Applebee’s Spinach Artichoke Dip

Applebee’s spinach artichoke dip is one of the most popular appetizers at the restaurant. The creamy, cheesy dip with tender spinach and artichoke hearts is perfect for dipping tortilla chips or chunks of bread. With this easy copycat recipe, you can recreate this classic 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

There is no denying that ordinary Spinach and Artichoke Dip tastes good, but this copycat Applebee’s Spinach Dip recipe takes things to a whole new level.

Instead of going with sour cream, mayonnaise, or Greek yogurt as the creamy components in the dip, this recipe goes all out by opting for garlicky Alfredo sauce. Using Alfredo sauce with extra garlic removes the tang from the sour cream and pumps up the flavor profile.

Since there is no hot sauce, this dip is kid-friendly and a real crowd-pleaser. 

Applebee’s Spinach Artichoke Dip Ingredients

For this dip, you’ll need:

  • Cream cheese
  • Whole milk
  • Garlic Alfredo sauce
  • Artichoke hearts
  • Frozen chopped spinach, thawed to room temperature
  • Parmesan cheese, finely shredded
  • Romano cheese, finely shredded
  • Mozzarella cheese, shredded
  • Garlic
Ingredients for copycat Applebee's spinach artichoke dip on a marble surface.

Ingredient Notes

Using premade Garlic Alfredo sauce to make this recipe will save you a lot of time. Classico Roasted Garlic Alfredo Sauce works well in this recipe, but you can use any brand you prefer. 

You can use both parmesan and romano cheeses, or just one of them if you prefer.

For a lighter version, you can use light cream cheese and reduced-fat milk. But note it won’t be as creamy as with the full-fat ingredients.

For extra veggies, saute some onion, bell peppers, and mushrooms and add them to the dip mixture.

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 rest of the vegetables. 
  4. Combine 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 mix 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 you distribute all the ingredients. 
  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 to prevent uneven browning.
  9. Bake the dip for 50 to 55 minutes until 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.

How to Store Any Extra Dip

You should never save leftover dip that you served, but you can keep unserved dip covered in the fridge for up to three days. You can also save unbaked dip in an airtight container in the refrigerator.

Whether the dip is baked or unbaked, there is a good chance that it will become watery the longer it sits, so for the best texture, you should eat it as soon as possible.

To prevent throwing out a lot of dip after a party, divide the recipe into smaller baking dishes. You may have to adjust the baking time accordingly. 

What’s the Best Way to Reheat the Dip

There are several ways to reheat copycat Applebee’s spinach dip. Microwaving is the fastest method, but it results in hot spots. Warming the dip on the stovetop over medium-low heat for three to five minutes is a good option, but you won’t get the nice browning on the top.

Overall, the oven is the best method, although it takes the longest:

  1. Preheat the oven to 350°F.
  2. Cover the dip with aluminum foil.
  3. Bake for 10 minutes. Remove the aluminum foil and bake for five more minutes or until the dip bubbles. 
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

You can make Applebee's spinach artichoke dip at home with this easy copycat recipe.
5 from 4 votes
Print Pin Rate Add to Collection
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


  • 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


  • 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.


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

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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