Copycat Applebee’s Artichoke and Spinach Dip

Craving that creamy, cheesy Applebee’s artichoke and spinach dip recipe? My copycat recipe uses roasted garlic alfredo, four cheeses, and fresh spinach for the ultimate party appetizer—ready in 20 minutes!

Quick Taste of What’s Coming

This copycat Applebee’s artichoke and spinach dip recipe combines velvety roasted garlic alfredo sauce with cubes of room-temperature cream cheese, shredded Parmesan, Romano, and low-moisture mozzarella, then folds in chopped artichoke hearts and steamed fresh spinach until every bite delivers that signature creamy, savory, slightly garlicky comfort you crave from the restaurant version—only better because it’s made right in your own kitchen with love (and way more cheese).

You know those appetizers that disappear before the main course even hits the table? That’s exactly what happened the first time I tested this artichoke spinach dip Applebee’s style for my book club gathering. I set it down, turned around to grab napkins, and when I looked back… half the bowl was gone. No shame, just empty chip crumbs and happy faces.

Why You’ll Love This Applebee’s Spinach Artichoke Dip Copycat

It’s ridiculously creamy without being gluey. The secret? That roasted garlic alfredo sauce base gives you instant depth without standing over a stove reducing cream for an hour. I’ve tried starting from scratch with heavy cream and garlic, but honestly? The jarred alfredo here is your best friend—it brings consistent flavor and silkiness that homemade versions sometimes miss.

Four cheeses means maximum flavor complexity. Parmesan brings that nutty saltiness, Romano adds a sharper, more assertive punch, and mozzarella gives you those gorgeous cheese pulls that make everyone at the table go “oooooh.”

I learned this multi-cheese approach from King Arthur Baking’s guide to cheese sauces—they emphasize how blending cheese varieties creates more interesting flavor profiles than single-cheese dips.

It’s secretly vegetable-packed. Between the artichoke hearts and all that spinach, you can almost pretend this is health food. (Almost. Let’s not kid ourselves about the cheese situation, but hey—greens are greens!)

Nutritional Peek (Per Serving, Makes 10)

Calories	Protein	Carbs	Fat
~285 kcal	12g	8g	22g

Note: These are estimates based on standard ingredient brands—your actual numbers may vary slightly depending on specific products used.

What You’ll Need for This Creamy Artichoke Spinach Dip Recipe

This artichoke spinach dip Applebee’s style comes together with mostly pantry and fridge staples, though I do have some strong opinions about a few ingredients (looking at you, low-moisture mozzarella—don’t you dare use the fresh stuff here!).

Amount	Ingredient	Notes
16 oz	Roasted garlic alfredo sauce	The jarred kind from the pasta aisle—this is your flavor foundation!
8 oz	Cream cheese	Room temperature, please! Cold cream cheese = lumpy dip = sad you.
½ cup	Parmesan cheese	Shredded, not the powdery stuff in the green can.
½ cup	Romano cheese	Shredded. If you can’t find it, more Parmesan works, but Romano adds that extra zing.
2 cups	Low-moisture mozzarella	Shredded. Critical: Low-moisture only! Fresh mozzarella makes this watery and weird.
28 oz	Artichoke hearts	Drained, rinsed, and chopped. I like the quartered ones for easier prep.
16 oz	Fresh spinach	Steamed until wilted. You can sub 10 oz frozen (thawed and squeezed dry), but fresh has better texture.
½ cup	Milk	Optional—only if you want to thin things out a bit.

A note on the spinach: I know 16 ounces of fresh spinach looks like a ridiculous amount—like, “are we feeding a rabbit army?” amounts. But it wilts down to almost nothing, I promise. If you’re using frozen, make sure you squeeze every last drop of water out or your dip will be swimming in spinach juice. Not cute.

There’s a whole world of dips & salsas waiting for you over at the Dips & Salsas collection. Each one is made with the same love and attention, and they’re all absolutely worth trying. Happy cooking!

Equipment You’ll Want

• Large saucepan or Dutch oven (3-4 quarts minimum—you need room to stir without cheese flying everywhere)
• Wooden spoon or sturdy spatula (for stirring without scratching)
• Cutting board and sharp knife (for chopping artichokes)
• Steamer basket or microwave-safe bowl (for wilting spinach)
• Measuring cups (though I won’t tell if you eyeball the cheese a little… we all do it)

Optional but nice: A slow cooker on “warm” setting if you’re serving this at a party and want to keep it gooey for hours.

