Applebee’s Spinach Artichoke Dip (Copycat Recipe)
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This copycat Applebee’s Spinach Artichoke Dip Recipe is everything you love about the restaurant version: creamy, cheesy, and ooey-gooey in every bite. Tender spinach, briny artichokes, and a luscious trio of cheeses come together in a bubbly, golden-brown dip that’s pure comfort food. It’s the kind of appetizer that vanishes fast at parties and family dinners. And the best part? I’ll show you how to make spinach artichoke dip at home (from scratch!) in just 30 minutes. Every scoop is melty, crave-worthy, and dangerously addicting!
Table of Contents
WHY YOU’LL LOVE APPLEBEES SPINACH DIP
- Ready in just 30 minutes.
- Melty, gooey cheese with a golden crust.
- Party-perfect appetizer that everyone devours.
- Tastes even better than the restaurant version.
Applebee’s Spinach Artichoke Dip Recipe
Is it even possible to walk into Applebee’s and not order the spinach artichoke dip? It’s practically the law. Don’t even get me started on the wonton tacos or crispy cheese bites either…
But honestly, after cracking the code, I don’t even need to go anymore. This copycat version is just as good (if not better) than Applebee’s spinach artichoke dip.
It’s creamy, it’s dreamy, and it’s so lick-the-bowl good you’ll wonder why you ever paid restaurant prices.
Whether you scoop it with tortilla chips, bread, or just a spoon (no judgment here), this dip always earns “clean plate club” status. Am I right?
INGREDIENT NOTES
- Spinach: Fresh spinach wilts quickly and blends into the cheese beautifully. Frozen spinach works too… just squeeze it bone dry so your dip isn’t watery.
- Artichoke Hearts: Use canned, jarred, or frozen, but make sure they’re well-drained and chopped for even distribution.
- Cheeses: A blend of cream cheese, mozzarella, parmesan, and Romano gives this Applebees spinach dip its signature gooey, tangy richness. Freshly grated cheese melts best.
- Sour Cream: Adds tang and creaminess. Full-fat works best for texture.
- Butter, Onion & Garlic: These aromatics build a savory flavor base that keeps the dip from tasting flat.
VARIATIONS
Spicy Kick: Stir in diced jalapeños or a dash of crushed red pepper flakes.
Bacon Lover’s: Fold in ½ cup crispy bacon bits before baking.
Tex-Mex Twist: Add ½ cup shredded Pepper Jack cheese and top with sliced green onions.
Extra Veggies: Mix in roasted red peppers or chopped sun-dried tomatoes for color and flavor.
SERVING SUGGESTIONS
- With Tortilla Chips: Classic and crunchy. Make them yourself to go all out!
- Veggie Dippers: Bell pepper strips, carrots, or celery are perfect for scooping.
- Pair with Bread: Try crostini or my no-knead roasted garlic bread for dunking.
- Elevated Dishes: Spread Applebee’s spinach dip on flatbread, use it to stuff mushrooms, or combine it with shredded chicken for gooey grilled cheese sandwiches.
- Beverage Pairing: A chilled Chardonnay or a crisp Gin Fizz balances the creamy richness.
- Party Platter: Serve alongside cheesy beef enchilada dip for a game-day spread.
APPLEBEE’S SPINACH ARTICHOKE DIP RECIPE FAQ
Swap the sour cream for plain Greek yogurt, or replace half of the sour cream with mayonnaise.
Absolutely! Use a larger baking dish and add 5-10 minutes to the bake time.
Slice a baguette on the bias into thin slices, about ½ inch thick. Brush with olive oil on both sides and season with salt and pepper.
Place bread on a parchment-lined baking sheet in a single layer. Bake for 15 to 20 minutes at 350°F, rotating the pan about halfway through.
Of course! Still sauté the onion and garlic, but don’t wilt down the spinach. Instead, mix in the fresh leaves with the rest of the ingredients, then pour everything into your crockpot.
