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applebee’s spinach artichoke dip recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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