This ultra-creamy Copycat Spinach and Artichoke Dip tastes just like the Applebee’s version! It’s easy to make at home in under 30 minutes, just combine the ingredients until melted!
Be sure to try my Longhorn White Cheddar Stuffed Mushroom recipe next!
Um, I may never need to order spinach and artichoke dip at Applebees again! This recipe is solid, it’s hard to believe that it’s just as easy as tossing all of the ingredients together in a giant pot (I prefer my dutch oven), or even the Crock Pot, which is great when you’re entertaining guests and need to keep the dip warm.
Plus, you have so many serving options! From classic tortilla chips, to crusty Artisan bread, pita chips, or even a colorful vegetable platter! Read on for everything you need to know. 😉
Can You Make This in the Slow Cooker?
Yes, spinach and artichoke dip is a great slow cooker recipe! Simply combine all of the ingredients in a bowl, then add it to the slow cooker. The spinach can be fresh when added.
Cook on high for 2 hours, or on low for 3-4.
Is There a Low-Fat Version?
To cut down on fat and calories, use light cream cheese. Instead of Alfredo sauce, use plain Greek yogurt or low-fat sour cream.
What Kind of Mozzarella Cheese Melts Best?
Definitely shred your own mozzarella instead of using packaged grated mozzarella.
Any and every kind of cheese melts much better when you grate it yourself, and when you’re making a dip like this, you definitely want it to melt well! Low moisture mozzarella is what you’ll want to look for.
Why Does the Cream Cheese Have to Be at Room Temperature?
Cream cheese tends to have a lumpy consistency when you bake it cold or cool.
For the creamiest consistency, you want to let the cream cheese come to room temperature before mixing it with any other ingredients.
Can I Use Homemade Alfredo Sauce?
If you prefer to make your own Alfredo sauce instead of the jarred stuff, this is a fabulous recipe that comes straight from Olive Garden! Two restaurant copycats lumped into one, what could be better!
How Can I Use Leftover Spinach and Artichoke Dip?
Spinach and Artichoke Dip tastes great over flatbread and baked at 350 degrees for 20-25 minutes! Naan bread is an easy, ready-to-use flatbread and is found in the bakery or produce section at most grocery stores.
You can also stuff mushrooms with it, use it in omelettes, casseroles, and more! Check out these ideas.
Try These Next
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Copycat Applebee’s Spinach and Artichoke Dip
- 16 oz. roasted garlic alfredo sauce
- 8 ounces cream cheese, at room temperature
- ½ cup Parmesan cheese, shredded
- ½ cup Romano cheese, shredded
- 2 cups low-moisture whole milk mozzarella cheese, shredded
- 28 oz. artichoke hearts, drained/rinsed/chopped
- 16 oz. fresh spinach, steamed (can sub with 10 oz. frozen spinach)
- ½ cup milk, optional, use if you want the dip to be a little less thick
- Add the alfredo sauce to a large saucepan over medium heat.
- Cut the cream cheese into cubes and mix it into the alfredo sauce until well-combined and creamy. Use a fork to whisk any lumps out.*
- Add the Parmesan, Romano, and Mozzarella cheeses and stir until well-combined.
- Stir in the artichoke hearts, then add the spinach. Stir until well combined
- If the dip is thicker than desired, add up to a ½ cup of milk and stir until combined and heated through.
- Serve with tortilla chips, pita chips, fresh bread, and/or vegetables.
- Store in the refrigerator for up to 4 days.
Is there a substitute for the mozzarella? This recipe looks so good, but I hate mozzarella cheese with a passion! Lol
Hi Jessica, I don’t know exactly, the mozzarella creates that melty, gooey consistency that’s perfect for this dip. Maybe cheddar jack, but I’m not sure!
I made this for my lunch. I added chicken and sun dried tomatoes. I rolled out biscuits, then used an empanada press to seal them. I made a bunch. My plan is to refrigerate them, then put them in the air fryer to bake the bread. If filling isn’t hot enough, microwave waving for 20 seconds then baking ng bread in air fryer should work perfectly.
If they are as good as I think they will be, I might make up some in a muffin tin, then freeze them. Same, microwave to thaw, then crisp up in air fryer. My plan is to put Greek yogurt and garlic with fresh spinach and we’ll drained artichokes in my Nutribullet blender. Add onion powder, 1/4 pkg of onion soup mix, and an italian cheese blend, and chicken. It will be chopped fine, and blended well. By using an empanada press, I can fill half with a Tbsp of filling, maybe extra chicken too. I may bake the dip with chunks of cream cheese on top, mix it up well with extra chicken dropped in, then bake bread empanadas, for 30 mins. I’m sure they will be delicious!
Especially with Greek yogurt and sun dried tomato pesto as a dipping sauce.
Wow this is so unique and so cool! I got hungry reading this, thanks so much for sharing Denise!💖
If using fresh spinach do I need to cut off the stems?
Hi Natalie, I usually leave them on but you can cut them if you prefer!
Can this recipe be made with canned low sodium spinach and still taste good.
Hi Carolyn, I would imagine that would work well, especially since it’s low sodium, since canned products can have an abundance of salt.