Warm Spinach and Artichoke Dip

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Easy to prep and oh-so-addictive, this cheesy spinach artichoke dip uses fresh ingredients for a delicious appetizer inspired by Applebee’s.

Spinach artichoke dip in a white baking dish on a silver cooling rack with baguette slices on a table.

If there's one thing I love about football season, it's the snacks. Sit me down and give me unlimited dips, and I'm a happy girl. Simple ingredients, like fresh spinach, tender artichoke hearts, and a blend of gooey cheeses make for a perfect creamy dip that gets scooped up by crispy tortilla chips. Whether you’re hosting a Superbowl party or just having a few friends over, this Applebee's copycat recipe will make you forget the premade spinach dip you find in grocery stores!

About Applebee’s spinach artichoke dip recipe

Why You’ll Love This Dip

Easy to make: Just combine the spices, cheeses, and veggies, throw it in an oven-safe dish or cast iron skillet, and bake it up. It can’t get easier than that!
Gooey, melty texture: A perfect balance of creamy and cheesy with chunks of spinach and artichoke for added bite.
Unbeatable flavor: Savory, garlicky, and perfectly seasoned, with a little kick from the jalopeño and veggie cream cheese and the green chiles.

Ingredients

Chopped Spinach: Fresh spinach is my preference, but frozen spinach works in a pinch, too—just make sure to thaw and squeeze out excess moisture.
Artichoke Hearts: Choose the kind packed in water, not oil. Drain them well and chop them into bite-sized pieces.
Cream Cheese: Gives the dip a creamy texture—make sure it's at room temperature so it can blend easily with the other ingredients. I like using jalopeño and veggie cream cheese here. You can use light cream cheese, but it won't be as creamy.
Sour Cream: Adds tang and keeps the dip from feeling too heavy. You can substitute it with Greek yogurt if you prefer (or want a protein boost).
Diced Green Chiles: Gives it a little kick (But not too too much kick! My kids love this!).
Shredded Mozzarella: Shred it yourself for ultimate meltiness and that ooey-gooey texture.
Lemon: Just a squeeze gives the dip a bit of brightness.
Seasonings: Garlic powder, onion powder, salt, and pepper take the flavors to the next level!
Grated Parmesan Cheese: Grate it yourself for the best texture (I use my food processor). You can also use a parmesan-romano cheese mix if you prefer.

A hand scooping a chip with spinach artichoke dip in it.

How to make warm artichoke spinach dip

This is an overview of how to make warm artichoke spinach dip. See the recipe card below for detailed ingredients and instructions.

Prep your ingredients. Set out your cream cheese so it warms up a bit. Preheat your oven to 350°F. If using fresh spinach, sauté it in a dry skillet over medium heat until wilted. This takes about 3-4 minutes. Transfer to a colander and press out any excess liquid. Drain and chop the artichoke hearts.

Don’t skip the squeeze. Make sure to press out as much moisture as possible from your wilted or thawed spinach to avoid a watery dip.

Combine ingredients. In a large mixing bowl, combine the cream cheese, half of the Parmesan cheese, ½ cup sour cream, one cup mozzarella cheese, and the spices. Stir until smooth and well combined. Next, fold in the spinach, chopped artichoke hearts, and diced green chiles, until everything is evenly distributed.

Bake. Transfer the unbaked dip to an oven-safe baking dish. Smooth the top with a spatula, sprinkle a little extra mozzarella and Parmesan over the surface. If you're making the dip ahead of time, at this point you can cover it with plastic wrap and store it in the fridge until you're ready to bake it. Bake for 25-30 minutes or until the top is golden and bubbly. For an extra crispy top, switch to broil for the last 2 minutes, but keep a close eye on it so it doesn't burn!

Serve Hot. Remove from the oven and let it sit for a couple of minutes. You can serve it right in the baking dish, or scoop it into a small baking dish (I'd recommend this if you have little ones running around so they don't accidentally burn themselves on the hot dish!). Serve with toasted baguette slices, classic tortilla chips, tortilla scoopers (my favorite), pita chips, crackers (I like wheat thins for this), or fresh vegetable crudités like celery and carrot sticks.

Frequently asked questions

What goes best with warm artichoke spinach dip?

This dip is best served with baguette slices, tortilla chips, pita crackers, veggie crudites, or crackers.

What else pairs well with this dip?

Cocktails: A crisp white wine or a zesty margarita balances the richness of the dip.
Side salads: A simple arugula salad with lemon vinaigrette adds a refreshing contrast.
Other apps: Serve it up on game day with some guacamole and wings, or at a holiday party with a charcuterie board.

Can I make this copycat Applebee's spinach artichoke dip ahead of time?

Absolutely! Prepare the dip up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5 extra minutes to the cooking time.

What’s the best cheese for spinach and artichoke dip?

Mozzarella is a must, and Parmesan adds sharpness. You could also use cheddar, Colby Jack, or Monterey Jack for extra cheesiness. Gruyere or Fontina are also good choices if you want a unique flavor.

How do I prevent a watery spinach dip?

The key is to remove as much moisture as possible from the spinach and artichokes. For frozen spinach, thaw completely and squeeze dry. For artichokes, drain well and pat dry with paper towels.

How do I keep my dip warm?

This dip does well hot, warm, or at room temperature, but if you want to keep it warm, you can transfer the dip to a slow cooker, use warming plates, or microwave a rice heating pad to keep under the dip.

What do I do with leftover artichoke spinach dip?

You can save leftover dip in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. I love to dollop leftover artichoke dip on chicken cutlets and bake them for a delicious spinach and artichoke chicken rollatini.

Can I freeze leftovers?

Yes, you can freeze the dip in a freezer-safe container for up to two months. Thaw in the refrigerator overnight and reheat in the oven until warm and bubbly.

Spinach artichoke dip in a white baking dish on a silver cooling rack on a table.

Variations + Substitutions

Want a creamier dip? Substitute ¼ cup of the sour cream with mayo.
All out of sour cream? Use Greek yogurt instead for a protein boost.
Fold in cooked, crumbled bacon, shredded chicken breast, or finely diced ham.
Add a handful of chopped fresh basil or parsley.
Mix in a blend of cheddar and Monterey Jack for extra cheesiness. Or, Gruyere or Fontina are good choices if you want something different. Really, any leftover nubs of cheese hiding out in your fridge would be a great addition!
Add some chopped jalapeños or ¼ teaspoon of dried red pepper flakes to the dip, or drizzle some hot sauce over the top before serving for an extra kick.
Add ½ teaspoon of smoked paprika for a hint of smokiness.

Special diets

If you have a special diet you're adhering to, here are some ways you can adjust this recipe.

Gluten free: This recipe is naturally gluten-free! Just avoid crackers or bread and make sure you get gluten-free chips or serve with veggies.
Dairy free: Use dairy-free cheeses—I like the Kite Hill brand plant-based Greek yogurt and cream cheese, Daiya for shredded mozzarella, and Violife for Parmesan.
Keto: Skip the crackers, chips, and bread, and serve it with carrot sticks and celery instead.

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