Spinach and Artichoke Dip Recipe

This Applebee’s Spinach and Artichoke Dip is a creamy stovetop dip made with artichokes, spinach, melty cheeses, and alfredo sauce. It’s rich, super snackable, and comes together in under 30 minutes — perfect for last-minute get-togethers or lazy night cravings.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: creamy, cheesy, garlicky
• Great for: game nights, snacks, crowd-pleasing apps

Why I Like This Recipe

Wasn’t planning to make anything — I just had spinach that needed to be used and a weird craving for chips and dip. Found a half bottle of alfredo sauce in the back of the fridge (don’t judge), and somehow this came together fast. It’s thick, melty, a little tangy, and honestly? Hard not to eat with a spoon while standing over the pot.

Ingredients

• 16 oz roasted garlic alfredo sauce
• 8 oz cream cheese, room temp
• ½ cup shredded Parmesan
• ½ cup shredded Romano
• 2 cups shredded whole milk mozzarella
• 28 oz canned artichoke hearts, drained + chopped
• 16 oz fresh spinach (or 10 oz frozen, thawed and squeezed)
• ½ cup milk (optional, for thinning)

How To Make Spinach and Artichoke Dip

1. Start with the alfredo: Pour the alfredo sauce into a saucepan and set it over medium heat. Stir it around so it heats evenly.
2. Add the cream cheese: Cut it into chunks and toss it in. Stir like you mean it until it melts smooth — don’t rush it.
3. Melt the cheeses: Toss in the Parmesan, Romano, and mozzarella. Stir till everything’s gooey and combined.
4. Add the veg: Stir in the chopped artichokes first, then the spinach. It’ll look packed, but it melts down.
5. Adjust the texture: If it’s too thick, splash in some milk. Stir till warm and smooth again.
6. Serve warm: Grab some chips, bread, or raw veggies. Or honestly… just a spoon.

Tips for Success

• Use room temp cream cheese — cold = lumpy dip
• Drain the spinach well if using frozen. Like, squeeze-it-in-a-towel well
• Don’t skip the Romano — adds a salty depth that cuts the richness
• Stir often so the cheese doesn’t stick or scorch
• Add the milk last, and only if it’s too thick — a little goes a long way

Storage and Reheating

• Fridge: Keeps well in a sealed container for 3–4 days. Gets thicker, but still great.
• Freezer: Wouldn’t. Texture goes weird with all the dairy.
• Microwave: Zap it in 30-second bursts, stir between rounds. Add a splash of milk if needed.
• Stovetop: Low heat, stir often, thin it out with a bit of milk or cream if it’s too thick.

Frequently Asked Questions

• Can I use frozen spinach instead of fresh?
  Totally. Just thaw and squeeze it dry. Like, really dry or the dip gets watery.
• What can I use instead of Alfredo sauce?
  Greek yogurt or sour cream will work if you’re going lighter, but it’s not the same vibe.
• Is this good for meal prep?
  Sure. Make a batch, keep it in the fridge, reheat as needed. Still solid after a few days.
• Can I use different cheeses?
  Yep. Monterey Jack or white cheddar works, but the original blend melts super smooth.
• Can I make this in the slow cooker?
  Yup — just toss everything in, high for 2 hours or low for 3–4.

Common Mistakes and How to Dodge Them

• Using cold cream cheese: Don’t. It clumps and takes forever to melt. Let it sit out for 20–30 minutes before starting.
• Not draining the spinach properly: Too much water = sad, runny dip. Squeeze it with a clean towel or paper towels until bone dry.
• Adding milk too early: The cheese needs to melt first or it won’t blend right. Thin it after everything’s combined.
• Skipping the artichokes: It’s spinach and artichoke dip. Leave them out and it’s just… cheese and greens.
• Overheating the sauce: Medium heat is enough. Go too hot and you’ll scorch the bottom — it won’t taste good.

Nutrition Facts (Per Serving)

• Calories: 370 kcal
• Total Fat: 30g
• Saturated Fat: 13g
• Cholesterol: 82mg
• Sodium: 1000mg
• Potassium: 326mg
• Total Carbohydrate: 9g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 13g