Applebee’s Spinach Artichoke Dip Copycat Recipe

This Applebee’s spinach artichoke dip copycat brings the restaurant’s creamy, cheesy appetizer straight to your kitchen in about 30 minutes.

It’s the kind of thing you put on the table and it disappears before dinner even starts.

Why I Love This Recipe

The cream cheese and sour cream base keeps it thick and rich without turning greasy, and the two-cheese topping gets bubbly and spotty brown in the oven the way it should.

It holds its heat well, so the last scoop is just as good as the first.

This is the version I keep coming back to for any night when you need something that feels like more than just chips and salsa.

Recipe Ingredients

• 1 (8 oz) block cream cheese, softened – Full-fat works best; it holds the dip together without breaking
• 1/2 cup sour cream – Adds tang and keeps the texture loose enough to scoop
• 1/2 cup mayonnaise – Use full-fat for richness; light mayo makes it slightly thinner
• 1 (14 oz) can artichoke hearts, drained and roughly chopped – Canned in water, not marinated; pat them dry so the dip does not get watery
• 1 (10 oz) package frozen chopped spinach, thawed – Squeeze out every bit of water you can before it goes in
• 3 cloves garlic, minced – Fresh garlic is noticeably sharper than jarred here
• 1/2 tsp onion powder – Rounds out the savory base without adding texture
• 1/4 tsp red pepper flakes – Optional, but adds a quiet warmth
• 1/2 tsp kosher salt – Adjust to taste after mixing
• 1/4 tsp black pepper – Freshly cracked if you have it
• 1 cup shredded mozzarella, divided – Low-moisture whole-milk mozzarella melts the cleanest
• 1/2 cup grated Parmesan, divided – The finely grated kind melts into the top layer nicely
• Tortilla chips or toasted bread, for serving – Sturdy chips hold up to the thick dip

Variations / Substitutions

• Greek yogurt for sour cream – Full-fat Greek yogurt swaps in 1 for 1 and gives a slightly tangier, lighter result.
• Vegan cream cheese – It melts a little differently and the dip will be slightly less thick, but the flavor is still good.
• Fresh spinach – Wilt about 5 oz of fresh spinach in a dry pan over medium heat for 3 to 4 minutes, then chop and squeeze it the same way as frozen.
• Pepper jack for mozzarella – It melts just as well and adds a mild heat throughout the dip, not just on top.
• Extra heat – Stir in 1 to 2 tbsp of diced pickled jalapeños with the artichokes for a sharper kick.
• Smoked Parmesan – Swapping the regular Parmesan for smoked adds a faint woodsy note that works well with the artichoke.

If you like creamy baked appetizers, Applebee’s Queso Blanco Dip Copycat Recipe is worth a look next.

How To Make Spinach Artichoke Dip

Step 1: Squeeze the Spinach and Drain the Artichokes

Before you mix anything, get the water out. Wrap the thawed 10 oz frozen chopped spinach in a clean kitchen towel and wring it hard over the sink. Keep going until almost nothing drips out. Do the same with the drained 14 oz artichoke hearts: spread them on a few layers of paper towel, press down firmly, then roughly chop them.

Excess moisture is the main reason baked spinach artichoke dip turns thin and soupy. It takes about 2 minutes and makes a real difference in the final texture.

Step 2: Mix the Creamy Base

Set your oven to 375°F (190°C) now so it is hot when the dip is ready to go in. In a large bowl, beat the 8 oz softened cream cheese with a wooden spoon or hand mixer on low for about 1 minute until smooth. Add the 1/2 cup sour cream, 1/2 cup mayonnaise, 3 cloves minced garlic, 1/2 tsp onion powder, 1/4 tsp red pepper flakes (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until the mixture is uniform and no lumps of cream cheese remain.

The base should look pale and creamy, closer to a thick frosting than a loose sauce. If the cream cheese was cold, it will fight you; room temperature is the fix.

Step 3: Fold In the Vegetables and Most of the Cheese

Add the squeezed spinach and chopped artichoke hearts to the bowl. Fold them in gently so the artichoke pieces stay chunky rather than breaking apart. Stir in 3/4 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan, saving the remaining 1/4 cup mozzarella and 1/4 cup Parmesan for the top.

The mixture will be thick and a little stiff. That is what you want. Spread it evenly into a 9-inch oven-safe skillet or a 1.5-quart baking dish.

Step 4: Bake the Dip Until Bubbly and Browned

Scatter the reserved 1/4 cup mozzarella and 1/4 cup Parmesan evenly over the top of the dip. Slide it into the 375°F (190°C) oven and bake for 22 to 25 minutes, until the edges are actively bubbling and the cheese on top is golden in patches.

