I love the artichoke and spinach dip at Applebee’s so much. It is the one thing on the menu that I just can’t resist everytime we stop in for dinner. But, I hate having to place a car side to go order or making a trip in every time I get to craving this holy dip. So, I grabbed some ingredients, Instant Pot, and measuring spoons and got to work. I tested, and tested some more and created this Instant Pot Artichoke and Spinach dip Applebees copycat recipe. If you love their creamy dip, then you will love this recipe.
Make Applebee’s Copycat Artichoke and Spinach Dip Recipe in Under 5 Minutes: I love pulling out my Instant Pot for this recipe because I can whip this up in under 5 minutes. Grab some chips or crusty bread, and you have the perfect evening snack or appetizer. I won’t lie, we have had some unexpected guest come over on occasions, and I have had ingredients on hand, so I whipped this dip up, and I am pretty sure they wanted to lick their plates clean. It is my go-to recipe for a quick and flavorful snack.
This dip is highly addictive; it is the perfect flavor combination. The garlic, spinach, and artichokes are a classic trio of flavors, and then you add in the different cheeses, and it makes this recipe dynamite. Some readers and friends who have given this recipe a go, come back and tell me they added pasta to the leftover dip for a whole new dish. I can’t believe I had never thought to do that on my own. The next time I make this, and we have leftover, I am sure to give it a try!
The winner factors are this dip taste so similar to Applebee’s you no one will know the difference. Last but not least, you can also whip this up, and then lounge on the couch binge-watching your favorite television series or stream Netflix. I am all about comfort and relaxing after a long day, and I don’t always want to be in a crowded restaurant. I love to stay in and just have some calm and quiet after I work, and having copycat recipes that allow me the luxury of delicious dishes like restaurants makes my heart happy and my tummy full.
If you enjoyed Instant Pot Artichoke and Spinach Dip Applebee’s Copycat then You will also love my Crack Chicken and Jalapeno and Chicken Hot Popper Dip, Buffalo Chicken Dip all done in the Instant Pot. If you are new to the instant pot and have questions you may want to see Instant Pot Beginners Master the Pressure Cooker. 
Instant Pot Artichoke and Spinach Dip Applebee's Copycat
Ingredients
- 8 oz cream cheese
- 10 oz box Frozen spinach
- 16 oz Shredded Parm cheese
- 8 oz Shredded mozzarella
- 1/2 cup chicken broth
- 14 oz can artichoke hearts
- 1/2 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic
- 1 tsp onion powder
Instructions
- Place 3 cloves garlic in the IP with 1/2 cup chicken broth.
- Drain Artichokes and pour into the pot.
- Place Frozen spinach, sour cream, cream cheese, mayo and onion powder in the Ip.
- Place on Manual High Pressure for 4 minutes.
- Do a Quick Release.
- Stir in Cheese
- Transfer to a bowl and serve with corn chips or bread. This will thicken more as it cools.
Nutrition Information:
Yield: 20 Serving Size: 4 ozAmount Per Serving:Calories: 235 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 44mg Sodium: 655mg Carbohydrates: 8g Fiber: 2g Sugar: 1g Protein: 11g
Jana Williams commented
Oh My Gosh Thank You So Much for Sharing this Amazing Artichoke & Spinach Dip Recipe, I Really Appreciate it! I Love Artichoke & Spinach Dip, Especially the Way Applebees Makes it! This is Perfect to Make for Any Occasion Really So Thanks Again for Sharing! Have a Blessed Day My Friend! – Jana
Jerry Marquardt commented
The Instant Pot Artichoke and Spinach Dip Applebee’s Copycat recipe looks astounding. I cannot wait to taste your special recipe. I thank you so much for the directions on this delicious treat.
carol commented
What is the serving size and how many calories per serving? Thanks
Iva Shrivastava commented
1 bite = 10,000 calories…..followed by a trip to ER…..
Amy commented
Did you chop the garlic before adding it to the instant pot? Thanks for sharing – it looks delicious!
Adventures of a Nurse commented
You can but you don’t have too
Jen commented
This was great!! I did chop the garlic before adding to the pot. I also added some red pepper flakes before serving!
Shanthie commented
Made this today! Super good. I follow recommendations to 1/2 the Parmesan cheese and it tasted great. I was wondering what the red spice included in your video but not listed as an ingredient. Thanks!
J S commented
In the video you only put in one bag of parm cheese (6 oz) but your recipe calls for 16 oz.
which is it? 6 oz of parm or 16 ?
Thanks!
Angela commented
Oh my god, I didn’t watch a video. I’ve just asked if that was too much cheese.. I need to read the comments next time.
Angela commented
Yup just put 16oz in and now have cheese dip. Lesson learned
Susan commented
Do you cut up the artichokes or leave them whole?
Adventures of a Nurse commented
I put them in whole 😉
Beth commented
Do you have to thaw and drain the spinach or do you just put it in the pot frozen?
Adventures of a Nurse commented
You can do frozen
Anna commented
There’s a red spice shown in the video that isn’t listed in the ingredients. What is is and how much? Thank you!
