Yes, I do, in fact, get spinach and artichoke dip at restaurants almost as often as other people get fries. I do it without fail, even if I promised myself I would get just a salad this time. What starts as a healthy choice ends in me giving into the dip I can’t get from Applebee’s. I cannot help myself and I know exactly why, it’s hot, creamy, and melty with just the right amount of tang to keep it from being just plain melted cheese. “One more bite” will keep you at the table as you dip more and more chips. It won’t be long before the dip turns the chip basket into a crime scene with shattered chips and debris everywhere.
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 baked until bubbly and given a quick broil for nice, bronzed spots. It is designed to remain scoopable so it won’t turn into a rubbery cheese brick as it cools. I made it for game nights, odd potlucks, and one especially memorable Tuesday when I needed something more than dinner to lift my spirits.
Contents
The Short Version
- Creamy, Cheesy Copycat Applebee’s, plain and short: A baked, creamy copycat of Applebee’s spinach and artichoke dip: cheesy, tangy, and scoop-friendly.
- Why it works: A mayo/sour cream base keeps it plush; cream cheese adds body; a mozzarella-parmesan blend gives pull + savory depth.
- Timing: ~10 minutes prep, 20–25 minutes bake, 2 minutes broil (optional) = about 35 minutes total.
- Flavor profile: Rich and tangy with garlicky warmth, mild vegetal sweetness from spinach, and briny artichoke bites.
- Key tips: Squeeze spinach dry, chop artichokes for better scooping, and don’t overbake: stop when it’s bubbling at the edges.
Ingredients
When it comes to this dip, the philosophy of ‘more is more’ fits well, but be careful about the details. It should be smooth, not grainy, not greasy, and certainly not watery. I won’t go through all the important ingredients, but I will mention some because many years ago on my first attempt at making spinach artichoke dip, I forgot to squeeze the spinach, and it ended up looking like it was sweating. No one said anything. Everyone saw it.
- Frozen chopped spinach (10 oz): Frozen is consistent and easy. Thaw fully and squeeze it bone-dry (a clean towel helps more than paper towels).
- Artichoke hearts (14 oz), drained: Canned or jarred both work. Chop into bite-size pieces so you don’t drag half the dip out with one chip.
- Cream cheese (8 oz), softened: This is the bodybuilder of the dip: structure, thickness, and that familiar tang.
- Mayonnaise (1/2 cup): Sounds suspicious until you taste it. Mayo adds richness and helps the dip stay creamy after baking.
- Sour cream (1/2 cup): Brightens the whole thing so it doesn’t taste like straight melted cheese.
- Shredded mozzarella (1 cup), plus a little extra for topping: Classic pull and melt. Shred your own if you can; pre-shredded can melt a bit waxy.
- Grated Parmesan (1/2 cup): Adds salty, nutty depth. Use the good stuff if you have it, but even the shaker can work in a pinch.
- Garlic (2 cloves), minced: Fresh garlic gives a rounder flavor than powder. If you’re garlic-shy, start with one clove.
- Onion powder (1/2 teaspoon): Restaurant-y savoriness without actual onion pieces.
- Red pepper flakes (pinch, optional): Not to make it spicy, just to keep 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 mayonnaise, 1/4 cup sour cream, around 3/4 cups total of shredded cheese, and approximately 3/4 cups of the spinach/artichoke mixture (drained well). Put it in a small ramekin dish and check it in 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. You should maintain the mayonnaise and sour cream and not get overly creative with the cheese if you want to achieve that classic balance of tang and cheese that you’d find in a restaurant. (Yes, Gruyère is lovely. (\\”Do not expect it to 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
Estimated yield is approximately 3 1/2 cups dip (serves 6-8 as an appetizer)
Temperature: 375°F / 190°C
Baking dish that is 1 1/2 to 2 quarts, or a deep pie dish
1) Prepare your oven and dish. Preheat your oven to 375° Fahrenheit or 190° Celsius. Remember to grease your baking dish. (Trust me, you don’t want to skip this step. I always forget, and I really regret it when I have to clean up.)
