Here is my favorite copycat Applebee’s spinach artichoke dip recipe, loaded with creamy alfredo sauce, three types of cheese, tender artichoke hearts, and plenty of spinach for that restaurant-style taste at home.

This dip is always the first thing to disappear at our family gatherings. I keep the ingredients on hand because someone is always asking me to bring it to parties. It tastes just like the real thing, but costs a fraction of the price!

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Why You’ll Love This Spinach Artichoke Dip

Restaurant quality at home – You can recreate that creamy, cheesy dip you love from Applebee’s right in your own kitchen, and it tastes just as good (if not better!).
Ready in under 30 minutes – This dip comes together quickly, making it perfect for last-minute gatherings or when you need an appetizer in a pinch.
Crowd-pleasing appetizer – Everyone loves a warm, gooey spinach artichoke dip, and this one disappears fast at parties and game day get-togethers.
Simple ingredients – Most of these are items you can easily find at any grocery store, with no fancy or hard-to-find ingredients required.
Budget-friendly – Making this copycat version at home costs way less than ordering it at a restaurant, especially when you’re feeding a crowd.

What Kind of Artichoke Hearts Should I Use?

For this dip, you can use either canned or jarred artichoke hearts, and both will turn out great. If you’re using the jarred kind that come marinated in oil, just make sure to drain them really well and give them a quick rinse to avoid making your dip too oily. Canned artichoke hearts packed in water are a solid choice too and tend to be a bit more budget-friendly. Whichever you pick, chop them up into bite-sized pieces so they distribute evenly throughout the dip. Frozen artichoke hearts can work in a pinch, but you’ll need to thaw and drain them thoroughly before using.

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Options for Substitutions

This dip is pretty forgiving when it comes to swaps, so here are some options if you need to work with what you’ve got:

Alfredo sauce: If you don’t have store-bought alfredo sauce, you can make a quick version by melting 4 tablespoons of butter with 1 cup of heavy cream and adding garlic powder and parmesan. It’ll taste just as good.
Romano cheese: No romano? Just use extra parmesan instead. They’re similar enough that you won’t notice much difference in the final dip.
Mozzarella: While mozzarella gives that nice stretchy texture, you can use monterey jack or even extra parmesan if needed. The dip will be a bit less gooey but still tasty.
Fresh or frozen spinach: Whether you use fresh or frozen spinach, make sure to squeeze out all the excess water after cooking or thawing. Too much moisture will make your dip watery instead of thick and creamy.
Artichoke hearts: Canned or jarred artichoke hearts both work fine. Just drain them well and give them a rough chop before mixing them in.
Milk: You can use heavy cream for a richer dip, or stick with whole milk. In a pinch, even 2% milk works, though the dip might be slightly less creamy.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with spinach artichoke dip is forgetting to drain and squeeze out excess moisture from both the spinach and artichoke hearts, which can turn your thick, creamy dip into a watery disappointment – use a clean kitchen towel or paper towels to really press out that liquid.

Another common error is adding the cheeses too quickly or over high heat, which can cause them to separate and become grainy instead of smooth, so keep your heat at medium and stir constantly while the cream cheese melts.

Don’t skip the milk adjustment step – if your dip seems too thick, add the milk a tablespoon at a time rather than dumping it all in at once, since different brands of alfredo sauce have different consistencies.

Finally, make sure to chop your artichoke hearts into bite-sized pieces before adding them to the mix, as large chunks make the dip harder to scoop and less enjoyable to eat.

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What to Serve With Spinach Artichoke Dip?

This dip is all about having the right dippers on hand, and tortilla chips are always my go-to since they’re sturdy enough to scoop up all that cheesy goodness. Toasted baguette slices or pita chips work great too, especially if you want something a bit more substantial for dipping. I also like to set out some fresh veggies like bell pepper strips, celery sticks, and carrot coins for anyone who wants a lighter option alongside the chips. If you’re serving this as an appetizer for a party, round out the spread with some other finger foods like chicken wings, mozzarella sticks, or a charcuterie board.

Storage Instructions

Store: Keep any leftover dip in an airtight container in the fridge for up to 4 days. It’s actually one of those things that tastes great the next day, so don’t worry about making extra. Just give it a good stir before reheating since it might separate a bit.