Suharris commented
They were out of frozen spinach. Think I could used canned if I drain it and chop it?
Brittany commented
Thanks so much for this wonderful recipe. We had a death in the family this morning and I needed something quick and comforting to bring to the family while they visited and mourned. It was much appreciated and so quick too! I didn’t have much left to bring home!
Ben commented
A 10 oz. Box of spinach seems like a lot! Is that really how much you used?
Thanks for sharing!
Robin B commented
Can I freeze a portion of this dip for a later time? Maybe use a crockpot to warm up later?
Alycia commented
I was wondering this same thing. Did you freeze it? If so, did it warm up ok?
Nancy Travers commented
Are the artichokes in oil or water? Thanks, nt
Adventures of a Nurse commented
mine was in water
Amanda commented
Does it need to be frozen spinach or can it just be normal spinach? Thanks!
Adventures of a Nurse commented
any spinach 🙂
Jenni commented
Is it 16 oz weighed or 16 oz as in 2 cups? I’m weighing it out and it is a ton of cheese!
Angela Blanford commented
When you put the garlic, chicken broth do you sauté it or just keep adding the rest of ingredients
Thanks
Angie
Kelley commented
Thanks for this delicious recipe! I made it for a potluck tonight and I had none left to bring home. It was cleaned out within minutes. I used two six ounce bags of parm and it was still nice and cheesy. I might cut back to just one six ounce bag next time just to be cheap.
Meredith commented
In your video, there’s a red spice added in. Is that paprika? I can’t imagine it’s cayenne pepper.
Amy commented
Has anyone made ahead and froze it or reheated it?
chrissy commented
Followed your directions exactly. After 4 minutes, the spinach was still frozen. :-/
Kathy commented
When you say 16oz parm and 8oz mozzarella do you mean 2 cups and 1 cup? Seems like a lot if it’s based on weight. Thanks in advance.
Jess commented
There was steam in the video when the rest of the ingredients were added. Do you put the garlic and chicken broth on sauté? Also, what is the red stuff?
Al commented
Can this recipe be baked in the oven or crockpot?
Susan Haas commented
Hi
Making this on Christmas
What is the red spice?
Did you use 3 bags of Parmesan cheese for 16 oz? The video shows one bag added
Thank you for your feedback ?
Merry Christmas
Chan commented
People keep asking about the red spice. The only artichokes where I am come with the spice on it. It wasn’t added, it came with the artichokes.
Michelle commented
Can I double this recipe?
Susan Haas commented
I doubled mine and it worked well. This recipe was bland. Needs more garlic and I’m thinking that red spice from the video? I’m going to add cayenne pepper for my next batch and see what that does
Bianca commented
Did you double broth when you doubled it?
Heather commented
I just made a double batch and doubled everything in the recipe. Turned out really thick and cheesy.
Elainster commented
Very good close to the real applebees but next time i will use WAY less cheese!! I think 6oz – 8oz parm cheese is all you need. Was it a type-o in your recipe??
Daizy commented
Do you drain the juice off the artichokes before putting them in or strain them first?
Laurie commented
In reading the recipe, I do not see instructions on when to add the cheese – parm & mozzerella?
Kelly commented
In the instructions (not on the recipe note card but above it) it says to stir in immediately after the quick release.
Stephanie commented
It says to add cheese immediately after the QPR. This is listed above in her notes before the recipe page.
Kelly commented
I don’t like frozen spinach. If I use fresh would I need to add liquid to compensate for this?
Adventures of a Nurse commented
nope should be the same.
Christine commented
Is it really sixteen ounces of Parmesan cheese? I only see you dump in a 6 oz bag in the video.
Sue M commented
Just curious, did anyone else have spinach that was still partially frozen after the 4 min & QR? I just had to turn it back on for a couple minutes.
Laura commented
Yes, mine was still frozen. Next time I will use 1/2 the parm. cheese and cook maybe 2 minutes longer.
Lisa commented
The instructions right above the nutritional facts leaves out the steps when to add the Parmesan and mozzarella cheese. I use the instructions at the very top and it worked perfectly
Tami commented
This was amazing!
Bri commented
You didn’t say when to add the cheese?
Colleen Baxter commented
Love this recipe however – just noticed today – the recipe directions don’t indicate when to add the parm & mozz cheeses! ?
Cristina Smith commented
I tried this tonight bc I was dying for some spinach artichoke dip. It did not thicken, it was basically a ball of cheese surrounded by liquid. Next time I will def. alter the cheese to broth ratio. Flavor was there though!
Patricia commented
Mmmm. This is so good! Even the cats loved it!
Thanks!
Michele Fore commented
The red spice sprinkled on top just looks like crushed red pepper.
Elaine commented
Thank you for sharing it’s my favorite dip
Donna commented
Can I do this in my crock pot??
Ashley commented
I made this for Fourth of July and it was amazing! Thank you!
Pat Thurman commented
Does the frozen spinach not provide to much liquid after thawing/cooking?
Michelle commented
Does this need to be served warm or can I make this now and serve it later cold?
