Applebee’S Spinach Artichoke Dip Recipe

I have a soft spot for restaurant appetizers, especially when they’re easy to recreate at home for a fraction of the price. This version captures the creamy, cheesy magic of the classic Applebee’s spinach artichoke dip recipe you love, but with a surprising twist. We’ve added a smoky harissa swirl that takes the flavor to a new level. It looks incredible, and it’s perfect for entertaining a crowd for game day or a cozy night in. This easy recipe delivers a new take on a classic applebee’s spinach artichoke dip recipe, delivering restaurant-quality flavor in under an hour. Get ready to impress everyone with this new and improved classic.

Ingredients

• 280 g (10 oz) frozen chopped spinach: Thawed completely and squeezed absolutely dry. This step prevents a runny dip and is crucial for proper texture. Use a tea towel or paper towels to remove as much moisture as possible.
• 396 g (14 oz) canned artichoke hearts: Drained well and coarsely chopped. If using artichoke hearts packed in oil, make sure to rinse and drain them thoroughly first.
• 280 g (10 oz) full-fat cream cheese: Soften completely before use, and divide into a large portion (225 g) for the base and a small portion (55 g) for the swirl.
• 120 ml (½ cup) mayonnaise: Full-fat mayonnaise creates the signature creamy texture and provides richness to the dip. (You can swap for full-fat Greek yogurt if you prefer a less rich texture).
• 120 ml (½ cup) sour cream: Full-fat sour cream adds a slight tang that balances the rich cheese and gives a smooth consistency.
• 60 g (½ cup) grated Parmesan cheese: Freshly grated is always best for flavor and melting quality, but pre-grated works too.
• 180 g (1½ cups) shredded low-moisture mozzarella cheese: Shredded cheese melts better and forms a cohesive top layer. Divide into 1 cup for mixing and ½ cup for topping.
• 2 cloves garlic, minced: Finely mince the fresh garlic to ensure its flavor is evenly distributed throughout the dip base.
• 1 teaspoon onion powder: Adds a subtle, foundational flavor layer that enhances the garlic and other ingredients.
• ½ teaspoon salt: Enhances the savory notes.
• ¼ teaspoon black pepper: Provides a subtle, spicy finish.
• 2 tablespoons harissa paste: The key ingredient for the smoky swirl, providing a spicy, earthy flavor contrast. Adjust quantity based on desired heat level. (If you don’t have harissa, use chipotle paste instead for a similar smoky flavor).
• 1 tablespoon olive oil, for drizzling: Used at the end to add a glossy finish and enhance the aroma right before serving.
• 2 tablespoons chopped fresh cilantro, for garnish: Adds a pop of color and freshness that contrasts with the rich dip.

Instructions

1. Prep the ingredients and baking dish. Preheat your oven to 190°C (375°F). Lightly grease a 1.5-quart (1.4-liter) oven-safe baking dish. Make sure the spinach is thoroughly squeezed dry and the artichoke hearts are chopped before you start mixing. Softening the cream cheese completely is essential for a smooth base and swirl.
2. Create the main dip base. In a large mixing bowl, combine 225 g (8 oz) of the softened cream cheese, mayonnaise, sour cream, Parmesan cheese, 1 cup (120 g) of the shredded mozzarella, minced garlic, onion powder, salt, and black pepper. Mix thoroughly until the mixture is completely smooth and uniform. This base mixture is what gives our applebee’s spinach artichoke dip recipe its rich, savory foundation. Fold in the thoroughly squeezed dry spinach and coarsely chopped artichoke hearts until they are evenly distributed throughout the cream cheese base.
3. Prepare the harissa cream swirl. In a separate small bowl, combine the remaining 55 g (2 oz) of softened cream cheese with the harissa paste. Mix well until the harissa paste and cream cheese are fully incorporated and have a smooth, uniform reddish-orange color. This separate preparation step ensures the swirl retains its distinct color and flavor during baking. My kids love the creamy base of the applebee’s spinach artichoke dip recipe, but I usually make this harissa swirl version for the adults, setting aside a small portion of the plain dip just for them.
4. Layer and swirl the dip. Spoon the main spinach artichoke dip mixture evenly into the prepared baking dish to form the base layer. Drop small, random dollops of the harissa cream mixture over the surface of the base layer. Using a knife or skewer, gently swirl the harissa cream through the applebee’s spinach artichoke dip, creating visible ribbons and patterns without fully incorporating the two mixtures. Do not overmix.
5. Bake the dip. Evenly sprinkle the remaining ½ cup (60 g) of shredded mozzarella cheese over the swirled dip. Bake for 25-30 minutes, or until the applebee’s spinach artichoke dip recipe is hot, bubbly around the edges, and the cheese on top is melted and lightly golden brown. If the cheese on top starts browning too quickly before the center is bubbly, reduce the heat to 175°C (350°F) or cover loosely with foil.
6. Rest and garnish before serving. Remove the dish from the oven and let it rest for 5-10 minutes before serving. This resting time allows the dip to set slightly and cool to an enjoyable temperature without scalding anyone. This hot applebee’s spinach artichoke dip recipe is perfect served immediately with crusty bread or chips. Serve hot, drizzling lightly with olive oil and scattering fresh cilantro over the top.

