I get spinach and artichoke dip almost every time I go to restaurants. There are times where I say I’m going to eat healthy and just get a salad, but I never actually stick to that. I always wind up getting the dip, the one I swear I’ll skip but never do.
I cannot control myself and I know exactly why. It’s hot, creamy, and melty dip with just enough tang to separate it from being just plain melted cheese. One more bite will have you staying at the table longer as you dip over and over. It won’t be long before the dip turns the chip basket into a crime scene with broken chips and debris all over.
This copycat Applebee’s spinach and artichoke dip recipe is how I get that same vibe at home: without the wait, without paying appetizer prices for what is (lovingly) dairy with a few green flecks. The dish is placed into the oven until the cheese is nice and bubbly and then I like to give it a quick broil for some nice, brown spots on the cheese.
I’ve designed the dish to be scooped so that it doesn’t turn into a brick of rubbery cheese as it cools down. I made it specifically for game nights, strange potluck events, and on one Tuesday when I needed something extra to boost my spirits besides dinner.
Contents
The Short Version
- Copycat Applebee’s dip, plain and short: Here is a copycat recipe for Applebee’s baked spinach artichoke dip that has a cheesy, creamy, and tangy goodness that you can scoop up.
- Why it works: The base consists of mayo and sour cream which keeps it plush, plus cream cheese for body, and a blend of mozzarella and parmesan for a nice cheesy pull and a bit of savory depth.
- Timing: Prepare the dish for the oven, then set a timer for 20-25 minutes, and optional broiling for 2 minutes. Total time is about 35 minutes.
- Flavor profile: Warm and garlicky with a rich and tangy flavor, as well as a mild sweetness from the spinach and some briny bites of artichoke.
- Key tips: When the edges start to bubble, don’t overbake! Make sure to squeeze the spinach dry, and chop the artichokes for easier scooping.
Ingredients
I agree with the ‘more is more’ philosophy for this dip. Just be careful because it shouldn’t be grainy, greasy, or watery. I could go into all of the important ingredients, but I remember my first time making spinach artichoke dip and I forgot to squeeze the spinach. It looked like it was sweating and nobody said anything, but everyone saw it.
- Frozen chopped spinach (10 oz): Frozen is very simple. Just thaw it completely and squeeze it dry (use a clean towel – it turns out to be more useful than paper towels).
- Artichoke hearts (14 oz), drained: You can use either canned or jarred. Just chop them up into smaller pieces so that you don’t drag half the dip out with a single chip.
- Cream cheese (8 oz), softened: This is the bodybuilder of the dip: build, girth, and that well-known twang.
- Mayonnaise (1/2 cup): It sounds kinda weird, but when you eat it you’ll see. The mayo gives it a richness and helps keep the dip creamy after baking.
- Sour cream (1/2 cup): This improves the flavor of the dish so you don’t taste only melted cheese.
- Shredded mozzarella (1 cup), plus a little extra for topping: Classic pull and melt! Be sure to shred your own if you can, as pre-shredded tends to melt a bit waxy.
- Grated Parmesan (1/2 cup): Adds a salty and nutty flavor depth. If you have it, you can use the fancy stuff, but using the shaker stuff works in a pinch.
- Garlic (2 cloves), minced: Fresh garlic has a fuller flavor when compared to garlic powder. If you’re not a big garlic fan, start with one clove.
- Onion powder (1/2 teaspoon): Restaurant-y savoriness without actual onion pieces.
- Red pepper flakes (pinch, optional): It’s just to stop it from tasting flat.
- Salt & black pepper: Season lightly; cheeses vary wildly in saltiness.
Master Ratio (Easy To Scale)
- 1 part cream cheese (by weight)
- 1/2 part mayo
- 1/2 part sour cream
- 1-1 1/4 parts shredded cheese (mozzarella + parmesan blend)
- ~1 part veg mix (spinach + artichoke, drained/squeezed)
For a sample batch, use 4 ounces of cream cheese, 1/4 cup mayo, 1/4 cup sour cream, about 3/4 cup total of shredded cheese, and around 3/4 cup of the drained well spinach/artichoke mixture. Place it in a small ramekin dish and bake it for 15 minutes.
Ingredient Choices That Change Flavor
While this dip recipe is flexible, your substitutions will change the overall “Applebee’s-ish” profile of the dish. If you want the balance of sourness and cheesiness like at a restaurant, keep the mayo and sour cream and don’t get too creative with the cheese. (Yes, Gruyere is nice. “It’s not gonna taste like Applebee’s.”)
| Ingredient | Best Option for Copycat Flavor | Swap | What Changes |
|---|---|---|---|
| Artichokes | Canned hearts, drained | Jarred marinated hearts | More tang/garlic; can overpower and add oil (drain well). |
| Base | 1/2 mayo + 1/2 sour cream | All sour cream or Greek yogurt | Less richness; more tang; can be slightly thinner and more prone to splitting if overbaked. |
| Mozzarella | Low-moisture, whole-milk | Part-skim mozzarella | Less creamy, slightly tighter melt; still good, just less luscious. |
| Parmesan | Fresh grated | Pre-grated (shaker) | Sharper salt hit; less nutty depth; works when you’re in a hurry. |
| Spinach | Frozen chopped, squeezed dry | Fresh spinach, sautéed and wrung out | Cleaner “green” flavor, but more work; must be very dry. |
Optional Add-Ins (Use Restraint)
- Hot sauce (1-2 teaspoons): Adds zing without making it “buffalo dip.”
