I nailed an Applebee’s copycat spinach artichoke dip that oozes creamy, cheesy goodness and disappears from the bowl before anyone notices.

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I am obsessed with Applebee’s spinach artichoke dip because it hits every crave. I love how the cream cheese makes everything so rich without being cloying, and the artichoke hearts add that meaty, tangy bite I can’t stop reaching for.

It’s cheesy, but not dumbly so, with garlic notes that cut through and a little pepper that wakes the whole thing up. I serve it with way too many chips and eat more than I admit.

But I always go back for another scoop. Pure dip lust.

No apologies. I crave it at weird hours.

My friends know it’s dangerous.

Ingredients

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Spinach: Basically adds earthiness and a little green guilt-free feel.
Artichoke hearts: Chunky, tangy bites that keep it from being mush.
Cream cheese: Gives creaminess and that cozy, rich mouthfeel you want.
Sour cream: Adds tang and lightness so it’s not too heavy.
Mayonnaise: Brings silky texture and keeps everything smooth and cohesive.
Mozzarella: Melty stretch factor; it’s gooey and very snack-friendly.
Parmesan: Salty, nutty punch that makes each bite more interesting.
Garlic: Punchy aroma and savory backbone; you’ll notice it first.
Lemon juice: Basically brightens flavors and cuts through the richness.
Black pepper: Warm, subtle heat that wakes up the dip.
Salt: Simple seasoning that actually makes everything taste right.
Red pepper flakes: Plus a sneaky heat option if you want kick.

Ingredient Quantities

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry (you might still get a little water)

1 (14 oz) can artichoke hearts, drained and roughly chopped

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced or pressed

1 teaspoon lemon juice (optional but nice)

1/4 teaspoon black pepper, or to taste

1/4 teaspoon salt, or to taste

1/8 teaspoon crushed red pepper flakes, optional for a little kick

How to Make this

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1. Preheat oven to 350°F. While it heats, squeeze the thawed spinach in a clean kitchen towel or paper towels to remove as much water as you can, you’ll still get a little moisture sometimes and that is ok.

2. Drain the artichoke hearts well and roughly chop them into bite sized pieces.

3. In a large bowl, beat the softened cream cheese until smooth, then stir in the sour cream and mayonnaise until it’s creamy and no big lumps remain.

4. Add the chopped artichokes, squeezed spinach, minced garlic, lemon juice if using, black pepper, salt, and crushed red pepper flakes if you want heat. Mix well so the veggies are evenly distributed.

5. Fold in 1 cup shredded mozzarella and 1/2 cup grated Parmesan, saving a small handful of each to sprinkle on top for a golden finish.

6. Transfer the mixture to a shallow ovenproof dish (an 8 inch baking dish or small casserole works great) and smooth the top. Sprinkle the reserved cheeses over the top.

7. Bake at 350°F for 20 to 25 minutes, until the dip is bubbly and the top is lightly golden. If you want extra browning, you can broil for 1 to 2 minutes but watch it closely so it doesn’t burn.

8. Let the dip rest 5 minutes after removing from the oven so it firms up a bit and is easier to scoop.

9. Serve warm with tortilla chips, pita chips, crusty bread, or fresh veggies. Leftovers keep well refrigerated for 3 to 4 days and reheat in the oven at 325°F until warmed through.

10. Tip: If your cream cheese wasn’t soft enough, microwave it 10 to 15 seconds before mixing. And don’t skip squeezing the spinach or the dip can end up watery.

Equipment Needed

1. Oven (preheated to 350°F)
2. 8 inch ovenproof baking dish or small casserole dish
3. Large mixing bowl
4. Rubber spatula or wooden spoon for mixing
5. Hand mixer or sturdy whisk (hand mixer makes it easier)
6. Clean kitchen towel or paper towels for squeezing spinach
7. Colander for draining artichokes and spinach
8. Sharp knife and cutting board for chopping artichokes
9. Measuring cups and spoons plus a cheese grater for the mozzarella and Parmesan

FAQ

Q: Can I use fresh spinach instead of frozen? A: Yes, you can. Use about 6 to 8 cups fresh spinach, saute it briefly until wilted, then squeeze out as much liquid as possible before adding.

Q: How do I keep the dip from getting watery? A: Make sure to squeeze the thawed spinach well and drain the artichokes. If needed, pat the spinach in a kitchen towel to remove extra moisture before mixing.

Q: Can I make this dairy free or vegan? A: It needs changes but it’s doable. Use vegan cream cheese, vegan mayo, dairy-free sour cream and a plant-based shredded cheese. Flavor will be close but slightly different.

Q: Can I double the recipe for a crowd? A: Absolutely. Use a larger baking dish, and add a few extra minutes to the bake time. Stir halfway through if you’re worried about even heating.