How to Serve This Dip

This rich and creamy dip is perfect for game day or a cozy movie night. The key to making it a memorable appetizer is choosing dippers that offer a contrast in texture. Here are some of our favorite things to serve alongside this easy applebee’s spinach artichoke dip recipe:

• Crusty Bread: Sliced baguette or Italian bread provides a sturdy base for scooping up a large amount of dip. Toasting the bread lightly adds extra texture and flavor.
• Crispy Dippers: Tortilla chips, pita chips, or sturdy crackers are classic choices. The salty crunch pairs perfectly with the smooth cheese base.
• Vegetable Sticks: For a family-friendly and healthier option, use fresh vegetables. Celery sticks, bell pepper strips, carrot sticks, and cucumber slices cut through the richness.

Make-Ahead Tips for Easy Entertaining

The smoky harissa swirl makes this a showstopper for entertaining, and the best part is that you can do most of the work ahead of time.

• Preparing ahead: Assemble the dip in the baking dish according to steps 1-4, but do not add the top layer of mozzarella cheese yet. Cover tightly and refrigerate for up to 24 hours.
• Baking from cold: Add 5-10 minutes to the total baking time if cooking straight from the refrigerator. Add the top mozzarella layer just before putting the dish in the oven.
• Storing leftovers: Cover the cooled dip tightly and store in the refrigerator for 3-4 days. This makes a great high-protein snack for meal prep throughout the week.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but you need to cook it first to reduce the volume. A 10-ounce bag of fresh spinach will cook down significantly. Make sure to squeeze out all the excess moisture after cooking to avoid a runny dip.

Can I make this recipe without the harissa paste?

Absolutely. If you prefer a traditional applebee’s spinach artichoke dip recipe, simply omit the harissa paste and the separate swirl step. The dip will still be delicious and reminiscent of the classic restaurant version.

What’s the best way to reheat leftovers?

Reheat in the oven at 175°C (350°F) for 10-15 minutes until bubbly, or in the microwave in 30-second intervals until warmed through.

Why did my dip turn out runny?

This usually happens because the spinach or artichokes were not squeezed dry enough. Excess moisture will thin out the cream cheese base. To ensure success, I always use a clean kitchen towel to press out every last drop of moisture from the thawed spinach.

Can I use a different cheese blend?

You can certainly customize the cheeses, but Parmesan and mozzarella create the specific flavor profile and texture of the applebee’s spinach artichoke dip recipe. You could add Monterey Jack or Gruyere for extra meltiness and flavor depth.

Conclusion

This easy applebee’s spinach artichoke dip recipe with its smoky harissa swirl elevates a classic appetizer into something truly memorable. Save this recipe for later or share it with a friend who loves family-friendly appetizers and easy entertaining!

applebee’s spinach artichoke dip recipe

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• Author: Lauren Mitchell
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This creamy and cheesy spinach artichoke dip, inspired by Applebee’s, features a smoky harissa swirl for added flavor and visual appeal. It is perfect for entertaining a crowd for game day or a cozy night in, ready in under an hour.

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Ingredients

Scale 1x2x3x

• 280 g (10 oz) frozen chopped spinach, thawed and squeezed dry
• 396 g (14 oz) canned artichoke hearts, drained and coarsely chopped
• 280 g (10 oz) full-fat cream cheese, softened (divided)
• 120 ml (0.5 cup) full-fat mayonnaise
• 120 ml (0.5 cup) full-fat sour cream
• 60 g (0.5 cup) grated Parmesan cheese
• 180 g (1.5 cups) shredded low-moisture mozzarella cheese (divided)
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons harissa paste
• 1 tablespoon olive oil, for drizzling
• 2 tablespoons fresh cilantro, chopped for garnish

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Instructions

1. Prep Ingredients and Baking Dish: Preheat oven to 190°C (375°F). Lightly grease a 1.5-quart (1.4-liter) oven-safe baking dish. Ensure spinach is thoroughly squeezed dry, artichoke hearts are chopped, and cream cheese is fully softened.
2. Create Main Dip Base: In a large mixing bowl, combine 225 g (8 oz) softened cream cheese, mayonnaise, sour cream, Parmesan cheese, 1 cup shredded mozzarella, minced garlic, onion powder, salt, and black pepper. Mix thoroughly until smooth. Fold in the squeezed spinach and chopped artichoke hearts until evenly distributed.
3. Prepare Harissa Cream Swirl: In a separate small bowl, combine the remaining 55 g (2 oz) softened cream cheese with the harissa paste. Mix well until fully incorporated and smooth.
4. Layer and Swirl Dip: Spoon the main spinach artichoke dip mixture evenly into the prepared baking dish. Drop small dollops of the harissa cream mixture over the surface of the base layer. Using a knife or skewer, gently swirl the harissa cream through the dip to create ribbons, being careful not to overmix.
5. Bake the Dip: Sprinkle the remaining 0.5 cup (60 g) shredded mozzarella cheese over the top of the swirled dip. Bake for 25-30 minutes, or until the dip is hot, bubbly around the edges, and the cheese on top is melted and lightly golden brown. (If the cheese browns too quickly, reduce heat to 175°C (350°F) or cover loosely with foil).
6. Rest and Garnish Before Serving: Remove the dip from the oven and let it rest for 5-10 minutes before serving. Drizzle lightly with olive oil and scatter fresh cilantro over the top. Serve hot with crusty bread or chips.

Notes

Squeezing the thawed spinach absolutely dry is crucial to prevent a runny dip. For a less rich texture, substitute full-fat Greek yogurt for the mayonnaise. If harissa paste is unavailable, chipotle paste offers a similar smoky flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 0.5 cup
• Calories: 250 calories
• Sugar: 1 g
• Sodium: 375 mg
• Fat: 23 g
• Saturated Fat: 8.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 30 mg