium saucepan or skillet, combine the Alfredo sauce, cream cheese, garlic powder, and onion powder. Heat over low-medium heat, stirring constantly with a silicone spatula until the cream cheese is fully melted and the mixture is smooth.
Fold in the chopped artichoke hearts, well-drained spinach, half of the mozzarella, Parmesan, and Romano cheeses. Stir gently over low heat until all the cheeses are melted and combined, making sure the mixture does not boil.
Gradually mix in the milk or cream until the dip reaches a creamy, smooth consistency. Transfer the mixture to the prepared baking dish and sprinkle the remaining mozzarella evenly on top.
Bake in the oven for 20 minutes, or until the dip is bubbly and the cheese on top is lightly golden. Let the dip rest for 3–5 minutes before serving. Serve warm with your favorite chips, bread, or fresh vegetables.
Chef Jenn’s 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 oven to 350°F (175°C) and spray an oven-safe baking dish with nonstick cooking spray.
- In a medium saucepan or skillet, combine Alfredo sauce, cream cheese, garlic powder, and onion powder. Heat over low-medium heat, stirring constantly until smooth.
- Fold in chopped artichoke hearts, drained spinach, half of the mozzarella, Parmesan, and Romano cheeses. Stir gently until cheeses are melted, keeping the heat low.
- Add milk or cream gradually, mixing until smooth. Transfer mixture to the prepared baking dish and sprinkle remaining mozzarella on top.
- Bake for 20 minutes, until bubbly and the top is lightly golden. Let rest 3–5 minutes before serving. Serve warm with chips, bread, or vegetables.
Notes
Chef Jenn’s 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
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
