This Applebee’s spinach artichoke dip recipe uses jarred alfredo sauce and three cheeses to build the same creamy, tangy dip you’d order as an appetizer, and it’s ready in one pot in under 30 minutes. When I tested this side by side with the restaurant version, the alfredo base was the detail that made it taste right instead of just “cheesy.” It also holds up well on a buffet table, so it’s a solid pick when you need one dish that covers game day, a holiday spread, or a last-minute potluck.
This dip lives or dies on ingredient temperature and cheese choice, so these notes will save you a grainy pot.
What Makes This Taste Like Applebee’s
The restaurant version leans on a roasted garlic alfredo base instead of a plain white sauce, and that’s the ingredient most copycat recipes skip. In my experience, using a roasted garlic jar (Classico or a similar store brand) instead of a plain alfredo gets you noticeably closer to the restaurant flavor without adding extra garlic yourself.
Three cheeses go into the pot: Parmesan for salt and sharpness, Romano for a deeper tang, and mozzarella for stretch. Skip pre-shredded bags if you can. The mistake most people make is using bagged shredded mozzarella, which is coated in anti-caking starch that keeps it from melting smoothly into the sauce. Shredding a block yourself takes an extra five minutes and makes a noticeably silkier dip.
Ingredient Swaps That Actually Work
Copycat versions of this recipe vary mostly in how they handle the base and the spinach, so here’s where you have real room to adjust.
| Original Ingredient | Substitute |
|---|---|
| Regular cream cheese | Light cream cheese, for a lower-fat version with a slightly thinner texture |
| Roasted garlic alfredo sauce | Plain Greek yogurt or low-fat sour cream, for a tangier and lighter dip |
| Fresh spinach | 10 oz frozen spinach, thawed and squeezed completely dry |
| Stovetop method | Slow cooker on low for 3 to 4 hours, stirring once halfway through |
After making this recipe more than a dozen times for different gatherings, the frozen spinach swap is the one I’d flag as an honest tradeoff. Frozen spinach releases more moisture than steamed fresh spinach even after squeezing it, so the dip turns out slightly looser. That’s fine for a slow cooker version; people scoop right away, but if you want the thicker, spoon-standing texture from the restaurant, steam your own spinach and skip the shortcut.
How to Make Applebee’s Spinach Artichoke Dip
Warm the roasted garlic alfredo sauce in a large saucepan or Dutch oven over medium heat. Cube the room-temperature cream cheese and whisk it into the sauce until smooth, since starting cold guarantees small lumps that are hard to whisk out later.
Stir in the parmesan, romano, and mozzarella until fully melted, then fold in the chopped artichoke hearts and steamed spinach. If the dip is thicker than you like once everything is combined, stir in up to half a cup of milk and heat it back through before serving. Keep the dip in the same pot or transfer it to a small slow cooker set to warm if you’re serving it over a couple of hours.
Make Ahead and Storage
You can prep the components up to a day ahead. Steam the spinach, shred the cheeses, and drain the artichoke hearts, then store them separately in the fridge until you’re ready to melt everything together the next day. If you want to assemble the whole dip in advance, mix everything except the final milk addition, refrigerate it in an oven-safe dish, then bake at 350 degrees for 20 to 25 minutes until it’s hot and bubbly again.
Leftovers keep well in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave in short bursts, stirring between each one, since direct high heat can make the cheese separate. If the dip looks a little broken after reheating, a splash of milk stirred in while it’s still warm usually brings it back together.
What to Serve With Spinach Artichoke Dip
This dip holds up well against sturdy dippers. Homemade tortilla chips give you that classic Applebee’s pairing, while crusty artisan bread or pita chips work if you want something less crunchy. For a lighter option, raw vegetables like carrots, celery, and bell pepper strips cut through the richness.
If you’re building out a full spread, this dip sits comfortably next to chicken wings or a cheese board, since the flavor profile is rich enough to anchor the table without competing with sharper appetizers.
Nutrition
| Nutrient | Amount per Serving |
|---|---|
| Calories | 370 kcal |
| Carbohydrates | 9g |
| Protein | 13g |
| Fat | 30g |
| Fiber | 2g |
| Sodium | 1000mg |
| Sugar | 3g |
Sodium runs high in this recipe, mostly from the jarred alfredo sauce and three salty cheeses. The USDA recommends adults limit sodium to under 2,300mg per day, so this dip is best treated as an occasional appetizer rather than a regular side.
Frequently Asked Questions
What are the ingredients in Applebee's spinach and artichoke dip?
What are the ingredients for spinach artichoke dip?
Is spinach artichoke dip from Applebee's healthy?
How do Applebee's make their spinach and artichoke dip?
Can you make spinach artichoke dip in the slow cooker?
Copycat Applebee’s Spinach and Artichoke Dip
Ingredients
- 16 oz roasted garlic alfredo sauce
- 8 oz cream cheese at room temperature
- 0.5 cup Parmesan cheese shredded
- 0.5 cup Romano cheese shredded
- 2 cups low-moisture whole milk mozzarella cheese shredded
- 28 oz artichoke hearts drained, rinsed, and chopped
- 16 oz fresh spinach steamed (can sub with 10 oz frozen spinach, thawed and drained)
- 0.5 cup milk optional, use if you want the dip a little less thick
Instructions
- 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 or whisk to work out any lumps.
- 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 you’d like, add up to 1/2 cup of milk and stir until combined and heated through.
- Serve warm with tortilla chips, pita chips, fresh bread, or vegetables.
- Store leftovers in the refrigerator for up to 4 days.