2) When defrosting spinach, be sure to squeeze as much water as you can out of it. I usually place the spinach on a clean kitchen towel, twist the towel, and continue twisting it to the point where no water is left. This is what separates the ‘sad puddle’ from the ‘creamy restaurant’ quality.
3) Prepare the artichokes for scooping by cutting and draining them. Although large chunks can be dramatic, they tend to grind the chips down and create an unbalanced feel to the dip.
4) Prepare the creamy base. In a medium bowl, combine softened cream cheese, mayonnaise, and sour cream, and mix until the batter is mostly smooth. A few small streaks of cream cheese should be fine, as they will melt during baking. Minced garlic, onion powder, add a little red pepper flakes (if using), and a few grinds of black pepper.
Blend the remaining ingredients. Mix the crushed spinach and diced artichokes with 1 cup of shredded mozzarella and 1/2 cup of Parmesan cheese. Do a taste test (it’s cold). If the flavor seems dull, try adding salt. Typically, you will only need a small amount.
Make sure your mixture is spread evenly in the baking dish. Add a little bit of mozzarella cheese and/or Parmesan cheese on top. Bake for 20 to 25 minutes. Edges should be bubbling and center should look glossy and steamy to know its ready.
7) If you’re considering a “restaurant top,” you can broil it for 1-2 minutes, but keep an eye on it. This is the part where the dip goes from nice and white to I’m going to regret not making two.
Let stand for 5 minutes to slightly thicken and for the bubbling to subside. Serve warm with chips, toasted bread, or vegetables.
Ways to Riff on Creamy, Cheesy Copycat Applebee’s
- Extra-cheesy “bar night” version: Add 1/2 cup shredded Monterey Jack and top with more mozzarella.
- Spicy jalapeño version: Fold in 1–2 tablespoons minced pickled jalapeños; add a pinch more red pepper flakes.
- Crab spinach-artichoke dip: Gently fold in 6–8 oz lump crab meat (drained). Don’t stir aggressively: keep it chunky.
- Roasted garlic version: Swap fresh garlic for 1–2 tablespoons roasted garlic mash for sweeter, mellow depth.
- “A little lighter” version: Use Neufchâtel instead of cream cheese and replace half the mayo with Greek yogurt (still bake gently; don’t overdo time/heat).
What Goes Alongside
- Classic: Sturdy tortilla chips (thin chips snap and you end up eating dip with your fingers, which is… a choice).
- Restaurant basket energy: Toasted baguette slices brushed with olive oil and salt.
- Game day: Pretzel bites or warm soft pretzels: salty + creamy is a guaranteed problem.
- Veg-forward: Blanched broccoli florets, celery, and bell pepper strips (the crunch helps).
- Make it dinner-ish: Spoon over baked chicken breasts or toss with hot pasta and a splash of pasta water.
- Drink pairing: Cold lager, a citrusy IPA, or a tart sparkling water with lemon to cut the richness.
When Things Go Sideways
- Dip is watery: Your spinach wasn’t squeezed enough, or your artichokes weren’t drained well. Next time, wring spinach in a towel and let artichokes sit in a colander a few minutes.
- Dip looks greasy: Overbaking can cause fat to separate. Pull it as soon as it’s bubbly at the edges; it will continue to set as it rests.
- Dip is too thick: Stir in 1–3 tablespoons milk (or a little hot water) while warm, until scoopable.
- Not enough “zing”: Add 1 teaspoon lemon juice or a few dashes of hot sauce. You’re chasing tang, not heat.
- Garlic tastes harsh: Use less fresh garlic, or swap in 1/2 teaspoon garlic powder for a softer flavor.
- Make-ahead win: Mix everything up to 24 hours ahead, cover, refrigerate, then bake. Add 5 extra minutes if it goes in cold.
- For a smoother dip: Beat the base (cream cheese/mayo/sour cream) with a hand mixer before folding in the veg and cheese.
How It Keeps
One cannot claim that this is an extravagant l hors d’oeuvre. While it does have some vegetables and is more protein-based due to the inclusion of a dairy product, the defining quality is still the creamy fat and salt. Let’s be truthful, that is what gives that restaurant quality appetizer taste. If your diet needs to be controlled due to sodium intake, try to avoid added salt and instead brighten foods with lemon or hot sauce.