How to Make This Applebee’s Artichoke and Spinach Dip Recipe

Step 1: Warm your base

Pour that roasted garlic alfredo sauce into your large saucepan over medium heat. Let it get warm and slightly steamy—about 2-3 minutes. Don’t boil it aggressively; you’re just waking it up, not cooking it down.

Step 2: Add the cream cheese

Cut your room-temperature cream cheese into rough cubes (about 1-inch pieces) and drop them into the warm alfredo. Stir constantly, using your wooden spoon to press any lumps against the side of the pan.

If you see little white blobs stubbornly hanging on, grab a fork and whisk vigorously—this breaks them up fast. You’re aiming for completely smooth, pale ivory sauce with zero lumps. This usually takes 4-5 minutes of patient stirring.

Step 3: Build your cheese blend

Add the shredded Parmesan, Romano, and mozzarella all at once. Stir in a figure-eight motion, scraping the bottom so nothing sticks, until you have a thick, glossy, uniformly cheesy mixture. It should look like liquid gold with serious stretch potential. If the cheese seems reluctant to melt smoothly, your heat might be too low—kick it up just a touch.

Step 4: Fold in the vegetables

Add your chopped artichoke hearts first, stirring until they’re evenly distributed throughout that cheesy goodness. Then add the steamed spinach—if you dumped it in one big clump, break it up with your spoon as you stir. Keep mixing until you see green ribbons throughout every scoop, with no plain cheese pockets hiding anywhere.

Step 5: Adjust consistency (if needed)

Here’s where you decide your dip destiny. If you love a thick, scoopable dip that clings to sturdy chips, you’re done. If you prefer something a little more dippable (say, for bread or veggies), splash in milk a few tablespoons at a time until you hit your ideal texture. Stir after each addition—it heats through almost instantly.

Step 6: Serve immediately

Transfer to a serving bowl (or keep it in the saucepan if you’re feeling casual—no judgment here). Surround it with tortilla chips, pita chips, crusty bread chunks, and fresh veggie sticks. Watch it vanish.

Pro Tips for the Best Copycat Applebees Artichoke and Spinach Dip

Room-temperature cream cheese is non-negotiable. I learned this the hard way during my second test batch—cold cream cheese takes forever to melt and leaves you with tiny white lumps that no amount of stirring fixes.

According to Serious Eats’ guide to cream cheese in cooking, cold dairy fat doesn’t emulsify properly with warm liquids, creating those stubborn little beads instead of seamless integration. Pull it from the fridge 30-45 minutes before you start, or microwave it in 10-second bursts (flipping between each) until it’s soft but not melted.

Low-moisture mozzarella is your secret weapon. Fresh mozzarella— the soft, water-packed balls—will weep moisture into your dip and create a soupy, separated mess. Low-moisture mozzarella (the firm, pre-shredded stuff in bags) is specifically engineered to melt smoothly without releasing water. This is why pizzerias use it exclusively for that perfect cheese pull.

Don’t overcook the spinach. Whether you’re steaming fresh or thawing frozen, you want spinach that’s just wilted and bright green, not olive drab and mushy. Overcooked spinach gets bitter and stringy.

For fresh, 2-3 minutes in a steamer or 30 seconds in the microwave covered with a damp paper towel is plenty. For frozen, thaw in the fridge overnight, then squeeze in a clean kitchen towel until you can’t get another drop out.

Make it ahead for deeper flavor. This dip actually improves after a day in the fridge—the garlic mellows and the cheeses meld. Just reheat gently over low heat with a splash of milk to restore creaminess.

Troubleshooting: Your Dip Questions Answered

Why is my dip grainy instead of smooth?

Your cheese got too hot, too fast, or you used pre-shredded cheese with anti-caking agents. Those cellulose powders prevent clumping in the bag, but they can make melted cheese gritty. Next time, shred your own from blocks. For now, try whisking in a tablespoon of warm milk vigorously—sometimes you can save it.

What if my dip is too thick and gloopy?

No stress—just stir in warm milk a tablespoon at a time until you love the consistency. Cold milk will seize the cheese and make it worse, so warm it in the microwave for 15 seconds first.

