Applebee’s Spinach Artichoke Dip Recipe

A rich, creamy, and cheesy dip loaded with tender spinach and artichoke hearts, finished with a golden bubbly crust of melted mozzarella – that is exactly what you get with this Applebee’s Spinach Artichoke Dip. This copycat version captures the indulgent restaurant-style flavor without needing to leave your kitchen.

You can have this dip on the table in 40 minutes total, and the difficulty level sits comfortably at beginner. The one tricky step is squeezing the spinach very dry, but a clean kitchen towel makes it simple.

Why You’ll Love This Recipe

Here is what makes this dip worth adding to your regular rotation.

• Creamy, indulgent texture — The combination of cream cheese, sour cream, and mayonnaise creates a silky base that coats every bite.
• Easy enough for any cook — This recipe uses basic mixing and one round of stovetop cooking before the oven does the rest.
• Real restaurant flavor at home — The blend of Parmesan and mozzarella, plus the garlic and onion, delivers that familiar Applebee’s taste.
• Perfect for any gathering — Game days, potlucks, holiday parties, or a quiet night in all call for this warm, cheesy dip.

What Makes This Recipe Special

The secret lies in the balance of three cheeses — cream cheese for body, Parmesan for saltiness, and mozzarella for that stretchy, browned crust. The artichoke hearts add tender bite, while the finely chopped spinach blends seamlessly into the creamy base. The finished dip comes out thick, rich, and scoopable, with a golden top that bubbles and browns in spots. This is the kind of appetizer that disappears fast, so make extra.

Ingredients You’ll Need

You probably have most of these already. Here is what goes into the bowl and why each one matters.

Dairy and Cream Base

• 8 oz full-fat cream cheese (softened) — This forms the backbone of the dip. Room temperature cream cheese blends smooth with no lumps. Do not substitute low-fat here — the texture suffers.
• 1/2 cup full-fat sour cream — Adds tang and keeps the dip from being too heavy. Full-fat gives the best consistency.
• 1/4 cup mayonnaise — Hellmann’s or Duke’s work well here. The mayo adds richness and helps the dip brown on top.
• 1/2 cup grated Parmesan cheese — About 2 ounces. Use the shelf-stable grated kind or freshly grated. Either works fine.
• 1 cup shredded low-moisture mozzarella (divided) — Two-thirds goes into the dip, the rest gets sprinkled on top. Low-moisture melts better than fresh here.

Vegetables and Aromatics

• 1 can (14 oz) artichoke hearts in water (drained and finely chopped) — Canned in water, not marinated. Marinated ones add unwanted vinegar and oil. Chop them small so every bite gets some.
• 1 package (10 oz) frozen chopped spinach (thawed and squeezed very dry) — This is non-negotiable. Wet spinach makes the dip watery. Squeeze until no more liquid comes out.
• 1/4 cup yellow onion (finely diced) — About 2 ounces. Cook it first to soften the bite and bring out sweetness.
• 2 medium cloves garlic (minced) — Added at the end of cooking the onion to avoid burning.

Seasonings and Oil

• 2 tablespoons olive oil (divided) — One tablespoon for cooking the onion and garlic, the other for greasing the dish.
• 1/2 teaspoon kosher salt — Enhances all the flavors. Adjust slightly if your Parmesan is very salty.
• 1/4 teaspoon freshly ground black pepper — A little bite in the background.
• 1/8 teaspoon red pepper flakes (optional) — Adds a mild warmth. Leave it out if you prefer no heat at all.

Equipment Needed

You do not need anything fancy. Here is what I used.

• 9-inch round baking dish or 10-inch oven-safe skillet — The dip spreads to about an inch thick in this size. A slightly smaller dish also works, just watch the bake time.
• Electric hand mixer — Makes the cream cheese fluffy in about a minute. A stand mixer works too, or a strong arm and a wooden spoon, but the mixer is easier.
• Small nonstick skillet — For cooking the onion and garlic. A regular skillet works fine with a little extra oil.
• Rubber spatula — The best tool for folding everything together without overworking the mixture.
• Clean kitchen towel — Essential for squeezing the spinach dry. Paper towels work in a pinch but take longer.

Instructions to Prepare Applebee’s Spinach Artichoke Dip

Follow these steps in order and you will have a bubbly, golden dip ready to serve. The process moves fast once you start mixing.

