This ultra-creamy Copycat Spinach and Artichoke Dip tastes just like the Applebee’s version! It’s easy to make at home in under 30 minutes, just combine the ingredients until melted!
Um, I may never need to order spinach and artichoke dip at Applebees again! This recipe is solid, it’s hard to believe that it’s just as easy as tossing all of the ingredients together in a giant pot (I prefer my dutch oven), or even the Crock Pot, which is great when you’re entertaining guests and need to keep the dip warm.
Plus, you have so many serving options! From classic tortilla chips, to crusty Artisan bread, pita chips, or even a colorful vegetable platter! Read on for everything you need to know. 😉
Ingredients
16 oz. roasted garlic alfredo sauce
8 ounces cream cheese, at room temperature
½ cup Parmesan cheese, shredded
½ cup Romano cheese, shredded
2 cups low-moisture whole milk mozzarella cheese, shredded
28 oz. artichoke hearts, drained/rinsed/chopped
16 oz. fresh spinach, steamed (can sub with 10 oz. frozen spinach)
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.