Description
This Mouthwatering Copycat Applebee’s Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for parties and gatherings. Made with a blend of Alfredo sauce, cream cheese, parmesan, romano, mozzarella, artichoke hearts, and spinach, this dip offers a rich and flavorful experience that’s easy to prepare and sure to impress your guests.
Ingredients
Scale
Dairy & Sauces
- 16 oz Alfredo sauce (Classico Roasted Garlic preferred)
- 8 oz cream cheese (softened to room temperature, about 70°F)
- 3/4 cup freshly grated parmesan cheese
- 3/4 cup romano cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup whole milk (Borden recommended)
Vegetables
- 30 oz artichoke hearts (drained and chopped into 1/2-inch pieces)
- 20 oz frozen spinach (thawed and squeezed very dry)
Spices
- 1/2 teaspoon garlic powder
Instructions
- Prepare the Ingredients: Begin by softening the cream cheese to room temperature for smooth blending. Ensure the spinach is fully thawed and squeezed dry to avoid excess moisture in the dip. Drain and chop the artichoke hearts into 1/2-inch pieces for uniform texture.
- Combine Cheeses and Sauce: In a large mixing bowl, combine the Alfredo sauce, softened cream cheese, freshly grated parmesan, romano, and shredded mozzarella. Mix thoroughly until a smooth, creamy base forms.
- Add Vegetables and Seasoning: Stir in the chopped artichoke hearts and thoroughly dried spinach into the cheese mixture. Add the garlic powder and milk, mixing well to incorporate all ingredients evenly.
- Cook the Dip: Transfer the mixture to a suitable baking dish or skillet. Heat it on the stovetop over medium-low heat, stirring frequently until all the cheeses melt and the dip heats through evenly. Alternatively, bake at 350°F for 20-25 minutes until hot and bubbly if preferred.
- Serve Warm: Once heated, serve the dip warm with your choice of dippers such as tortilla chips, sliced baguette, or fresh vegetables. Enjoy immediately for the best flavor and texture.
Notes
- Ensure spinach is thoroughly squeezed dry to prevent a watery dip.
- Using freshly grated parmesan improves melt and flavor over pre-grated.
- For a richer dip, use whole milk instead of lower-fat alternatives.
- This dip can be baked or cooked on the stovetop depending on preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
