This Applebee’s spinach artichoke dip recipe is ridiculously rich, creamy, cheesy, and loaded with spinach and artichoke hearts.
It’s one of my all-time favorite copycat recipes.
As much as I love dining out, nothing beats homemade food. And this copycat Applebee’s recipe makes the most mouthwatering, crowd-pleasing dip.
It tastes even better than the original – with four different cheeses in it, how can it not?!
Plus, Applebee’s spinach artichoke dip is insanely easy to make. Just 5-10 minutes of prep time, and the Crockpot takes care of the rest!
Applebee’s Spinach Artichoke Dip Recipe
Want to impress your guests at your next party? This spinach artichoke dip recipe is all you need.
It may be a copycat recipe, but it honestly yields a much better version than Applebee’s.
It’s a cream cheese dip with Romano, mozzarella, parmesan cheese, and garlic alfredo sauce in one. Yumm-E!
Just mix the ingredients, pour them into a Crockpot, and wait! It doesn’t get any easier than that.
Ingredients
Here’s all you’ll need:
- Spinach. This recipe uses frozen chopped spinach. Be sure to defrost and squeeze the leaves dry before using it! Otherwise, your dip will be watery. If using fresh spinach, just trim the stems, chop, and throw it into the mix.
- Artichoke hearts. You’ll use canned and drained artichokes for this recipe. But if you want a more flavorful dip, use marinated artichokes instead. Since they’re marinated in olive oil and other seasonings, they’re more flavorful.
- Cheeses. What makes this dip ultra-rich are the cheeses, so you might as well go all out. This recipe calls for parmesan-Romano cheese mix, shredded mozzarella, and cream cheese.
- Roasted garlic alfredo sauce. To make the dip extra creamy and garlicky.
Tips for Making the Best Dip
Here are a few final tips to keep in mind:
- Shred your own mozzarella. Pre-shredded cheese contains an anti-caking and moisture-retaining agent. It prevents the cheese from melting as much as it should. Shredding your cheese yourself results in maximum meltiness!
- Use room-temperature cream cheese. If you add it to the mix while it’s cold, you’ll get lumps of cheese in your dip.
- Season canned artichokes. Add a pinch of dried basil or Italian seasoning to give them more flavor.
- Tip for thawing frozen spinach. Microwave it for 2-3 minutes. Then, using a mesh sieve and spatula, press it to squeeze out all the excess liquid.
- Make the dip lighter. Lessen the guilt by using light cream cheese. You can also substitute low-fat sour cream or plain Greek yogurt for the Alfredo sauce.
What to Serve with Spinach Artichoke Dip
It’s the age-old question: what to serve with spinach artichoke dip?
I think it’s best served with chips and crackers. But here are some other options if you want to get creative:
- Crisp veggies. I recommend carrots, celery, sliced bell peppers, or cucumbers. You can even get creative with something like kale chips.
- Toasted baguette slices. Also known as crostini, they’re super easy to make. Simply slice the baguette into half-inch slices and brush both sides with olive oil. Season with salt and pepper and bake at 350 degrees for 15-20 minutes. Flip once halfway through to prevent burning.
- Other breads. Try pita or homemade pita chips. Naan bread and soft pretzels also make good dippers.
- French fries. Ketchup isn’t the only thing you can dip fries into. They taste amazing smothered in this creamy dip.
- Pasta. If you have leftovers, you can turn your dip into a pasta sauce! Reheat the dip in a pot, stir in a bit of cream, and serve it on your favorite pasta.
Can This Dip Be Made Ahead
Yes! You can prepare the dip up to 3 days ahead.
Follow the first two steps listed in the recipe card, then transfer the dip to an airtight container. Keep it in the fridge for up to 3 days.
When ready to serve, remove the container from the fridge an hour before cooking. Then:
- Slow cooker. Pour the room temperature dip into a slow cooker and cook on high for 2 hours or until the cheese is melted.