• Preheat and prep the dish — Set the oven to 375°F (190°C). Lightly grease your baking dish with olive oil or nonstick spray. This prevents sticking and helps the edges brown evenly.
• Cook the onion and garlic — Heat 1 tablespoon of olive oil in a small nonstick skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Do not let the garlic brown — it turns bitter fast. Remove from heat and set aside to cool slightly.
• Beat the cream cheese base — In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the sour cream and mayonnaise, then beat on low until fully incorporated. The base should be silky with no lumps.
• Add the cheeses — Stir in the grated Parmesan cheese and two-thirds of the shredded mozzarella (about 2/3 cup) with a rubber spatula until evenly distributed. Set aside the remaining mozzarella for the topping.
• Squeeze and chop the spinach — Place the thawed spinach in a clean kitchen towel and wring out as much liquid as possible. This step is critical. Excess moisture will make the dip watery and prevent a creamy texture. Finely chop the squeezed spinach.
• Combine everything — Add the chopped artichoke hearts, squeezed spinach, and the cooked onion-garlic mixture to the bowl. Season with kosher salt, black pepper, and red pepper flakes if using. Fold gently with a spatula until all ingredients are evenly combined and no streaks of cream cheese remain.
• Transfer and top — Move the dip mixture to the prepared baking dish. Spread it into an even layer and smooth the top. Sprinkle the reserved mozzarella cheese evenly over the surface, covering the entire dip.
• Bake until bubbly and golden — Place the dish on the center oven rack and bake uncovered for 20-25 minutes. The dip is ready when the edges are bubbly and the top is golden brown in spots. For a deeper golden crust, switch the oven to broil for the last 1-2 minutes, watching closely to avoid burning.
• Rest before serving — Remove the dip from the oven and let it rest on a wire rack for 5 minutes. This allows the cheese to set slightly and prevents burns when serving. Serve warm with tortilla chips, crostini, pita chips, or fresh vegetable sticks.

Expert Tips for a Standout Applebee’s Spinach Artichoke Dip

A few small details make the difference between a good dip and a great one. These tips come from testing this recipe multiple times.

• Bring the cream cheese to room temperature — Cold cream cheese forms lumps that never fully smooth out. Let it sit on the counter for about 30 minutes before starting. If you are short on time, cut it into small cubes and let them soften for 15 minutes.
• Squeeze the spinach until your hands ache — This sounds dramatic, but it is the most important step. Wet spinach releases liquid during baking, turning the dip thin and watery. After squeezing in a towel, squeeze again. You want the spinach almost crumbly dry.
• Do not skip cooking the onion — Raw onion in a baked dip stays crunchy and sharp. Cooking it first softens the texture and mellows the flavor, letting the garlic and cheese shine.
• Use low-moisture mozzarella, not fresh — Fresh mozzarella releases too much water and does not brown the same way. Low-moisture mozzarella melts smoothly and creates that golden crust on top.
• Let the dip rest after baking — Those 5 minutes on the wire rack are not optional. The dip firms up just enough to hold its shape on a chip without being runny. It also cools to a safe eating temperature.
• Broil for extra color only at the end — If you want a deeper golden top, switch to broil for the final 1-2 minutes. Watch it the whole time — broil goes from perfect to burnt in seconds.

Common Mistakes to Avoid

Here is what tripped me up the first few times. Learn from these so your dip turns out right on the first try.

• Soggy dip from wet spinach — Thawed spinach holds a surprising amount of water. If you skip the towel-squeeze step, the dip turns into a loose, watery mess. Take the extra minute to squeeze thoroughly.
• Curdled or grainy texture from overheating — Dairy separates when exposed to high heat for too long. Bake at 375°F, not higher, and check for doneness at 20 minutes. If reheating leftovers, use low power in the microwave.
• Burnt garlic ruining the flavor — Garlic cooks in 30 seconds. If you leave it on the heat too long or let the pan get too hot, it turns bitter and overpowers the whole dip. Add it after the onion softens and stir constantly.
• Lumpy cream cheese base — Cold cream cheese does not blend smoothly into sour cream and mayonnaise. Always soften it to room temperature first. The hand mixer helps, but warm cream cheese is the real fix.
• Skipping the rest time after baking — Serving the dip straight from the oven leads to burned mouths and a runny texture. Five minutes of rest lets the cheese set and the temperature drop to a comfortable level.

Variations & Ways to Customize Applebee’s Spinach Artichoke Dip

Once you have the basic recipe down, try one of these twists to keep things interesting.

• Spicy jalapeño version — Add 1-2 tablespoons of finely diced pickled jalapeños along with the artichoke hearts. The acidity and heat cut through the richness beautifully.
• Extra cheesy with Monterey Jack — Replace half the mozzarella with shredded Monterey Jack. It melts just as well and adds a slightly buttery flavor.
• Protein-packed dip — Stir in 1/2 cup of cooked, crumbled bacon or shredded rotisserie chicken before baking. Makes the dip more substantial for a main-course appetizer.
• Dairy-free adaptation — Use vegan cream cheese, vegan sour cream, and a plant-based shredded mozzarella. The texture is slightly less creamy, but the flavor still works. Add an extra tablespoon of olive oil to compensate for lower fat.
• Smoky chipotle kick — Stir in 1-2 teaspoons of minced chipotle peppers in adobo sauce. The smoky heat pairs well with the creamy base and artichoke hearts.
• Herb-fresh variation — Fold in 2 tablespoons of finely chopped fresh parsley or chives just before baking. Adds a pop of color and a fresh note against the rich cheese.

What to Serve With Applebee’s Spinach Artichoke Dip

The right dippers and sides turn this dip into a full spread. Here are my favorite pairings.

