Applebee’s Spinach Artichoke Dip can be recreated right at home in just 30 minutes! Combine simple, fresh ingredients for mouthwatering flavor and one tasty appetizer.
Enjoy plenty more party favorite recipes just like this copycat Applebee’s spinach artichoke dip.
Applebee’s Spinach Artichoke Dip
This appetizer comes out so creamy and delicious, you won’t want to share it with anyone else.
Simply cook down the greens with onion and garlic, combine them with the rest of the ingredients, and bake!
It’s the ooey-gooey cheesy and tangy dip of your dreams, complete with a bubbly, browned top.
Applebee’s Spinach Dip Recipe Tips
- Use low moisture mozzarella. This melts smoother, browns easier, and will prevent your Applebee’s spinach dip from having a watery or greasy texture.
Plus, it’s a bit saltier than fresh mozzarella, which only enhances the flavor of the dish.
- Soften the cream cheese. You’ll get a much creamier consistency if it’s room temperature before combining it with the other ingredients.
Let it sit on the counter for at least 30 minutes, or unwrap the block and microwave for 20-30 seconds at 50% power.
- Don’t forget to broil! This melts the Parmesan and Romano cheeses and gives the dish that gorgeous bubbly, brown crust on top of your Applebee’s artichoke dip.
- Want some extra heat? Stir a little cayenne pepper or finely chopped jalapeno into the cream cheese mixture before baking.
Chips and crackers are a popular pairing for this Applebee’s spinach artichoke dip recipe, but you can also cube a loaf of French or sourdough bread if you prefer.
It’s delicious on crostini too! Here’s how to make it:
- Slice a baguette into thin slices, about 1/2 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 degrees F, rotating the pan about halfway through.
- Allow crostini to cool on the pan, then serve!
Or, pair this copycat Applebee’s spinach artichoke dip with fresh veggies like carrot sticks, cherry tomatoes, bell pepper strips, or cucumber slices.
You could even spread it on flatbread, use it to stuff mushrooms, or combine it with shredded chicken for gooey grilled cheese sandwiches.
Storing and Reheating Leftover Applebee’s Artichoke Dip
This will keep for up to 5 days when stored in an airtight container in the refrigerator. I wouldn’t recommend freezing, as the texture will become grainy when thawed.
Reheat using one of the following methods:
- Microwave – Warm individual portions in the microwave in 30-second intervals, stirring between each.
- Stovetop – Add dip to a saucepan and warm over medium heat until bubbly, stirring constantly.
- Oven – Transfer Applebee’s spinach dip back into a baking dish and warm on the counter while you preheat the oven.
Bake at 350 degrees F for about 20 minutes, until warmed through.
Kitchen Tools You Will Need
- Large Skillet – Wider is better, so there is plenty of space for the greens to wilt evenly.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Cheese Grater – Fresh shreds make this Applebee’s spinach dip recipe even better! They have a better flavor and melt down smoother than the bagged versions.
- Casserole Dish – Either a 1.5-quart size or a deep pie dish will work perfectly.
Applebee’s Spinach Artichoke Dip FAQ
Absolutely! Prepare as directed, but don’t bake it yet. Cover tightly with aluminum foil and refrigerate up to a day in advance.
Just before serving, pop it in the oven and increase the baking time to 35 or 40 minutes. Let it sit on the counter while you preheat the oven and don’t forget to add the extra cheese before broiling!
Of course! Prepare the Applebee’s spinach dip recipe as instructed, but don’t cook down the spinach.
Simply 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.
Yes, but it’s really important that you squeeze out all of the liquid once it’s been thawed. Cheesecloth or a flour sack towel will help pull out the extra moisture, so the Applebee’s artichoke spinach dip isn’t too watery.
Also, there’s no need to cook it first – simply stir it directly into the cream cheese mixture.
With love, from our simple kitchen to yours.
More Dip Recipes
Applebee’s Spinach Artichoke Dip
- 2 tablespoons salted butter
- 2 teaspoons finely minced garlic
- 1/4 cup finely chopped yellow onion
- 4 heaping cups fresh spinach
- 8 ounce package cream cheese, softened
- 1 cup mozzarella cheese, grated
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup freshly grated Romano cheese
- 1/3 cup sour cream
- 14 ounce can artichoke hearts, quartered and drained
- Preheat oven to 350°F.
- In a large skillet over medium-low heat, saute the onion and garlic in 2 tablespoons of butter until onion is soft and translucent and beginning too caramelize – about 10 minutes. Keep the heat low enough that the garlic doesn’t burn.
- Add the spinach to the skillet and continue cooking, stirring occasionally, over low heat until spinach wilts (2-3 minutes more).
- In a medium bowl stir together cream cheese, mozzarella cheese, ½ of the parmesan and romano cheeses, sour cream, and the drained artichoke hearts until combined.
- Stir the spinach mixture into the cream cheese mixture.
- Mound ingredients into a deep dish 5” round casserole dish (you can alternately use a pie plate or larger/shallower dish). Bake, covered with aluminum foil, for 30 minutes until dip is hot and bubbly all the way through.
- Remove aluminum foil and top with the remaining Parmesan and Romano cheeses. Place under the broiler for 1-2 minutes longer to brown the cheese on top.
- Serve hot with tortilla chips and a side of salsa.
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 January 2023
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