Applebee’s spinach artichoke dip is the king of all dips. It’s ridiculously rich, creamy, cheesy, and loaded with spinach and artichokes. I’ll give you a moment to drool on that.
But as much as I love it, nothing beats homemade. This copycat recipe makes the most mouthwatering, crowd-pleasing dip that tastes even better than the original.
How can it not? It has 4 different kinds of cheeses on it!
The best part? It is insanely easy to make. Seriously, just 5-10 minutes of prep time, and the Crockpot takes care of everything else.
Want to impress your guests at your next party? This spinach artichoke dip recipe is all you need.
Applebee’s Spinach Artichoke Dip Recipe
This may be a copycat recipe, but it really does yield a much better version than Applebee’s. I mean… it’s cream cheese, romano, parmesan, mozzarella, and garlic alfredo sauce in one dip. My goodness!
And it’s such a breeze to make, too. All you need to do is mix all the ingredients, pour them into a Crockpot, and wait! It doesn’t get any easier than that.
If you’re on a diet, stay away from this dip. Consider yourself warned. Otherwise, enjoy!
Ingredients for Applebee’s Spinach Artichoke Dip Recipe
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.
You can also use fresh spinach instead. It’s actually easier if you do – just trim the stems, chop, and throw it into the mix. No need to steam, dry, and squeeze beforehand because you’ll be cooking it for 2 hours, anyway.
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 are marinated in olive oil and other seasonings, they taste much better than the canned kind.
Cheeses. What makes this dip ultra-rich are the cheeses, so might as well go all out. This recipe calls for parmesan-romano cheese mix, shredded mozzarella cheese, and cream cheese.
Roasted garlic alfredo sauce. To make the dip extra creamy and garlicky.
Tips for Making the Best Dip
- Shred your own mozzarella. Pre-shredded cheese contains cellulose, an anti-caking and moisture-retaining agent. While that’s all well and good, it also prevents the cheese from melting as much as it should.
So, if you want your mozzarella to achieve its maximum melting potential, shred it yourself. Not only is it easy, but it’s also more affordable!
- Be sure the cream cheese is at room temperature. If you add it to the mix while it’s cold, chances are, you’ll get lumps of cheese in your dip.
- If you’re using canned artichokes, you can season them with a pinch of dried basil or Italian seasoning to give it more flavor.
- To thaw frozen spinach, microwave it for 2-3 minutes. Then, using a mesh sieve and a spatula, press the spinach to squeeze out all the excess liquid. Alternatively, you can place the spinach in a piece of dry and clean cloth. Squeeze the cloth over a sink to get rid of the liquid.
- Want a lighter dip? Lessen the guilt by using light cream cheese. You can also substitute the Alfredo sauce for low-fat sour cream or plain Greek yogurt.
What to Serve With this Spinach Artichoke Dip
Spinach artichoke dip is best served with chips and crackers. If you want a light contrast to the rich and heavy dip, you can pair it with crisp veggies, such as carrots, cucumbers, celery, and bell peppers.
It’s also fantastic with toasted baguette slices, also known as crostini. Here’s how to make them:
- Slice your baguette into half-inch slices. Brush both sides with olive oil and season with salt and pepper.
- Place them in a single layer on a lined baking sheet and bake at 350 degrees Fahrenheit for 15-20 minutes, or until golden. Flip the sheet halfway through to ensure even cooking.
- Let the crostini cool completely on the baking sheet.
The dip also tastes amazing with tortilla chips. You can stick to your favorite bag of chips, but did you know that it’s super easy to make your own? Here’s how:
1. Slice flour tortillas into triangular wedges. One tortilla can make 6.
2. Brush both sides with olive oil and season with salt and garlic powder.
3. Bake at 350 degrees Fahrenheit for 8-10 minutes, or until brown and crisp.
In case you have leftovers, you can also turn your dip into a pasta sauce! Reheat the dip in a pot, stir in a bit of cream, and top it on your favorite pasta.
Or, you can also use the leftover dip as an omelet filling or an ingredient to casseroles. Yum!
Can This Dip Be Made Ahead
Yes! You can prepare the dip up to two days ahead. Let it cool to room temperature, place in a sealable container, and refrigerate. When ready to serve, reheat using any of the following methods:
- Slow Cooker. Place the dip in the slow cooker and cook, covered, on low heat for 3 to 4 hours.
- Stovetop. Place the dip in a saucepan and cook over medium heat, stirring constantly, until it starts to bubble.
- Oven. Place the dip in an oven-safe container and top with parmesan cheese. This will prevent the dip from drying out as it bakes. Bake uncovered at 350 degrees Fahrenheit for 20 minutes.
- Microwave. This is perfect when you’re only reheating a small serving. Microwave at 30-second intervals until heated through. Give it a good stir in between intervals.
When stored properly, the dip will last for up to 3-4 days in the fridge. It’s highly unlikely to have leftovers, though!
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