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Applebee’s Artichoke and Spinach Dip Copycat Recipe

Oh man, you have to try this Applebee’s Artichoke and Spinach Dip Copycat Recipe—it’s seriously the next best thing to sitting in the booth at Applebee’s, scooping up that creamy, cheesy goodness with chips. Remember how we’d always order it as our starter and then fight over the last bites? Yeah, this version nails that exact flavor at home, and it’s super easy. I tweaked it a bit based on what works best, and trust me, it comes out ultra-creamy and garlicky just like the real deal.

The secret? It’s that roasted garlic Alfredo sauce as the base—it gives it that restaurant-style richness without needing a ton of extra stuff. No mayo or sour cream in this one (some recipes add them, but the closest matches skip that for the true Applebee’s vibe). Here’s how I make it—perfect for game nights, girls’ night in, or just because we’re craving it.

Grab these ingredients (this makes a nice big batch, like 10-12 appetizer servings):

1 (10-16 oz) jar roasted garlic Alfredo sauce (go for 15-16 oz if you want it extra saucy—Classico or similar works great)
8 oz cream cheese, softened (let it sit out so it mixes smoothly)
1 (10 oz) box frozen chopped spinach, thawed and squeezed super dry (seriously, wring it out like your life depends on it—no watery dip!)
1-2 (14 oz) cans artichoke hearts, drained and roughly chopped (I usually do two for more chunks, just like Applebee’s)
½ cup shredded Parmesan cheese
½ cup shredded Romano cheese (or a Parmesan-Romano blend if that’s easier)
1-1½ cups shredded mozzarella cheese (use about ½-1 cup mixed in, save the rest for topping)
1-2 teaspoons minced garlic (optional—if your Alfredo isn’t garlicky enough, add this for punch)
A pinch of black pepper to taste
Tortilla chips, pita chips, or toasted bread for dipping

Preheat your oven to 350°F and lightly grease an 8×8 or similar baking dish.

In a big bowl, dump in the Alfredo sauce, softened cream cheese, Parmesan, Romano, most of the mozzarella (save some for the top), garlic if using, and pepper. Mix it all up until it’s nice and creamy—no lumps!

Then fold in the chopped artichokes and that well-drained spinach. Give it a good stir so everything’s evenly coated. Taste it here—if it needs a little more garlic or pepper, go for it.

Spread the whole mixture into your baking dish, smooth the top, and sprinkle the remaining mozzarella over it. Pop it in the oven for 20-25 minutes until it’s bubbly around the edges and the cheese on top is golden and melty. If you want that extra browned look, you can broil it for 1-2 minutes at the end—just watch it so it doesn’t burn!

Let it cool for like 5 minutes (I know, torture), then dig in. It’s best hot, but honestly, even room temp it’s addictive.

Pro tips from my trial-and-error runs: Squeeze that spinach until it’s practically dry—use a clean kitchen towel if needed. If the dip seems too thick before baking, stir in a splash of milk. For chunkier artichokes (which I love), don’t chop them too fine. And if you’re making it ahead, assemble it, cover, and refrigerate—then bake when ready. It reheats beautifully in the microwave or oven.

This Applebee’s Artichoke and Spinach Dip Copycat Recipe is total comfort food—creamy, cheesy, with those tender artichoke pieces and spinach that just melt in your mouth. It’s way cheaper than going out, and you can make it as garlicky as you want. Last time I made it for the family, it disappeared in minutes—everyone said it tasted even better than the restaurant version!

Seriously, try it this weekend and tell me what you think. We need to do a virtual taste-test or something. What’s your favorite dipper—chips or bread? Can’t wait to hear how it turns out!

Copycat Applebee’s Artichoke and Spinach Dip

Servings: 10-12 (as an appetizer) Prep Time: 10 minutes Cook Time: 20-25 minutes Total Time: 35 minutes

Serving Size 10

Ingredients

10 oz frozen chopped spinach, thawed and well drained (squeeze out excess water)
14 oz can artichoke hearts, drained and roughly chopped (or two 14 oz cans for chunkier texture in some versions)
16 oz jar roasted garlic Alfredo sauce (or garlic Alfredo sauce)
8 oz cream cheese softened
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese or use a Parmesan-Romano blend
1 cup shredded mozzarella cheese divided (use 1/2 cup in mix + 1/2 cup on top; some versions use up to 2 cups total)
1-2 teaspoons minced garlic optional, for extra flavor if your Alfredo isn’t garlicky enough
Black pepper to taste (optional)
Tortilla chips pita chips, or bread for serving

Instructions

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish (or similar 1.5-2 quart dish).
In a large mixing bowl, combine the thawed and drained spinach, chopped artichoke hearts, Alfredo sauce, softened cream cheese, Parmesan cheese, Romano cheese, 1/2 cup mozzarella cheese, minced garlic (if using), and a dash of black pepper. Mix thoroughly until everything is evenly incorporated and creamy.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining 1/2 cup (or more) shredded mozzarella cheese on top.
Bake for 20-25 minutes, or until the dip is hot and bubbly, and the top is golden and slightly browned.
Remove from the oven and let it cool for 5 minutes before serving. Serve warm with tortilla chips, pita bread, or sliced baguette.

Notes

For the closest match to Applebee’s creamy texture, use a good-quality roasted garlic Alfredo sauce (like Classico or store brand). If it’s too thick, stir in 1/4-1/2 cup milk before baking.
Make sure to squeeze the spinach very dry to avoid a watery dip.
This dip reheats well in the microwave or oven (cover with foil if reheating in oven).
Variations: Some copycats use 2 cans of artichokes for more chunks, or fresh steamed spinach instead of frozen.
Nutrition (approximate per serving): High in fat/calories due to cheese and cream—enjoy in moderation!