Applebee’s Spinach Artichoke Dip Recipe

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Applebee’s Spinach Artichoke Dip Recipe

Few appetizers can match the warm, creamy comfort of spinach artichoke dip. This Applebee’s-style version brings together layers of cheese, soft artichokes, and tender spinach in a luscious blend—perfect for sharing at gatherings or cozy nights in. Let’s break down how you can make this irresistible dip at home, using simple ingredients and straightforward steps, along with a few handy tips to get you professional-level results.

Why This Dip Wins Over Every Crowd

Served bubbling in restaurants or scooped from home skillets, spinach artichoke dip has a reputation for disappearing fast. Its popularity is no mystery: this dip unites the earthiness of spinach, the tanginess of artichoke hearts, and a cascade of melted cheeses in each bite. The texture lands somewhere between creamy and stretchy, satisfying the craving for something hearty and indulgent. Recreating Applebee’s classic version at home gives you control over both flavor and freshness—and makes it easy to tweak for your perfect balance.

Ingredients and Their Purpose

Each element contributes something special. Here’s what you need:

• Chopped frozen spinach: Vibrant color and earthiness. Thaw and squeeze dry before use.
• Artichoke hearts: Use canned or jarred, drained and chopped. Marinated artichokes offer extra flavor notes.
• Cream cheese: For a silky, creamy base.
• Sour cream: Adds tang and blendable smoothness.
• Mayonnaise: Balances tangy flavors and helps create body.
• Shredded mozzarella cheese: For melty, stretchy goodness.
• Freshly grated parmesan and Romano cheeses: Bring saltiness and depth.
• Roasted garlic or fresh garlic: For aromatic punch.
• Alfredo sauce: Applebee’s-style creaminess, binds everything together.

A blend of these ingredients lets you replicate the signature richness and flavor profile of the beloved original.

Step-by-Step Instructions

Let’s walk through the process for seamless results.

Prep the Spinach

• Thaw 10 ounces of frozen chopped spinach in the microwave.
• Place the thawed spinach in a clean dish towel or mesh sieve.
• Squeeze out all excess liquid thoroughly. This avoids a watery dip.

Mix the Dairy Base

• In a medium bowl, add 8 ounces of softened cream cheese, 1/2 cup sour cream, and 1/3 cup mayonnaise.
• Beat or stir until completely smooth.

Combine Remaining Ingredients

• Stir in the drained and chopped artichoke hearts (one 14-ounce can).
• Add the dried spinach.
• Mix in 1 cup shredded mozzarella, 1/2 cup grated parmesan, and 1/3 cup grated Romano cheese.
• Pour in 1 cup roasted garlic Alfredo sauce for creaminess.
• Mince two cloves of garlic, or use 3-4 teaspoons of roasted garlic, and add to the bowl.
• Add 1/2 teaspoon salt and a crack of black pepper, or more to taste.

Assemble and Bake

• Spoon the mixture into a greased 9-inch baking dish or an oven-safe skillet.
• Smooth the surface with a spatula.
• Sprinkle a little more cheese on top if desired.
• Bake at 375°F (190°C) for 20-25 minutes, or until bubbling and just beginning to brown at the edges.
• For a golden top, broil for 1-2 minutes at the end.

Table: Applebee’s Spinach Artichoke Dip Ingredient Breakdown

Enhancing Your Dip: Pro Tips

A few small steps elevate your dish:

• Grate your own cheese: Pre-shredded cheese contains coating agents to prevent sticking, which can stop it melting fully. Shredding mozzarella and parmesan just before using ensures optimal texture.
• Use room-temperature cream cheese: If the cream cheese is cold, lumps can form in your dip. Let it sit out for at least 30 minutes.
• Adjust to taste: After mixing, taste the dip before baking. Add extra seasoning, a squeeze of lemon juice, or a pinch of chili flakes for a slight kick.