- Worcestershire (1/2 teaspoon): Sneaky savoriness; don’t overdo it.
- Extra Parmesan on top: Helps with that browned, salty lid.
Instructions
You will get about 3 1/2 cups of dip which is enough to serve 6 to 8 people as an appetizer.
Temperature: 375°F
A baking container with a capacity of 1.5 to 2 quarts or an extra deep pie dish.
1) To begin, preheat the oven to 375°F. While the oven preheats, grease your baking dish. Don’t skip this step, it will make your life easier when it comes time to clean up. I always forget to grease it, and I regret it every time I have to clean my dishes.
2) When you are defrosting spinach, make sure to drain as much water as possible. I normally put the spinach in a clean kitchen towel, then twist the towel to the point where there is no water left. This is what differentiates the ‘sad puddle’ from the ‘creamy restaurant’ quality.
3) For scooping artichokes, you need to cut them and drain them. While leaving large pieces may seem dramatic, they tend to grind the chips down and create an imbalance to the dip.
4) Combine the softened cream cheese, mayonnaise, and sour cream in a medium bowl. Mix until the mixture is mostly smooth. It’s okay if a few small streaks of cream cheese are still visible, they will melt during baking. Add the minced garlic, onion powder, a little of the red pepper flakes (if using), and black pepper.
5) Combine the other ingredients. Blend the spinach and artichoke mixture with 1 cup of mozzarella and 1/2 cup of Parmesan. Taste test (it’s cold). If it’s bland, add salt. Often, you will only need a little.
6) Even out your mixture in the baking dish. Top it off with some mozzarella cheese and/or Parmesan cheese. Place it in the oven for 20 to 25 minutes. When its edges are bubbling and the middle looks glossy and steamy, it’s done.
7) If you want to do a “restaurant top” on it, you can broil it for 1-2 minutes, but watch it closely. This is the point where the dip goes from nice and white to Ugh, I’m gonna regret not getting two.
8) Let it sit for 5 minutes so it can thicken slightly and the bubbling will stop. Serve warm with chips, toasted bread or veggies.
Ways to Riff on the Copycat Applebee’s Dip
- Extra-cheesy “bar night” version: Sprinkle a half a cup of shredded Monterrey Jack Cheese and add some more mozzarella on top.
- Spicy jalapeño version: Fold in 1-2 tablespoons of minced pickled jalapeños and add another pinch of red pepper flakes.
- Crab spinach-artichoke dip: Go ahead and gently fold in the 6-8 oz lump crab meat (drained). Remember to keep it chunky and don’t stir aggressively.
- Roasted garlic version: For a sweeter flavor with a more subtle depth, you can replace fresh garlic with 1 to 2 tablespoons of roasted garlic mash.
- “A little lighter” version: Substitute cream cheese for Neufchâtel and for the mayo use half Greek yogurt (still bake gently; don’t overdo time/heat).
What Goes Alongside
- Classic: You won’t have to worry about the chips breaking, which is nice unlike thin chips that snap and break and you have to eat dip with your fingers, which is definitely a choice.
- Restaurant basket energy: Toast baguette slices and brush them with olive oil and salt.
- Game day: Salted and creamy pretzel bites or warm soft pretzels: it’s a definite yes.
- Veg-forward: The crunch helps, so use blanched strips of broccoli florets, celery, and bell peppers.
- Make it dinner-ish: Pour over the baked chicken breasts or mix with the hot pasta and a little bit of pasta water.
- Drink pairing: Sparkling water with lemon, a cold lager, or a citrusy IPA.
When Things Go Sideways
- Dip is watery: Perhaps your spinach has not been squeezed enough or your artichokes weren’t well drained. Next time squeeze your spinach in a towel and let your artichokes drain in a colander for a few minutes.
- Dip looks greasy: If you overbake it, the fat can separate. Take it out as soon as it bubbles on the edges, it will continue to set as it sits.
- Dip is too thick: Mix in 1 to 3 tablespoons of milk (or a little hot water) while it’s warm until it’s scoopable.
- Not enough “zing”: Add 1 teaspoon of lemon juice or a few dashes of hot sauce. Remember, you want to chase tang, not heat.
