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.
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 2 days ahead.
Let it cool to room temperature, place it 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 in 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 that you’ll have leftovers, though!
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