How to Make Copycat Applebee’s Spinach Artichoke Dip

You don’t have to be a rocket scientist to understand why Applebee’s spinach artichoke dip is a bestselling menu item. Warm, bubbly and cheesy, this simple yet indulgent recipe is studded with chopped artichokes and just enough spinach to pass it off as a serving of veggies.

What could be better? How about an easy Applebee’s copycat recipe you can make at home!

Made with simple, everyday ingredients and ready in under an hour, this satisfying dip will quickly become your go-to recipe for every occasion. Whether you have plans for a cozy date night at home or need a centerpiece for your game day potluck, copycat Applebee’s spinach artichoke dip is the answer.

How to Make Applebee’s Spinach Artichoke Dip

This recipe comes from Hollie Gabriel of Topeka, Kansas, and will make 3-1/2 cups of dip.

Ingredients

• 1 jar (15 ounces) Alfredo sauce
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan and Romano cheese blend
• 1/2 cup shredded mozzarella cheese, divided
• 1 garlic clove, minced
• 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• Tortilla chips, for serving

Directions

Step 1: Combine the Alfredo and cheeses

Preheat the oven to 350°F.

In a large bowl, combine the Alfredo sauce with the cream cheese, Parmesan and Romano cheese, 1/4 cup mozzarella cheese and garlic. Mix well so no large lumps of cream cheese remain.

Step 2: Stir in the veg

Stir in the artichokes and frozen spinach until evenly combined.

Editor’s Tip: Hoping to use fresh artichokes? Experiment and roast the artichokes before adding them to the dip.

Step 3: Top with more cheese

Transfer to a greased 4 or 5-cup broiler-safe baking dish and sprinkle with the remaining 1/4 cup mozzarella cheese.

Step 4: Bake until bubbly

Bake, uncovered, until the cheese is melted and the dip is bubbly; about 20-25 minutes. Remove and place on a sheet pan.

Step 5: Broil to golden perfection

Next, preheat the broiler with your oven rack positioned 4 to 6 inches from the upper heating element. Broil the dip until the top is golden; about 1 to 2 minutes. Remove promptly and serve with tortilla chips. Enjoy!

Editor’s Tip: Don’t walk away with the dip under the broiler! That’s one of the most common broiler mistakes.

Tips for Making Copycat Applebee’s Spinach Artichoke Dip

TMB Studio

Shred the cheese yourself so it melts down better

While preshredded cheese is a marvelous invention, it’s not the best option for every recipe. To make a spinach artichoke dip that is perfectly melted and creamy, opt for whole blocks of cheese you shred yourself. Preshredded cheeses contain additives like cellulose that prevent the shreds from clumping and sticking in their packaging and (unfortunately) inhibit their ability to melt smoothly when making cheesy dips or sauces (like Applebee’s beer cheese dip).

Other ways to cook/heat up spinach artichoke dip

If you’re up for an experiment, prepare this Applebee’s spinach artichoke dip on your stovetop or in a Crockpot.

• To prepare in a Crockpot, use this slow-cooker spinach artichoke dip recipe as a guideline.
• For the stovetop, mix the ingredients together in a large nonstick saucepan or deep skillet (choose one that’s broiler-safe). Then warm gently over medium heat until creamy and the cheese is melted. Top with additional cheese and then transfer to the broiler and cook as directed.

Editor’s Tip: Leftover baked spinach artichoke dip can be warmed in the microwave. For best results, add a splash of milk or cream to the dip before reheating and use a reduced power setting on your microwave to maintain the dip’s creamy consistency. (Don’t miss these other microwave tricks.)

Make spinach artichoke dip ahead of time

Make-ahead Applebee’s spinach artichoke dip is an excellent option if you’re working ahead for a big event. Prepare the copycat recipe as directed through step 3 and then cover it tightly with plastic. Before baking, remove the dip from the fridge and let it come to room temperature for about an hour. Then, bake and broil as directed. Store the unbaked dip in the refrigerator for up to 3 days until ready to serve.

You can also freeze Applebee’s spinach artichoke dip, either baked or unbaked, for up to 3 months in an airtight, freezer-safe container. Allow the dip to defrost overnight in the refrigerator before baking and broiling as directed.

Love homemade versions of your favorite restaurant menu items? Don’t miss these other top-rated copycat recipes.