applebee’s artichoke and spinach dip recipe

The Best applebee’s artichoke and spinach dip recipe

I love this applebee’s artichoke and spinach dip recipe because it tastes like the version from the restaurant but comes together in my own kitchen with ingredients I can pronounce. The dip is creamy, warm, and loaded with tender spinach and chopped artichoke hearts, and it has just enough garlic and cheese to keep everyone coming back for another scoop. I usually serve it with toasted bread slices and tortilla chips so there is something for every picky eater at the table.

My kids ask for this dip whenever we have a movie night or friends over for a game, and it never lasts long once it hits the counter. It is easy enough for a regular weeknight when I want something warm and filling, and it works just as well for showers, holidays, and potlucks because I can assemble it ahead and bake it right before serving. The whole thing comes together in about 30 minutes from start to finish, which is the kind of timing that keeps me making it over and over.

Spinach brings iron and vitamin K to the bowl, and artichoke hearts add fiber, so there is some real substance under all that cheese. I use frozen spinach because it is convenient and inexpensive, and I let it drain well so the dip stays thick instead of watery. This is a recipe I keep in my regular rotation, and it is the first appetizer I think of when I need something warm that everyone will actually eat.

Copycat Applebee’s Spinach and Artichoke Dip

4.9 from 1352 votes

A warm, creamy baked dip loaded with chopped artichoke hearts, spinach, and three kinds of cheese. Serve it hot with tortilla chips, toasted baguette slices, or fresh vegetables for dipping.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 6Cuisine: InternationalCalories: 360 kcal

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Copycat Applebee’s Spinach and Artichoke Dip Works

I keep my Applebee’s artichoke and spinach dip recipe in my regular rotation because it is creamy, cheesy, and easy to make for a crowd. It works for game days, holidays, potlucks, or a simple family night at home, and it always gives everyone something warm and satisfying to scoop up. For family gatherings, it is one of those dependable appetizers that disappears fast and never makes the host stress.

❓ Frequently Asked Questions About Copycat Applebee’s Spinach and Artichoke Dip

1. What ingredients go into a copycat Applebee’s spinach and artichoke dip?

The dip is built on a creamy base of cream cheese, sour cream, and mayonnaise, with grated Parmesan and shredded mozzarella melted through. Chopped spinach and canned or jarred artichoke hearts get folded in, along with garlic and a little black pepper. Some versions add a splash of heavy cream to loosen the mixture before baking.

2. Can I assemble the dip ahead of time?

Yes. Spread the mixture into your baking dish, cover it tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time since you’re starting from cold, and check that the center is hot and bubbling before serving. If you assemble it further ahead than that, the spinach and artichokes can release liquid, so drain them well first.

3. Why did my dip turn out watery or greasy?

The usual culprits are wet spinach and wet artichokes. Thaw frozen spinach completely, then squeeze it hard in a clean kitchen towel or press it in a fine-mesh strainer until almost dry. Pat the artichoke hearts dry too, and chop them so they don’t hold pockets of brine. Baking at a moderate temperature rather than a high one also keeps the cheese from splitting and pooling oil.

4. What should I serve with spinach and artichoke dip?

Tortilla chips are the classic pairing, but toasted baguette slices, pita wedges, and sturdy crackers all work well. For something fresher, celery and bell pepper strips hold up nicely against the rich base. Serve the dip warm, straight from the oven, while the cheese is still soft.

5. How do I store and reheat leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven, covered with foil, until it’s warm through, which usually takes 10 to 15 minutes. The microwave works in a pinch, but stir halfway through and expect a looser texture. If the dip looks thick after chilling, stir in a spoonful of sour cream or milk to bring it back.