Applebee’s Spinach Artichoke Dip Easy Copycat Recipe

Applebee’s Spinach Artichoke Dip is one of the most popular appetizers at the restaurant. The creamy, cheesy dip, featuring tender spinach and artichoke hearts, is perfect for dipping tortilla chips or chunks of bread. Hot and bubbly, this true party classic features three types of cheese, spinach, artichokes, and an incredibly creamy base that’s so good, it’s almost worth eating with a spoon. You and your guests will love the taste of this. With this easy copycat recipe, you can recreate this beloved appetizer at home and enjoy it anytime you want.

Overhead view of copycat Applebee's spinach artichoke dip and tortilla chips.

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What Makes the Applebee’s Spinach Artichoke Dip So Good? 

Hot and bubbly, Spinach Artichoke Dip is a true party classic. Have you already tried the ultimate version? Well, not if you haven’t tried this Applebee’s Spinach and Artichoke Dip recipe.

With three types of cheese, spinach, artichokes, and the most incredibly creamy base possible, this dip is good enough to eat with a spoon!

Why You Should Try This Recipe

What sets this version apart from ordinary spinach artichoke dip is the secret base ingredient: garlicky Alfredo sauce. This is made with simple ingredients. Instead of using sour cream, mayonnaise, or Greek yogurt, this recipe opts for rich Alfredo sauce with extra garlic, which eliminates any tang and significantly enhances the flavor profile. The combination of three cheeses creates layers of flavor and the perfect melty texture, while the absence of hot sauce makes it kid-friendly and universally appealing.

Applebee’s Spinach Artichoke Dip Ingredients

For the Creamy Base:

  • Cream cheese – Provides a rich, smooth foundation when softened to room temperature
  • Whole milk – Adds creaminess and helps achieve the perfect dip consistency
  • Garlic Alfredo sauce – Creates the signature flavor base instead of traditional sour cream

For the Vegetables:

  • Artichoke hearts – Add a tangy flavor and tender texture when drained and chopped
  • Frozen spinach – Provides earthy flavor and vibrant color when thawed and drained
  • Fresh garlic – Intensifies the overall flavor profile with aromatic depth

For the Cheese Blend:

  • Parmesan cheese, finely shredded – Contributes a sharp, nutty flavor and excellent melting properties
  • Romano cheese, finely shredded – Adds sharp, salty notes that complement the Parmesan
  • Mozzarella cheese, shredded – Creates a stretchy, gooey texture and mild, creamy flavor
Ingredients for copycat Applebee's spinach artichoke dip on a marble surface.

How to Make This Copycat Applebee’s Spinach Artichoke Dip Recipe

To make Spinach Artichoke Dip Applebee’s style:

  1. At least ten minutes before starting this recipe, put the cream cheese on the counter to soften.
  2. Preheat the oven to 350°F.
  3. Drain and chop the canned artichoke hearts. Set aside. Place the thawed chopped spinach in a kitchen towel and twist the towel over the sink to remove as much water as possible. Put the squeezed spinach into the bowl with the chopped artichoke hearts. Mince the garlic and add it to the bowl with the remaining vegetables. 
  4. Stir the softened cream cheese, whole milk, and Alfredo sauce in the bowl of a stand mixer or a large mixing bowl.
  5. Use a stand mixer or an electric hand mixer on a medium setting to mix the base of the dip until it’s smooth. 
  6. Add all the remaining ingredients to the bowl with the base of the dip. 
  7. Mix at low speed until all the ingredients are evenly distributed and there is a creamy consistency.
  8. Grease a small baking dish (8×8-inch) and transfer the dip into it. Use an offset spatula to smooth the top of the dip, preventing uneven browning.
  9. Bake the dip for 50 to 55 minutes, until it is browned on top. Rotate the baking dish after 25-30 minutes. 
  10. Remove the dip from the oven and let it rest for a few minutes before serving. 
Collage of making copycat Applebee's spinach artichoke dip.

What to Serve With Spinach and Artichoke Dip

Tortilla chips are standard for dipping, but many other options are even better. Here are a few:

  • Bagel and pita chips are hardier than tortilla chips and won’t crumble as easily.
  • Crostini and crackers are some other great crunchy options.
  • Thinly sliced and toasted baguette, French bread, or Italian bread offers a larger base. 
  • Topping a baked potato with Applebee’s Spinach and Artichoke Dip makes a tasty lunch. 
Copycat Applebee's spinach artichoke dip on a tortilla chip.

Storage & Reheating Instructions

  • Refrigerator Storage: Store unserved dip covered in the refrigerator for up to 3 days. Note that the texture may become watery over time for best results.
  • Reheating Method: Reheat in a 350°F oven, covered with foil, for 10 minutes, then uncover and continue for 5 minutes, until bubbly. Microwave reheating creates hot spots, but is a faster option.
  • Freezing is not recommended, as dairy-based dips with multiple cheeses don’t freeze well and may separate when thawed.

Make-Ahead Tips

Prepare unbaked dip up to 24 hours in advance and store covered in the refrigerator. Bring the mixture to room temperature for 30 minutes before baking, and add 5-10 minutes to the baking time if necessary. For parties, divide the recipe into smaller dishes to avoid waste and adjust baking times accordingly.

Copycat Applebee's spinach artichoke dip and a bowl of tortilla chips.

More Applebee’s Copycat Recipes

Favorite Party Dips

Check out more of my easy recipes for dips and the best copycat restaurant recipes on CopyKat!

Overhead view of copycat Applebee's spinach artichoke dip and tortilla chips.

Applebee’s Spinach Artichoke Dip Easy Copycat

Recreate Applebee's famous spinach artichoke dip at home with three cheeses, alfredo sauce, and vegetables. Perfect party appetizer!
5 from 5 votes
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Course: Appetizer
Cuisine: American
Keyword: Applebees Recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 310kcal

Ingredients

  • 8 ounces cream cheese softened
  • 1/4 cup whole milk
  • 16 ounces garlic alfredo sauce
  • 2 14-ounce cans artichoke hearts, drained and chopped
  • 10 ounces frozen chopped spinach thawed to room temperature
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Romano cheese
  • 1 cup shredded mozzarella cheese
  • 2 teaspoons minced garlic
  • 4 ounces tortilla chips to serve

Instructions

  • Preheat the oven to 350°F and spray an 8×8-inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, combine the cream cheese, milk, and alfredo sauce. Mix well with an electric hand mixer until well blended. Add the remaining ingredients (except for the tortilla chips) and mix with a large mixing spoon or rubber spatula.
  • Pour the mixture into the prepared baking dish, using the spoon or spatula to gently flatten the top and create an even layer.
  • Bake for 55 to 60 minutes, checking periodically, and serve warm with tortilla chips.

Nutrition

Calories: 310kcal | Carbohydrates: 7g | Protein: 12g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 772mg | Potassium: 202mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4726IU | Vitamin C: 2mg | Calcium: 276mg | Iron: 1mg

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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