Can I fix a separated, oily dip?

Usually this happens from overheating or using high-moisture ingredients. Remove from heat immediately. Whisk in a teaspoon of cold milk or cream vigorously—this can sometimes re-emulsify the fats. If it’s truly broken (clear oil pooling), serve it anyway and call it “rustic.” It’ll still taste great.

Why does my spinach taste watery?

You didn’t squeeze it enough! Frozen spinach holds so much water. Next time, after thawing, wrap it in a clean dish towel and twist until your hands hurt. For now, you can try simmering the dip uncovered for a few minutes to evaporate excess moisture, stirring constantly.

My artichokes taste too briny—help!

Some brands pack artichokes in more aggressive brine than others. Give them an extra rinse under cold water, then pat dry before chopping. You can also soak them in fresh water for 5 minutes if they’re particularly sharp.

Fun Variations & Twists on This Artichoke Spinach Dip Applebees Style

Spicy Southwest Version: Add a drained can of diced green chiles and a teaspoon of cumin when you add the artichokes. Top with pickled jalapeños and serve with tortilla chips. The heat cuts through the richness beautifully.

Baked Crusty Top: Transfer finished dip to an oven-safe dish, top with extra mozzarella and breadcrumbs mixed with melted butter, and broil for 3-4 minutes until golden and bubbling. That textural contrast is chef’s kiss.

Lighter Spin: Substitute half the cream cheese with Greek yogurt and use part-skim mozzarella. It’s not quite as indulgent, but still delicious and fewer calories. (Though honestly? Just eat less of the real thing. Life’s short.)

Seafood Upgrade: Fold in 8 oz of lump crabmeat or chopped cooked shrimp with the artichokes. Instant fancy party dip that people will think you spent way more on than you did.

Serving, Storage & Reheating Your Applebees Spinach Artichoke Dip Copycat

Serving suggestions: This dip shines at room temperature or slightly warm—too hot and you risk burned mouths and separated cheese. I love it with sturdy tortilla scoops, toasted baguette slices rubbed with garlic, or crisp bell pepper strips for a fresh crunch. A sprinkle of fresh parsley on top makes it look restaurant-fancy with zero effort.

Storage: Cool completely, then transfer to an airtight container. It’ll keep beautifully in the fridge for up to 4 days. The flavors actually deepen overnight, making day-two dip arguably better than fresh.

Reheating: Gentle and slow is the mantra here. Microwave in 30-second bursts, stirring between each, until just warm. Or reheat on the stovetop over low heat with a splash of milk to restore that original creaminess. Never boil it—high heat breaks the cheese emulsion and you’ll end up with oily separation.

Freezing: I don’t recommend freezing this one. The cream cheese and alfredo can get grainy when thawed, and the spinach turns mushy. It’s so quick to make fresh anyway, just whip up a new batch when the craving hits!

No-Waste Kitchen Magic

• Stale bread rescue: Those end pieces and slightly dry baguettes? Cube them, toss with olive oil and garlic powder, and bake at 375°F for 10 minutes. Instant homemade croutons perfect for scooping.
• Artichoke liquid: Don’t dump that brine down the drain! It’s fantastic in salad dressings, marinades for chicken, or added to pasta cooking water for extra flavor.
• Spinach stems: If your fresh spinach came with long stems, chop them finely and sauté with garlic for a quick side dish, or add to scrambled eggs. No need to toss perfectly good greens.
• Leftover dip: Thin it with extra milk and toss with hot pasta for an instant creamy artichoke spinach pasta sauce. Or spread on pizza dough as a unique white pizza base.

Frequently Asked Questions

Let’s Wrap This Up

There you have it—my absolute favorite copycat Applebee’s artichoke and spinach dip recipe that’s become my signature party contribution. It’s creamy, it’s cheesy, it’s packed with vegetables (so we can pretend it’s healthy), and it disappears faster than you can say “pass the chips.”

I’d genuinely love to hear how yours turns out! Did you stick to the classic version or try one of the variations? Snap a photo of that cheese pull and share your tips in the comments—I’m always looking for new ways to make this even better.

And hey, if you’re still in snack mode, don’t forget to check out my Easy Sourdough Discard Tortillas.

Baked with love by Rebeccah Ellene.