- Stovetop. Place the dip in a saucepan and cook over medium heat, stirring constantly, until it starts to bubble.
- Oven. Pour the dip into a 9×13 inch casserole dish and bake at 350 degrees Fahrenheit for 20 minutes. Broil for 1-2 minutes for extra bubbly cheese.
How to Store Leftovers
If you have leftover dip, let it cool fully, then transfer it to an airtight container. It’ll be fine in the fridge for 3-4 days.
To reheat, either microwave small portions in 30-second intervals until hot or pop it in the oven at 350 degrees Fahrenheit until bubbly.
More Dip Recipes We Can’t Resist
White Queso Cheese Dip
Hot Bean Dip
BLT Dip
Smoked Salmon Dip
Applebee’s Spinach Artichoke Dip Recipe
12
servings5
minutes2
hours293
kcalThis copycat recipe for Applebee’s spinach artichoke dip brings a restaurant appetizer right into your own kitchen! This dip is creamy, rich, cheesy, and to die for!
Ingredients
8 ounces softened cream cheese
16 ounces roasted garlic Alfredo sauce
1 (10 ounce) box frozen chopped spinach, thawed and well-drained
2 (14 ounce) cans artichoke hearts, drained and roughly chopped
1 cup shredded Parmesan-Romano cheese mix
2 cups shredded mozzarella cheese, divided
Instructions
- In a large bowl, beat the cream cheese until smooth. Scrape the sides of the bowl, add the Alfredo sauce, and mix until well blended.
- Add the spinach, artichoke hearts, Parmesan, and 1 cup of mozzarella. Mix until well combined.
- Pour the dip into a Crockpot, cover with the lid, and cook on high for 2 hours or until the cheese is melted, stirring occasionally.
- Sprinkle the remaining mozzarella cheese over the top and cook for another 5-10 minutes until it’s melted.
- Alternatively, transfer the dip to a buttered 9×13-inch casserole dish, add the mozzarella, and broil until bubbly.
- Serve with chips, crackers, or toasted baguette. Enjoy!
Notes
- Remember to use room-temperature cream cheese to avoid lumps in the dip.
- To bake in the oven: transfer the mixture to a 9×13-inch casserole dish, top it with more cheese, and bake at 350°F for about 20 minutes or until the cheese is bubbling.
Nutrition
- Calories: 293kcal
- Fat: 25.3g
- Saturated Fat: 12.9g
- Cholesterol: 67mg
- Sodium: 508mg
- Potassium: 204mg
- Carbohydrates: 6.7g
- Fiber: 15.5g
- Sugar: 2.5g
- Protein: 12.2g
- Calcium: 282mg
- Iron: 5mg
This sounds delicious! Any suggestions on how long to cook this in the oven and at what temperature instead of in the crockpot? Maybe in individual ramekins with a top layer of cheese to bake to a light golden brown?
Hi! You can totally make this in the oven. Here’s how: mix the ingredients as instructed. Then transfer the mixture to a 9×13-inch casserole dish, top it with more cheese, and bake at 350°F for about 20 minutes or until the cheese is bubbling.
Can it be mixed and then frozen ahead of time and just heat/cook it when needed? Im wanting to prep prior to a party and don’t want to be cooking right up to the day before.
Hi Karla! Yes, you can absolutely make this ahead of time and then cook it the day of.
Here’s how:
1. Mix the cream cheese until smooth, then add the alfredo sauce and stir until blended.
2. Add the rest of the ingredients, mix well, and transfer it to a buttered 9×13-inch casserole dish (for chilling) or a freezer-safe container (for freezing).
3. Cover the dish with plastic or a lid, then pop it in the fridge for up to 3 days or in the freezer for up to 2 months.
4. Thaw the frozen dip in the fridge overnight, then remove the chilled dish from the fridge about an hour before baking. Top it with extra mozzarella cheese and bake at 350°F for about 20 minutes.
5. For extra gooey cheese, broil it for a couple of minutes before serving.
Hope this helps. Enjoy!