Applebee’s Spinach Artichoke Dip (Copycat Recipe)
Make this Applebee’s Spinach Artichoke Dip Recipe with fresh ingredients in just 30 minutes. Creamy, cheesy, and loaded with flavor!
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.
Notes
Make-Ahead Tips: Assemble the dip up to 24 hours ahead. Cover tightly and refrigerate. Bake just before serving, adding 5 extra minutes to the bake time.
Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days.
Reheating: Microwave in 30-second bursts, stirring between each, or bake at 325°F until warmed through.
Freezing: Freeze baked or unbaked dip in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then bake until heated through. Texture may be slightly looser after freezing.
Nutrition
Serving: 1 | Calories: 200cal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 456mg | Sugar: 2g | Fiber: 1g | Calcium: 187mg | Iron: 1mg