Make-Ahead & Reheating Strategies

Applebee’s spinach artichoke dip is a convenient choice for planning ahead. Here’s what works best:

• Prepare ahead: Mix everything and store tightly covered in the fridge for up to 3 days.
• Reheating: Warm leftovers in a 350°F oven until the cheese bubbles—usually about 15 minutes. For small portions, microwave in 30-second bursts, stirring between each interval.

Serving Suggestions

The classic pairing is tortilla chips or crackers, but the options are versatile:

• Sliced baguette, toasted until crisp
• Pita wedges or pita chips
• Fresh vegetables: carrots, celery, cucumber rounds, bell pepper strips
• Naan or flatbread
• Pretzel pieces or soft pretzels
• French fries or tater tots (seriously)
• As a filling in mini bell peppers or mushroom caps

You can get playful—this dip holds up to many textures and shapes, from crunchy to pillowy soft.

Customizing the Recipe

Feel free to make this your own:

• Lighter version: Substitute light cream cheese, reduced-fat sour cream, or Greek yogurt.
• Dairy-free: Plant-based cheeses and non-dairy cream cheese work surprisingly well.
• Extra flavor: Stir in chopped sun-dried tomatoes, roasted red peppers, or even a dash of hot sauce.
• For a chunkier dip: Chop the artichokes and spinach less finely and use a wooden spoon rather than a mixer.

Frequently Asked Questions

How can I avoid a runny dip?
Drain and squeeze the spinach as much as possible. Excess liquid is usually the culprit behind a loose dip.

Can I make this in a slow cooker?
Absolutely. Mix everything together and transfer to a slow cooker set on low. Cook for 2-3 hours, stirring occasionally, until hot and bubbly.

Is this recipe freezer-friendly?
You can freeze before baking, though the texture may change slightly. Thaw in the fridge, give it a good stir, and bake as directed.

Storage and Leftovers

Once cool, store leftover dip in an airtight container in the refrigerator for up to four days. For best results, gently reheat portions in the oven. If microwaving, use low power and stir frequently to avoid separation.

Wrapping Up

Bringing Applebee’s spinach artichoke dip into your own kitchen means easy party dishes and guaranteed crowd-pleasers. The creamy richness, boosted by freshly shredded cheeses and bright greens, makes this dip more than an appetizer—it becomes the thing everyone hovers near, hoping for a second scoop. Tinker with ingredients, test different dippers, and you’ll find your favorite version in no time. Enjoy every bite, whether for a game-day spread, holiday buffet, or as an indulgent treat just for you.

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Applebee’s Spinach Artichoke Dip Recipe

⭐⭐⭐⭐⭐

4.8 from 1 votes

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Course: Recipes / Cuisine: American

Prep Time 5 minutes

Cooking Time 2 hours

Servings 12 servings

Calories 293 cal

This copycat recipe for Applebee’s spinach artichoke dip brings a restaurant appetizer right into your own kitchen. This dip is creamy. It is rich. It is cheesy. It is to die for.

Ingredients

• 2 cups shredded mozzarella cheese, divided
• 16 ounces roasted garlic Alfredo sauce
• 8 ounces softened cream cheese
• 2 (14 ounce) cans artichoke hearts, drained and roughly chopped
• 1 cup shredded Parmesan-Romano cheese mix
• 1 (10 ounce) box frozen chopped spinach, thawed and well-drained

Instructions

1. In a large bowl, beat the cream cheese until smooth. Scrape the sides of the bowl. Add the Alfredo sauce. Mix until well blended.
2. Add the spinach and artichoke hearts. Add the Parmesan and 1 cup of mozzarella. Mix until well combined.
3. Pour the dip into a Crockpot. Cover with the lid. Cook on high for 2 hours or until the cheese is melted. Stir occasionally.
4. Sprinkle the remaining mozzarella cheese over the top. Cook for another 5-10 minutes until it's melted.
5. Alternatively, transfer the dip to a buttered 9x13-inch casserole dish. Add the mozzarella. Broil until bubbly.
6. Serve with chips. Serve with crackers. Serve with toasted baguette. Enjoy!