applebee’s spinach artichoke dip recipe
The Best applebee’s spinach artichoke dip recipe
I started making this copycat Applebee’s spinach artichoke dip at home because the restaurant version was costing me too much for how often my family asked for it. The dip comes together in one bowl and bakes in about 20 minutes, and the flavor lands close to what you get in the booth. Cream cheese, sour cream, and mozzarella give it the thick scoopable texture, and the spinach and artichoke hearts keep it from tasting heavy. I use frozen spinach squeezed dry and canned artichoke hearts, so there is no prep work beyond chopping and stirring.
My kids ask for this dip on movie nights, and my husband requests it every time we have people over for football. It works as an appetizer with tortilla chips, toasted bread, or vegetables, and it also holds up as a warm spread for sandwiches the next day. I bring it to potlucks in a slow cooker set to low, and it stays creamy for hours. For the holidays I double the batch and bake it in two dishes so there is always one ready when the first bowl runs out.
The ingredient list is short and the vegetables do real work here. Spinach adds color and body, and artichoke hearts bring a slight tang that balances the cheese. I use whole milk mozzarella because it melts better, and I add a little garlic and Parmesan for depth. The recipe takes about 10 minutes of hands on time, which makes it realistic for a weeknight when I want something warm without a full dinner production.
Copycat Applebee’s Spinach Artichoke Dip
A warm, creamy baked dip loaded with chopped spinach, artichoke hearts, and three kinds of cheese. It comes together in one bowl and bakes until bubbly and golden at the edges, ready for tortilla chips, toasted bread, or crisp vegetables.
🥘Ingredients
For the Dip
For Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Copycat Applebee’s Spinach Artichoke Dip Works
This dip is one of those recipes I keep coming back to because it works just as well for a Sunday game as it does for a holiday spread, and there is never anything left in the bowl. My kids and my picky brother-in-law both go back for seconds, which says a lot. If you need something easy that pleases a crowd, make this one.
❓ Frequently Asked Questions About Copycat Applebee’s Spinach Artichoke Dip
1. What makes Applebee’s spinach artichoke dip taste different from other versions?
The chain’s version is known for a creamy, cheesy base with chunks of artichoke heart and spinach rather than a smooth, blended texture. Many copycat recipes get close by combining cream cheese, mozzarella, and a little Parmesan, then folding in the vegetables gently at the end so they stay distinct. A touch of garlic and a mild kick from the cheese blend round it out without overwhelming the dip.
2. Can I make this dip ahead of time?
Yes. Assemble the dip in the baking dish, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for about 20 minutes before baking, then add 5 to 10 minutes to the oven time since you’re starting from cold. If you’d rather bake it fully in advance, reheat it covered at 350°F until warmed through, then uncover for the last few minutes to recrisp the top.
3. How do I keep the dip from turning watery?
The biggest culprit is excess moisture in the spinach and artichokes. Thaw frozen spinach and squeeze it hard in a clean kitchen towel or paper towel until it feels almost dry. Drain canned or jarred artichoke hearts well and pat them dry before chopping. If you’re using fresh spinach, wilt it first and press out the liquid so it doesn’t release into the cheese as it bakes.
4. What should I serve with spinach artichoke dip?
Tortilla chips are the classic pairing, and sturdy ones hold up best against a thick dip. Crostini, pita wedges, and toasted baguette slices all work well, as do raw vegetables like carrot sticks, celery, and bell pepper strips. For a closer match to the restaurant version, warm the chips or bread slightly before serving.
5. How should I store and reheat leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 325°F oven, covered with foil, until heated through, which usually takes 10 to 15 minutes depending on the portion size. The microwave works in a pinch, but stir halfway through and expect the texture to loosen. Add a splash of milk or a spoonful of cream cheese if it looks thick after reheating.
