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applebees spinach artichoke dip

Applebee's Spinach Artichoke Dip Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.