Q: Can I freeze this dip? A: You can freeze it, but texture may change a bit because of the dairy. Freeze in an airtight container for up to 2 months, thaw in the fridge overnight and reheat slowly in the oven.

How To Make Applebee’s Spinach Artichoke Dip Recipe Substitutions and Variations

Spinach: frozen chopped spinach can be swapped with 1) 10 oz fresh spinach, wilted and chopped, 2) 1 (10 oz) package frozen chopped kale (thaw & squeeze), 3) a mix of half spinach half baby arugula (for peppery bite). Fresh needs extra cooking to wilt, frozen is easier.
Cream cheese: try 1) Neufchatel (lower fat but same texture), 2) ricotta mixed with a bit of milk to loosen (milder, lighter), 3) soft goat cheese for tang (gives sharper flavor). Soften before mixing or you’ll get lumps.
Sour cream / Mayonnaise: can swap sour cream for 1) plain Greek yogurt (same tang, thicker), or mayo for 2) plain yogurt or 3) 1/4 cup olive oil plus 1/4 cup plain yogurt for lighter but still creamy. If using yogurt reduce lemon a little cause it’s tangier.
Cheeses (mozzarella / Parmesan): alternatives are 1) Monterey Jack or provolone for mozzarella, 2) Asiago or Pecorino Romano for Parmesan, 3) a cup shredded Colby or cheddar for a different melt and sharper taste. Mix cheeses if you want more flavor complexity.

Pro Tips

1. Make sure the cream cheese is really soft before you start, like poke-able with your finger; if not, microwave it 10 seconds at a time until it is, otherwise you’ll get lumps and no one likes those.
2. Squeeze the spinach as much as you can, honestly wrap it in a towel and twist like you’re wringing out a sponge; a little water is ok but too much will make the dip runny and sad.
3. Chop the artichokes into small-ish pieces so every scoop gets some; big chunks make the texture weird and also they can flop out of a chip.
4. Let the dip rest 5 minutes after baking so it firms up. If you try to scoop it straight out it’s too loose and messy, plus burns are no fun.
5. For a quicker reheat that keeps it creamy, microwave leftovers in short 30 second bursts stirring between each, or reheat in oven at 325 F until warm; broil only if you want a crusty top and watch it closely so it doesn’t burn.

How To Make Applebee's Spinach Artichoke Dip Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I nailed an Applebee's copycat spinach artichoke dip that oozes creamy, cheesy goodness and disappears from the bowl before anyone notices.

Servings

servings

Calories

326

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 8 inch ovenproof baking dish or small casserole dish
3. Large mixing bowl
4. Rubber spatula or wooden spoon for mixing
5. Hand mixer or sturdy whisk (hand mixer makes it easier)
6. Clean kitchen towel or paper towels for squeezing spinach
7. Colander for draining artichokes and spinach
8. Sharp knife and cutting board for chopping artichokes
9. Measuring cups and spoons plus a cheese grater for the mozzarella and Parmesan

Ingredients

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry (you might still get a little water)
1 (14 oz) can artichoke hearts, drained and roughly chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced or pressed
1 teaspoon lemon juice (optional but nice)
1/4 teaspoon black pepper, or to taste
1/4 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper flakes, optional for a little kick

Directions

Preheat oven to 350°F. While it heats, squeeze the thawed spinach in a clean kitchen towel or paper towels to remove as much water as you can, you’ll still get a little moisture sometimes and that is ok.
Drain the artichoke hearts well and roughly chop them into bite sized pieces.
In a large bowl, beat the softened cream cheese until smooth, then stir in the sour cream and mayonnaise until it’s creamy and no big lumps remain.
Add the chopped artichokes, squeezed spinach, minced garlic, lemon juice if using, black pepper, salt, and crushed red pepper flakes if you want heat. Mix well so the veggies are evenly distributed.
Fold in 1 cup shredded mozzarella and 1/2 cup grated Parmesan, saving a small handful of each to sprinkle on top for a golden finish.
Transfer the mixture to a shallow ovenproof dish (an 8 inch baking dish or small casserole works great) and smooth the top. Sprinkle the reserved cheeses over the top.
Bake at 350°F for 20 to 25 minutes, until the dip is bubbly and the top is lightly golden. If you want extra browning, you can broil for 1 to 2 minutes but watch it closely so it doesn’t burn.
Let the dip rest 5 minutes after removing from the oven so it firms up a bit and is easier to scoop.
Serve warm with tortilla chips, pita chips, crusty bread, or fresh veggies. Leftovers keep well refrigerated for 3 to 4 days and reheat in the oven at 325°F until warmed through.
Tip: If your cream cheese wasn’t soft enough, microwave it 10 to 15 seconds before mixing. And don’t skip squeezing the spinach or the dip can end up watery.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.