If the top is set but not browned after 25 minutes, switch the oven to broil and give it 2 to 3 minutes. Watch it closely because it can go from golden to scorched fast under the broiler.

Step 5: Garnish and Serve Straight from the Dish

Pull the dip from the oven and let it sit for 3 minutes so it is not mouth-scorchingly hot. Give the top a light dusting of red pepper flakes or a few turns of cracked black pepper, then place the dish on a trivet or wooden board. Arrange tortilla chips or toasted bread around it and serve immediately while the cheese on top is still glistening and the edges are bubbling.

Recipe Tips

• Soften the cream cheese fully. Cold cream cheese leaves lumps even after mixing hard. Set it out at least 30 minutes before you start, or microwave it for 20 seconds.
• Use a shallow dish, not a deep one. A 9-inch skillet or a wide, shallow baking dish gives you more surface area for the browned cheese top, which is the best part.
• Taste before baking. The salt level depends on your Parmesan and your mayo brand. Dip a chip into the raw mixture and adjust before it goes in the oven.
• Make it ahead through Step 3. You can assemble the dip, cover it, and refrigerate it for up to 24 hours. Add the cheese topping right before baking and add 5 minutes to the bake time since it will start cold.

Bake times by dish type (both at 375°F / 190°C):

How To Store

• Refrigerate – Transfer leftovers to an airtight container and refrigerate for up to 4 days.
• Reheating – Spoon into a small oven-safe dish, cover loosely with foil, and warm at 350°F (175°C) for 12 to 15 minutes until heated through. A microwave works in a pinch at 50% power in 30-second bursts, stirring between each, to avoid the cheese turning grainy.

What To Serve With Spinach Artichoke Dip

Sturdy tortilla chips are the obvious move and for good reason; they hold the weight of the thick dip without snapping on the first scoop. Toasted crostini or thick-cut pita triangles work just as well if you want something with a bit more chew and a neutral flavor that lets the garlic and cheese come through. For something a little different, raw vegetables like endive leaves or thick-cut bell pepper strips add crunch and cut through the richness with their natural bitterness.

Frequently Asked Questions

Can I make this in a slow cooker instead of the oven?

Yes. Combine everything including the cheese topping in a slow cooker and cook on low for 2 hours, stirring once at the halfway point. You will not get the browned top, but the dip itself will be creamy and hot.

Can I use canned spinach instead of frozen?

You can, but canned spinach tends to be mushier and much harder to squeeze dry, which makes the dip looser. Frozen chopped spinach gives a cleaner result.

How do I know if the dip is actually heated through?

The edges should be visibly bubbling and an instant-read thermometer inserted in the center should read at least 165°F (74°C).

Can I double the recipe for a crowd?

Yes. Use a 9×13-inch baking dish and add 8 to 10 minutes to the bake time, checking that the center is bubbling before pulling it from the oven.

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Applebee’s Spinach Artichoke Dip Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 (8 oz) block cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 1 (10 oz) package frozen chopped spinach, thawed
• 3 cloves garlic, minced
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan, divided
• Tortilla chips or toasted bread, for serving

Method

 

1. Wrap the thawed spinach in a kitchen towel and wring out all excess water. Drain the artichoke hearts, press dry on paper towels, and roughly chop them.
2. Preheat the oven to 375°F (190°C). Beat the softened cream cheese in a large bowl for 1 minute until smooth, then stir in the sour cream, mayonnaise, minced garlic, onion powder, red pepper flakes, salt, and black pepper until uniform.
3. Fold the squeezed spinach and chopped artichokes into the cream cheese base, then stir in 3/4 cup mozzarella and 1/4 cup Parmesan. Spread the mixture evenly into a 9-inch oven-safe skillet or 1.5-quart baking dish.
4. Scatter the remaining 1/4 cup mozzarella and 1/4 cup Parmesan over the top. Bake at 375°F (190°C) for 22 to 25 minutes until the edges are bubbling and the cheese is golden in patches. Broil for 2 to 3 minutes if needed for more color.
5. Rest for 3 minutes, then garnish with a pinch of red pepper flakes and serve directly from the dish surrounded by tortilla chips or toasted bread.

Notes

This dip can be assembled through Step 3 up to 24 hours ahead and kept covered in the fridge; add the cheese topping right before baking and extend the bake time by about 5 minutes. The spinach squeeze step is not optional — skipping it is the single most common reason the dip comes out thin. Leftovers reheat well in a low oven the next day.