Copycat Applebee's Hot Artichoke and Spinach Dip

"i used a similar recipe on this site n made corrections"
photo by Diana Yen photo by Diana Yen
photo by Diana Yen
photo by Anthony P. photo by Anthony P.
photo by Diana Yen photo by Diana Yen
photo by Diana Yen photo by Diana Yen
photo by Reynaldo S. photo by Reynaldo S.
Ready In:




  • mix all ingredients in a large bowl
  • pour into crock pot and set on high ready to serve when hot.

Questions & Replies

  1. Can anyone enlighten me an actual recipe for the roasted garlic Alfredo sauce?! I'm sure differences in the sauce would make a big difference!
  2. Can this be frozen?
  3. How do I print?
  4. At what degree do you cook this in the oven?
  5. Is there a way to make it in the oven


  1. I have been looking for a recipe that does not use mayo for the longest time. I know it's safe and all but the idea grosses me out. I was excited to find this copy cat. I'm very picky when it comes to Spinach and Artichoke dip and Applebees is among my list of favs. I have tried many homemade ones that others have made and they are always super oily and taste nothing like the restaurant version. I was skeptical when I tried making this earlier today. I pulled it out of the oven and it looked gorgeous! Not to mention it tasted AWESOME!!! Even my husband who is not as big of a fan of spinach and artichoke dips loved it! I can not thank you enough for sharing this fabulous recipe. I now can skip applebees curb take-out and make it myself!!! :) Update to review on 7/19/2009: I recently got the idea to cook up some chicken breast (I seasoned it with garlic, and cajun seasoning) then added an extra 10 ounces of alfredo sauce. I also added a box of penne rigate pasta, and mixed it all together in a large lasagne pan. I baked it as per the normal directions, stirred it, and then topped with extra cheese half-way through. The pasta turned out amazing! It is now a household staple. :)
  2. Fantastic!! Even better after it sits for a few days. Broiled for the last two minutes to brown the cheese. Just awesome. I'm going to make it for my graduation party too! Thanks!! **Edit** I wanted to bring this to work one day but didn't have oven access so I threw all the ingredients in my crockpot and let them go. If I'm in a hurry I'll turn it on high for 30-45 minutes, otherwise it's on low for about an hour, maybe a little more. Very easy and a triple batch fits perfect! Thanks again!
  3. This is my go-to and always gets raves!!! A couple notes though - be sure and drain the thawed spinach thoroughly, I squeeze it out, to avoid too-watery dip. I don't go off-brand on the cream cheese. I always use artichoke hearts in oil. And instead of the crock-pot, I top with a little extra cheese and put it in a 325 degree oven for about the same amount of time.
  4. I made this for our Easter Potluck (yesterday), and boy it was gone in less than 30 minutes!! I doubled the recipe to 20 servings. I followed one of the other reviewers tip and broiled the dish at the end for about 2 minutes. I'm more of a garlic person, so next time, I think i'll more garlic. I also used kraft shredded parmesan romano and asiago cheese, just because it sounded good! But overall, it was delicious!!!! I prefer bread than tortilla chips =) Thanks for the recipe!!
  5. This dip is amazing, even tastier than Applebee's. The first time I made it, I squeezed the moisture out of the thawed spinach, which made the dip WAY too thick and dry. Now I don't drain/squeeze the spinach at all, and the consistency is perfect. I do everything as directed, except I usually sprinkle a little more parmesan cheese and some chopped red onion on top of the dip when it comes out of the oven. Everyone loves this dip; it's absolutely addictive!


  1. What I do when I make this recipe is I use a whole large bag or whole large bundle of fresh spinach. I blanch it, squeeze it well and mince it myself. You could still use frozen and it would be fine though only a tiny texture difference. I use one can regular artichoke hearts, and one can of oil marinated ones. I drain both pretty well. I make my own bechamel sauce and I add lots of roasted garlic, like a head worth as well as some garlic powder (I really like garlic!) I mix in all the cheese except I save 1/4 a cup of the parmesan mix and 1/2 cup of the mozzarella on the side for topping. I don't have a crockpot anymore, so I use a glass pie dish, I think 9 inch, to hold my dip. I bake in the oven at about 325 till hot through and cheese topping is golden... About 25 minutes. I keep most measurements the same as in the recipe unless noted otherwhise. :)
  2. Only one tweak.., i recommend lemon pepper!! It just does something to the flavor!! Mmmmmm!!!!??
  3. more cheese!
  4. don't drain the spinach.
  5. This was great and tasted just like Applebees's! I used canned spinach instead of frozen (that's what I had on stock) and it was just as great. I added a little bit more of all the cheeses because my boyfriend and I love cheese, but this made enough to feed 8-10 people. Also a small frozen version of this at the store was $4, so this was WAY cheaper and WAY better than any frozen dip...we will DEFINITELY be making this again.


About me? Well, I obviously love Lucy and I really love cooking...that's why I'm here! ;) I have two awesome kids and I love my peaceful, joyful life!
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