Copycat Applebee’s Spinach and Artichoke Dip
User Reviews
4.9
Copycat Applebee’s Spinach and Artichoke Dip
Description
Copycat Applebee’s Spinach and Artichoke Dip is made by melting cream cheese into a creamy roasted garlic Alfredo base, then enriching it with Parmesan, Romano, and mozzarella cheeses. Chopped artichoke hearts and steamed spinach are stirred in to add both flavor and substance. The smooth, creamy texture can be thinned by adding milk if desired.
The dip is heated on the stovetop until warm and all ingredients are combined. It offers a rich and cheesy flavor balanced with tender bits of artichokes and spinach, providing a hearty, creamy toast-worthy appetizer or snack.
This dip pairs well with a variety of dippers like tortilla chips, pita chips, fresh bread, or vegetable sticks, making it versatile for gatherings or simple snacking.
The cream cheese should be at room temperature to blend smoothly without lumps. Frozen spinach should be properly defrosted and drained before use. For alternative versions, the Alfredo sauce can be substituted with Greek yogurt or low-fat sour cream, though this will alter the flavor and texture. It can be made ahead and stored in the refrigerator for up to four days.
Ingredients
- 16 oz. Alfredo sauce roasted garlic flavor
- 8 ounces cream cheese at room temperature
- ½ cup Parmesan Cheese shredded
- ½ cup Romano cheese shredded
- 2 cups mozzarella cheese shredded, low-moisture, whole milk
- 28 oz. artichoke hearts drained/rinsed/chopped
- 16 oz. spinach steamed (can sub with 10 oz. frozen spinach, fresh
- ½ cup milk optional, use if you want the dip to be 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 to whisk any lumps out.*
- 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 desired, add up to a ½ cup of milk and stir until combined and heated through.
- Serve with tortilla chips, pita chips, fresh bread, and/or vegetables.
- Store in the refrigerator for up to 4 days.
Notes
- Use room temperature cream cheese to avoid lumps and ensure smooth blending with Alfredo sauce.
- If using frozen spinach, defrost and drain it thoroughly to prevent a soggy dip.
- The dip can be prepared in a Crock Pot on high for 2 hours or low for 3-4 hours for convenience.
- To reduce fat, use light cream cheese and substitute Alfredo sauce with plain Greek yogurt or low-fat sour cream.
- Store leftovers in the refrigerator for up to 4 days; reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 82mg | 27% |
| Sodium | 1000mg | 42% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5585IU | 112% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 322mg | 32% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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