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Copycat Applebee’s Spinach and Artichoke Dip

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!

White bowl overflowing with spinach artichoke dip and corn tortillas on white plate

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. 😉

Ingredients needed to make spinach and artichoke dip recipe on a white granite countertop

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.

Step by step images on how to make spinach and artichoke dip

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.

Spinach and Artichoke Dip in a Dutch oven on white granite with chips and cheese

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

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A hand dipping a tortilla chip into a white bowl of Applebees Spinach and Artichoke Dip.

Copycat Applebee’s Spinach and Artichoke Dip

4.89 from 26 ratings
This ultra-creamy 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! This is perfect with tortilla chips, pita chips, crusty Artisan breads, and vegetables!


  • 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. 


*Room temperature cream cheese ensures a creamy consistency when added to the Alfredo sauce, otherwise small lumps will form that can be very difficult to whisk out.
If using frozen spinach, ensure that it is properly defrosted/drained. 
If making in the Crock Pot: Cook on high for 2 hours, or on low for 3-4. You can use fresh spinach without steaming first if desired.
To cut down on fat and calories, use light cream cheese. Instead of Alfredo sauce, use plain Greek yogurt or low-fat sour cream


Calories: 370kcal, Carbohydrates: 9g, Protein: 13g, Fat: 30g, Saturated Fat: 13g, Cholesterol: 82mg, Sodium: 1000mg, Potassium: 326mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5585IU, Vitamin C: 29.5mg, Calcium: 322mg, Iron: 2.1mg
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85 comments on “Copycat Applebee’s Spinach and Artichoke Dip”

  1. Omg ! this is a hit at parties! I  was asked to make it again! Simply delicious! 

  2. Loved thin After I made it I put in 325 degree oen. Came out great!

  3. Absolutely excellent recipe — rave reviews every time I’ve made it! Thank you for posting!!

  4. This sounds super yummy and I can’t wait to make it – thank you for sharing! Two questions, can you make it up in advance and if yes, how should you reheat it?

    • Hi Stacey! You can make this ahead of time! I would assemble it as outlined and transfer to a casserole dish. Let it cool completely. When ready to serve, cover and bake at 350 for 40 minutes or so.

  5. Hi! Should you drain the artichoke hearts first?

  6. My favorite recipe to make! All of my friends and family ask for a bowl everytime I make it. I have only made it on the stove but was curious if making it in the crockpot would change anything? 

    • I’m so happy that you love the recipe Triston! No changes necessary if making it in the Crock Pot, just Cook on high for 2 hours, or on low for 3-4! 🙂 The spinach can be fresh when added.

    • I’ve found it comes together best if it’s made on the cooktop, then kept warm in the crockpot! I’ve made it both ways and definitely have seen better results making it on the stovetop first. 

  7. Is there a substitute for the mozzarella? This recipe looks so good, but I hate mozzarella cheese with a passion! Lol

  8. 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.

  9. If using fresh spinach do I need to cut off the stems?

  10. Can this recipe be made with canned low sodium spinach and still taste good.

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