Keep your leftovers in a sealed container for up to four days in a cool place. Good results will come from either a microwave or an oven. To use a microwave, reheat in thirty second intervals and stir after each interval. If using an oven, preheat to 350 degrees. If it thickens in the refrigerator (as expected), during reheating, loosen with a tablespoon or two of milk. I personally do not love freezing (the texture can become somewhat grainy), but if you must, freeze in an airtight container for up to two months and reheat gently.
Times I’ve Made This
Example 1 (Game Night Timing): To keep my living room presentable and direct traffic for pizza deliveries, I made an effort to bake this. Just a tip: prepare the dip beforehand and chill it. Once guests arrive, you can slide it into the oven. When jackets hang on the hooks and someone finally asks where the restroom is, the dip is bubbling and the entire house fills with the smell of garlic and toasted cheese. This will keep you from having to do a lot of hosting.
A friend texted me for help saying, “The taste is like… warm dairy?” (Fair). We added a teaspoon of lemon juice, a pinch 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 browned top, it deceives the effort you put into it.
The Before-You-Cook Rundown
- Thaw spinach completely and squeeze it very dry.
- Drain and chop artichokes into small pieces.
- Mix cream cheese + mayo + sour cream until smooth-ish.
- Stir in garlic, onion powder, pepper flakes (optional), pepper.
- Fold in spinach, artichokes, mozzarella, and Parmesan.
- Spread in greased dish; top with a little extra cheese.
- Bake at 375°F for 20–25 minutes until bubbling.
- Broil 1–2 minutes for browned spots (optional, but worth it).
- Rest 5 minutes; serve warm with sturdy dippers.
The Jargon, Explained
- Low-moisture mozzarella: Firm mozzarella designed for melting (not the fresh ball packed in water). Better pull, less watery dip.
- Split/separated sauce: When fat leaks out and the mixture looks oily: often from too much heat or too long in the oven.
- Broil: High direct top heat that browns quickly; powerful and slightly dangerous if you get distracted.
- Fold: Gentle mixing that keeps ingredients intact (useful if you add crab or want visible spinach strands).
- Carryover cooking: Food continues cooking after leaving the oven; why resting helps the dip thicken without overbaking.
Common Questions
Can you make this Applebee’s spinach and artichoke dip copycat on the stove?
Yes, you can. Just reheat the mixture on the stove over low heat, stirring often until the mixture is heated and combined. If you want a browned top like the original dish, you can add some cheese on top and broil it in an oven-safe skillet.
**Is mayonnaise mandatory?**
Mayonnaise is not mandatory but it helps achieve a “restaurant” touch. It’s rich and mildly tangy, and is able to stand up to being baked. If you were to replace all the ingredients with sour cream or yogurt, you’ll end up with a dip that’s lighter and more tangy, but possibly less creamy.
What are the most effective techniques for reheating this dish while maintaining the quality of the cheese?
Cheese can be reheated; it should just be done carefully. When using a microwave, heat the dish for short intervals and stir it between each interval. Alternatively, you can heat the dish in the oven at 350°F. Keeping food in the oven for a long period of time can create undesirable or grainy substances.
Of course. First, prepare the food so that it is cooked down (by possibly sautéing or steaming); then, cool it slightly. Also, be sure to squeeze it so that all the moisture is removed from the food. A 10 oz frozen package is roughly equivalent to one pound of fresh spinach.
What is the best way to retain scoopable form throughout the whole party? One option is to put it in a small slow cooker set to the “warm” setting. Alternatively, you could use a warming tray in a baking dish. Be sure to stir it occasionally. If it gets too thick, add a small amount 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. Very little effort is needed as there is no chopping required, most of the ingredients are common, and the reward far exceeds the effort involved. Prepare the recipe as is once, then adjust it based on your personal preferences (additional garlic or more tang?) extra browned top?). Not skipping the spinach will pay off because you’ll confidently be able to scoop with a chip. Trust me.