Freeze: This dip freezes pretty well for up to 2 months. Let it cool completely, then transfer to a freezer-safe container. When you’re ready to use it, thaw it overnight in the fridge before reheating.

Reheat: Warm it up in the oven at 350°F until it’s hot and bubbly again, or microwave it in 30-second intervals, stirring in between. You might need to add a splash of milk if it seems too thick after storing.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy
Servings	6 cups of dip

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 3000-3400
Protein: 130-150 g
Fat: 230-260 g
Carbohydrates: 105-125 g

Ingredients

16 oz alfredo sauce (I prefer Classico Roasted Garlic for better flavor)
8 oz cream cheese (softened to room temperature, about 70°F for smoother mixing)
3/4 cup parmesan (freshly grated provides a much better melt)
3/4 cup romano
2 cups mozzarella
30 oz artichoke hearts (drained and chopped into 1/2-inch pieces)
20 oz spinach (thawed and squeezed very dry to prevent a watery dip)
1/2 cup milk (I use Borden whole milk for extra richness)
1/2 teaspoon garlic powder

Step 1: Prepare and Measure Ingredients

8 oz cream cheese
30 oz artichoke hearts
20 oz spinach
3/4 cup parmesan
3/4 cup romano
1/2 cup milk

Remove the cream cheese from the refrigerator and let it sit at room temperature for 15-20 minutes until it reaches about 70°F—this ensures it will blend smoothly without lumps.

While the cream cheese softens, drain the artichoke hearts thoroughly and chop them into roughly 1/2-inch pieces.

Thaw the spinach completely (if frozen) and squeeze it very dry using a clean kitchen towel or cheesecloth—excess moisture is the enemy of a creamy dip.

Grate the parmesan and romano cheeses fresh if possible, as they melt much more smoothly than pre-shredded varieties.

Measure out the milk and have all ingredients within arm’s reach of your cooking station.

Step 2: Build the Creamy Base

16 oz alfredo sauce
8 oz cream cheese

Pour the alfredo sauce into a large saucepan or skillet and warm it over medium heat, stirring occasionally, until it begins to steam (about 2-3 minutes).

Cut the softened cream cheese into small cubes and add them to the warm sauce a handful at a time, stirring constantly to incorporate each addition fully before adding more.

This gradual method prevents lumps and ensures a silky texture.

Once all the cream cheese is incorporated and the mixture is smooth, continue cooking and stirring for another minute until everything is well combined.

Step 3: Layer in the Cheeses

creamy base from Step 2
3/4 cup parmesan
3/4 cup romano
2 cups mozzarella

Add the freshly grated parmesan and romano cheeses to the creamy base from Step 2, stirring constantly until they’re fully melted and incorporated—this should take about 1-2 minutes over medium heat.

I find that freshly grated cheeses melt much more smoothly than pre-shredded varieties because they don’t contain anti-caking agents.

Next, add the mozzarella in two additions, stirring well after each addition to ensure even melting.

The mixture should now be rich, creamy, and completely smooth.

Step 4: Fold in Vegetables and Seasonings

cheese mixture from Step 3
artichoke hearts from Step 1
spinach from Step 1
1/2 teaspoon garlic powder
1/2 cup milk

Add the chopped artichoke hearts and squeezed-dry spinach from Step 1 to the cheese mixture, folding gently but thoroughly to distribute them evenly throughout.

The vegetables should be well coated and suspended in the creamy base.

Sprinkle in the garlic powder and stir to combine.

If the mixture seems thick or isn’t flowing smoothly, add the milk a little at a time (you may not need all of it) until you reach your desired consistency.

I like to add milk sparingly because you can always add more, but you can’t take it out.

Step 5: Heat Through and Serve

Continue cooking the dip over medium heat, stirring gently and frequently, for 2-3 minutes until it’s heated all the way through and begins to bubble slightly at the edges.

This ensures the vegetables are warm and the flavors are fully melded.

Transfer the dip to a serving bowl or keep it in the pan if you’re serving family-style.

Serve immediately with tortilla chips, bread slices, crackers, or fresh vegetables for dipping.

The dip will continue to thicken slightly as it cools, so serve it while it’s still warm and creamy for the best texture.