• Tortilla chips — The classic choice. Sturdy restaurant-style chips hold up to the thick dip without breaking. Go for salted, not flavored.
• Crostini or baguette slices — Toasted bread adds crunch and a neutral base that lets the dip shine. Brush slices with olive oil and toast at 400°F for 5 minutes.
• Pita chips or naan wedges — These have more structure than regular chips and scoop the dip well. Store-bought works fine, or cut pita bread into triangles and bake until crisp.
• Fresh vegetable sticks — Celery, carrot sticks, bell pepper strips, and cucumber rounds offer a fresh, crisp contrast to the rich dip. Great for keeping things lighter.
• Pretzel bites or soft pretzels — The salty, chewy texture pairs wonderfully with the creamy dip. Warm them slightly before serving.
• A crisp green salad on the side — A simple salad with lemon vinaigrette balances the richness of the dip. Makes the meal feel more rounded.

Make-Ahead Instructions

This dip works well for prep-ahead entertaining. Here is how to get a head start.

• Assemble the dip fully before baking — Prepare the entire dip mixture, spread it in the greased dish, and cover tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed, adding 5-7 minutes to the bake time since the dip starts cold.
• Prep the individual components early — Cook the onion and garlic, chop the artichoke hearts, and squeeze the spinach dry up to 2 days ahead. Store each in separate containers in the fridge. Combine everything the day you plan to bake.
• Portion and freeze for later — Assemble the dip in a freezer-safe baking dish, press plastic wrap directly onto the surface, and seal tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Note that the texture may be slightly grainy after freezing due to the dairy, but the flavor remains good.
• Pre-toast your dippers — If serving with crostini or baguette slices, toast them a day ahead and store in an airtight container at room temperature. Saves time right before serving.

Storage and Reheating

Leftovers keep well if stored properly. Here is how to handle them.

Storage

• Refrigerate in an airtight container — Transfer cooled dip to a container with a tight lid. It stays fresh for up to 4 days. Press plastic wrap directly onto the surface before sealing to prevent a skin from forming.
• Freeze for longer storage — Place in a freezer-safe container, press plastic wrap onto the surface, and seal. Freeze for up to 3 months. The texture may be slightly grainy upon thawing due to the dairy content.
• Thaw overnight in the fridge — Do not thaw at room temperature. A slow thaw in the refrigerator keeps the dairy stable and the texture as smooth as possible.

Reheating

• Oven method (best results) — Preheat to 350°F (177°C). Transfer the dip to an oven-safe dish if not already in one. Bake uncovered for 10-15 minutes until hot and bubbly. Stir halfway through if the top is browning too fast.
• Microwave method (quickest) — Spoon individual portions into a microwave-safe bowl. Heat in 30-second bursts at 50% power, stirring between intervals, until heated through. Do not use full power or the dairy may separate.
• Air fryer method — Place a small oven-safe dish in the air fryer basket. Heat at 300°F for 5-7 minutes, checking halfway. Works well for single servings.
• Avoid overheating — No matter which method you use, stop heating as soon as the dip is hot. Overheating causes the dairy to separate, leaving a greasy, grainy texture.

Nutritional Breakdown (Per Serving)

Based on 1 serving out of 4 total. These numbers reflect the full-fat ingredients as listed.

• Calories — 565
• Protein — 19g
• Fat — 50g
• Carbohydrates — 12g
• Fiber — about 3g
• Sugar — around 2g
• Sodium — 835mg

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, but you need to cook it first. Sauté about 1 pound of fresh spinach in a dry pan over medium heat until wilted, then squeeze it very dry and chop it. Frozen spinach is easier because it is already concentrated, but fresh works in a pinch.

How long does Applebee’s Spinach Artichoke Dip last in the fridge?

Stored in an airtight container, it stays fresh for up to 4 days. Press plastic wrap directly onto the surface of the dip before sealing to keep it from drying out.

Can I freeze this dip?

Yes, for up to 3 months. Assemble the dip in a freezer-safe dish, press plastic wrap onto the surface, and seal tightly. Thaw overnight in the refrigerator before reheating. The texture may be slightly grainy after freezing due to the dairy, but the flavor stays good.

What is the best cheese for the topping?

Low-moisture shredded mozzarella gives the best golden-brown crust. Fresh mozzarella releases too much water and does not brown as well. A mix of mozzarella and a little Parmesan also works nicely.

Can I make this dip in a slow cooker?

Yes, for a party setting. Prepare the dip as directed, transfer it to a greased slow cooker, and cook on low for 2-3 hours. Stir once halfway through. The top will not brown, so you can sprinkle extra cheese on top during the last 15 minutes and let it melt.

Is this Applebee’s Spinach Artichoke Dip gluten-free?

Yes, as written. None of the ingredients contain gluten. Just make sure your dippers are gluten-free too — tortilla chips and vegetable sticks are safe choices.

Final Words

This Applebee’s Spinach Artichoke Dip brings the familiar restaurant experience straight to your kitchen with minimal effort. The creamy, cheesy texture and the golden bubbly crust make it a reliable choice for any gathering. Try it for your next game day or party — I think you will be glad you did.

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