Cook on high for 2 hours or low for 3 to 4 hours until melted and bubbly. If you still want the gorgeous browned top, transfer the dip to an oven-safe serving dish and pop it under the broiler for a minute or two.
I’ve tested more spinach artichoke dips than I can count: restaurant versions, store-bought tubs, and plenty of copycat attempts.
What I’ve learned is that balance is everything. Too much spinach and it tastes grassy, too much artichoke and it gets briny, too much cream cheese and it’s heavy.
The sweet spot is a silky blend of cheeses that stretch and bubble just right, with spinach and artichoke woven in for texture and flavor.
Cooking the aromatics low and slow first is the game-changer… it builds depth that shortcuts can’t touch.
That’s the science of layering flavor, and it’s why this copycat Applebee’s spinach artichoke dip recipe always beats the restaurant dip at my table.
DONNA’S PRO TIPS
- Drain, Drain, Drain: Wet spinach or artichokes = watery dip. Squeeze them dry.
- Cheese Matters: Always shred cheese from the block. Pre-shredded has anti-caking agents that keep it from melting creamy.
- Don’t Burn the Garlic: Keep heat low when sautéing. Burnt garlic = bitter dip.
- Make It Ahead: Assemble the dip a day early and bake when guests arrive.
- Party Saver: Keep leftovers warm in a small slow cooker on “low” for serving.
TOOLS NEEDED
- Large Skillet: For sautéing onion, garlic, and spinach.
- Mixing Bowl: To combine cheeses and artichokes.
- 5-Inch Round Baking Dish (or Pie Plate): For baking.
- Wooden Spoon or Spatula: For stirring and folding.
- Foil: To cover the dip while baking and prevent over-browning.
Enjoy!
With love, from our simple kitchen to yours.
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Applebee’s Spinach Artichoke Dip (Copycat Recipe)
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced (2 teaspoons)
- 1/2 small onion yellow onion, finely chopped (about ¼ cup)
- 4 heaping cups fresh spinach, or substitute frozen, see notes
- 8 ounces cream cheese, softened
- 4 ounces mozzarella cheese, shredded (1 cup)
- 2 ounces parmesan cheese, grated (½ cup), divided
- 2 ounces Romano cheese, grated (½ cup), divided
- 1/3 cup sour cream
- 14- ounce can artichoke hearts, quartered, drained, and chopped
Instructions
- Preheat the Oven and Prepare Dish: Preheat oven to 350°F. Lightly grease a 5-inch round deep dish casserole, pie plate, or similar baking dish.
- Cook Aromatics: In a large skillet over medium-low heat, melt butter. Add onion and garlic. Sauté for 8–10 minutes, stirring occasionally, until onion is soft and golden. Keep heat low so garlic doesn’t burn.
- Add Spinach: Stir in spinach. Cook for 2–3 minutes, stirring occasionally, until wilted. If using frozen spinach, skip this step and add thawed, drained spinach directly to the cheese mixture.
- Mix Cheese Base: In a medium mixing bowl, stir together cream cheese, mozzarella, ¼ cup parmesan, ¼ cup Romano, sour cream, and chopped artichoke hearts until well combined.
- Combine: Fold the spinach mixture into the cream cheese mixture until evenly distributed.
- Bake: Transfer mixture to prepared dish. Cover with foil and bake for 25–30 minutes, or until hot and bubbly throughout.
- Finish: Remove foil, sprinkle with remaining parmesan and Romano cheeses, and broil for 1–2 minutes until golden brown.
- Serve: Garnish with fresh parsley if desired. Serve hot with tortilla chips, crusty bread, or veggie dippers.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished November 2025
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Made this for friends that came over, and it was gone before I knew it. Luckily I got to taste it in time, and it is SO good. Very creamy, very delicious.
This recipe from The Slow Roasted Italian is just amazing! It was so easy to make, and the taste was out of this world. Donna and Chad really know their stuff!
Hi Zachary!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
I tried Donna and Chad’s recipe for Applebee’s Spinach Artichoke Dip, and it turned out fantastic! So delicious and creamy.
Hi Liam!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn