Applebee's Spinach Artichoke Dip Copycat
Rich, creamy, and bubbly — this homemade Applebee's spinach artichoke dip stays perfectly creamy from top to bottom and feeds a crowd in 35 minutes.
Ingredients
- 8 oz cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 10 oz frozen chopped spinach thawed and squeezed completely dry
- 14 oz can artichoke hearts in water drained and roughly chopped
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella divided
- 3 garlic cloves minced
- ½ teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Thaw spinach and squeeze completely dry in a kitchen towel — no moisture remaining.
- Beat softened cream cheese until smooth. Add sour cream and mayonnaise. Beat until fully combined.
- Fold in spinach, artichokes, parmesan, ¾ cup mozzarella, garlic, onion powder, salt, and pepper.
- Spread into a baking dish. Top with remaining ¼ cup mozzarella.
- Bake at 375°F for 20–25 minutes until bubbling and golden. Rest 5 minutes before serving.
Notes
Assemble up to 24 hours ahead and refrigerate unbaked.
Squeeze spinach bone dry — this prevents watery dip.
Reheat leftovers covered in foil at 350°F for 15 minutes.
Squeeze spinach bone dry — this prevents watery dip.
Reheat leftovers covered in foil at 350°F for 15 minutes.