Erica commented
Absolutely delicious. We loved it. The only modification we will make next time is to add a teaspoon of Tabasco because we like spicy food. Definitely will make again. Thank you!!!
Sandi commented
Can I make 1/2 will it come out the same
Nicole commented
Can I use fresh spinach? If so, should I add water? Also, can this be made ahead and heated?
Yolanda commented
Made this today for my family and I was a huge hit. Thank you
Werra Watson commented
I had SUCH a craving for this today. I could not rest until I got to the store and got my ingredients.
The funny thing is I don’t like Spinach, Artichokes, Sour Cream or Mayonnaise but when you put them all together in this recipe it is fantastic!
I had made this one time before today and its definitely on my list to make for the upcoming Holidays.
Thank you for another great recipe.
martha mccormick commented
did you chop/mince the garlic cloves?
Kathleen commented
Can I use a slow cooker
Kathleen Sprowls commented
Can I use a slow cooker to make this spinach artichoke dip
Sandy commented
I hope this is the recipe i have looked for, for years!.Someone maxe it at work and this sounds pretty close to the taste i remember. I sure hope do. You have great recipes.
Alfreda commented
I want to make this for thanksgiving, can I make the day before.
Carolyn commented
The flavor is good, but in all honesty the dip wasn’t even warm. My cream cheese was still in a block after the high pressure of 4 minutes. I ended up using the saute function to get it hot and then used the slow cook function to keep it warm.
Frank commented
Great recipe! I read through quite a few before deciding on this one. It’s wonderful.
I have an 8qt Instant Pot and the burn code appeared so I cancelled and added another cup of broth then restarted. The very bottom was scorched but I had anticipated that so when adding the cheese I avoided scraping the bottom. It was easy to pour into another container thus leaving scorched stuff in the pot. No problemo at all.
We decided to put it on baked potatoes for dinner instead of chips or bread although that will happen another time. This time we added steamed broccoli on the side along with a small garden salad. Very filling and all healthy foods filled protein and calcium and vitamins and minerals.
Carol L commented
I really appreciate that you posted this recipe. My mom & I LOVE this dip! HOWEVER I’m seriously disappointed that you aren’t answering several questions posted here with regards to cold spinach, cheese not melting, etc.. But MOSTLY about the amount of the cheese! Please answer these questions. I note that you are monitoring this post and have answered some of the questions, but NOT the ones I noted. I use organic when I can, and don’t want to ruin this recipe because I put in the wrong amount of cheese. Again, thank you so much for the work you put in replicating the wonderful S/A dip!!
Adventures of a Nurse commented
The spinach will not be cold I used frozen
Adventures of a Nurse commented
Trust me I made this so many times it will work 😊 the cheese was by oz
Michael commented
Thank you!!! Red spice?, Can it be frozen and reheated?, Amount of parmesan cheese (comes in bags 6oz or container 10 oz). Seems like a typo but not confirmed. Excited to try but would be nice if the most asked questions were answered. Frustrated but glad you shared what should be a delicious recipe!
Michael commented
Answering my own questions. No red spice in recipe or video. I made this and it is delicious but too much so I quartered and froze. Take a container out of freezer in morning and cook at 400 for 20 minutes in afternoon. Still delicious and great to know it can be made ahead of time.
Stacy commented
Did you squeeze the spinach dry?
Adventures of a Nurse commented
No
Stephanie commented
This was delicious! Very thick and creamy. My spinach was still a little frozen when it was done too but I just stirred everything and it was just fine.
My question is what is the best way to reheat this dip? Microwave? Instant pot on saute? Crockpot?
Meg commented
So easy and a big hit at my party. I used one bag of grated parmesan and a bag of fresh spinach. The spinach filled the instant pot but cooked down and was just right.
Mary commented
What can you use if you don’t have an instant pot as you call it? Can you use a crockpot? If so how long ypu let it cook?
Lindsay commented
Hi, I was wondering what size instant pot you used to make the recipe. Does it matter what size you have? Sorry I new to the instant pot world. Thank you
Adventures of a Nurse commented
I have used both sizes for this recipe 🙂
Cortney commented
My spinach was still frozen after 4 min.. will cook longer next time so sad it didn’t turn out.
Adventures of a Nurse commented
That makes no sense. not sure what happened.
Terry commented
I made this tonight. It is excellent!
Lindsey commented
Should the parm cheese by 6oz or 16oz? When I’ve made this the taste is delicious but it is very thick. Thanks for the clarification!
Meg commented
Fabulous and ridiculously easy. I used a bag of fresh spinach. It filled the pot but cooked down and was just right. This was so good it convinced my friend to buy an Instant Pot. 😂
Michelle commented
Are canned artichokes less vinegary than bottled (I assume pickled?) Used a jar instead of a can once for a recipe, and it turned out terrible.
Susan commented
Hi. Reading the IP artichoke and spinach dip recipe and I have a question. One ingredient is ‘16 Oz Shredded Parm cheese ‘. Don’t you mean Grated Parmesan cheese? (In a shaker). Please clarify. Thanks.
Susan
Adventures of a Nurse commented
shredded