- Garlic tastes harsh: Use less fresh garlic, or substitute with 1/2 teaspoon of garlic powder for a milder flavor.
- Make-ahead win: You can mix everything 24 hours in advance and then cover and refrigerate it until you’re ready to bake it. If it’s coming out of the fridge cold, then you’ll need to add 5 minutes to the bake time.
- For a smoother dip: The base (cream cheese/mayo/sour cream) can be frothed with a hand mixer, then mix in the veggies and cheese.
How It Keeps
It’s hard to call this an extravagant hors d’oeuvre. Although it contains some vegetables and added protein from dairy, the main feature is still the creamy fat and salt. Let’s be honest, that’s what gives it that restaurant quality appetizer flavor. If you’re on a restricted sodium diet, try to avoid added salt and instead liven up your food with lemon or hot sauce.
You can store leftovers in a cool place and sealed container for 4 days. Microwaves and ovens should both be able to successfully reheat your dish. If you are using a microwave, reheat for 30 second intervals and stir after each interval. With an oven, set to 350°F beforehand. If your dish thickens during refrigerating, which is expected, then loosen it during reheating. Use a tablespoon or two of milk.
Personally, I don’t think freezing is a great option because I think the texture can be kinda grainy. However, if that is something you want to do, you can freeze your dish in an airtight container for up to 2 months and then reheat it, but do so gently.
Times I’ve Made This
Example 1 (Game Night Timing): I baked this to try and keep my living room presentable and guide traffic for pizza deliveries. Just a tip, dip needs to be prepared and chilled beforehand. When guests arrive, you can put it in the oven. When jackets are on the hooks and someone finally asks where the restroom is, the dip is bubbling and the whole house smells like garlic and toasted cheese. This will save you from having to do a lot of hosting.
A friend asked for help saying “The taste is like… warm dairy?” (Fair). We put a teaspoon of lemon juice, a little bit of salt, a few shakes of hot sauce, and broiled it for 90 seconds. All of a sudden, it had greater complexity, and with the addition of a rich, sharp sauce, and a brown top, it deceives the effort you put into it.
The Before-You-Cook Rundown
- Fully thaw the spinach and squeeze it to get all the moisture out.
- Drain and chop artichokes into small pieces.
- Combine the cream cheese, mayo, and sour cream and mix until smooth, or pretty close to smooth.
- Blend in garlic, onion powder, optional pepper flakes, and pepper.
- Fold in spinach, artichokes, mozzarella, and Parmesan.
- Make sure to spread in a greased dish and add a bit more cheese on top.
- Bake until bubbling for 20-25 minutes at 375°F.
- Hit brown spots for 1-2 minutes in the broiler (this step is optional but worth it).
- Allow to rest for 5 minutes. Enjoy while warm, and use a durable dipping utensil.
The Jargon, Explained
- Low-moisture mozzarella: Use firm mozzarella meant to melt (not the fresh ball in water). It pulls better and is less watery.
- Split/separated sauce: Fat leaking and an oily appearance from the mixture is often due to being in the oven for too long or too much heat.
- Broil: High direct top heat can brown food in seconds; powerful and a bit dangerous if you lose focus.
- Fold: Careful mixing that keeps all of the ingredients intact (useful if you added crab or want visible spinach strands).
- Carryover cooking: The dip thickens as it rests due to the continued cooking that happens after removing a dish from the oven. This is why you don’t want to overbake it.
Common Questions
Can you make this Applebee’s spinach and artichoke dip copycat on the stove? Sure, you can. Just stir the mixture often while reheating on the stove over low heat, until it is heated. If you want a browned top like the original dish, you can broil it in an oven-safe skillet with some cheese added on top!
Is mayonnaise needed? No, mayonnaise isn’t needed, but it adds to the “restaurant” feeling. It’s creamy and tangy, and it can handle being baked. If you swapped all the ingredients for sour cream or yogurt, you’d have a dip that is lighter and tangier, but also possibly less creamy.
How can I reheat this dish so the quality of the cheese stays the same? Cheese can be reheated, but it should be done with caution. In the microwave, heat the dish in short increments and stir in between each interval. Otherwise, you can place the dish in the oven at 350°F. Having food in the oven for long periods of time can develop unpleasant, grainy textures.
How can you keep it scoopable for the whole party? You can use a small slow cooker on the warm setting or a warming tray with a baking dish. Just remember to give it a stir every once in a while. If it gets too thick, just add a tiny splash of milk and mix it in.
Parting Notes
A copycat Applebee’s spinach and artichoke dip recipe is so simple that it makes you feel a bit overqualified. You don’t need to do a lot of work because you don’t have to chop anything and most ingredients are common.
Plus, the reward is greater than the work. Make the recipe as is the first time. After that, you can adjust it to your liking (more garlic, extra browned top, etc.). And don’t skip on the spinach because you’ll be able to confidently scoop with a chip. Trust me on that.
