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Spinach Artichoke Dip

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Spinach Artichoke Dip is a timeless classic that promises to elevate any gathering or snack time to new heights. Bursting with flavor and creamy textures, this dip combines the earthy richness of spinach and the tangy bite of artichokes, blended with creamy cheeses and savory seasonings. Whether you’re hosting a party, game night, or simply craving a delicious appetizer, our Spinach Artichoke Dip is sure to be a crowd-pleaser. Get ready to dip into a world of irresistible flavor with every scoop!

Artichoke-and-Spinach-dip

Spinach and Artichoke Dip holds a special place in my heart as my ultimate go-to appetizer at Applebee’s. It’s a must-order every time I visit. Surprisingly, this copycat recipe surpasses the restaurant version, much like other beloved favorites such as Taco Bell Mexican Pizza, Texas Roadhouse Fried Pickles, Copycat Applebee’s Wonton Chicken Tacos, and Copycat Panera’s Broccoli and Cheddar Soup. It’s also perfect with a Movie Night Snack Board.

Chip-with-Dip-on-it

What you’ll love about this recipe:


  • Irresistible Flavor: This dip boasts a perfect balance of creamy cheese, savory spinach, and tangy artichokes, creating a flavor profile that is simply irresistible.
  • Creamy Texture: With its creamy consistency, Spinach and Artichoke Dip melts in your mouth, offering a luscious and satisfying texture with every bite.
  • Versatility: Whether served with tortilla chips, crackers, bread, or veggies, this dip is incredibly versatile and complements a wide variety of dippers, making it perfect for any occasion.
  • Crowd-Pleasing: Loved by guests of all ages, Spinach and Artichoke Dip is a guaranteed crowd-pleaser at parties, gatherings, and game nights.
  • Easy to Make: With simple ingredients and minimal prep time, this dip is easy to whip up, making it a go-to appetizer for last-minute entertaining or weeknight cravings.
  • Perfect for Sharing: Sharing a bowl of Spinach and Artichoke Dip fosters a sense of camaraderie and togetherness, making it an ideal dish for socializing with friends and family.
  • Customizable: You can easily customize this dip to suit your taste preferences by adjusting the amount of spinach, artichokes, or cheese, or by adding additional seasonings or toppings.
  • Comfort Food Appeal: With its warm, comforting flavors, Spinach and Artichoke Dip provides a comforting indulgence that soothes the soul and satisfies cravings.
  • Make-Ahead Option: You can prepare this dip in advance and refrigerate it until ready to serve, allowing the flavors to meld together and making it a convenient option for entertaining.
  • Nostalgic Connection: For many, Spinach and Artichoke Dip evokes fond memories of shared meals, celebrations, and special occasions, making it a beloved classic that holds a special place in the heart.
Ingredients-Spinach-Dip

Ingredients Needed for Spinach and Artichoke Dip

  • Frozen spinach: You can use fresh or Frozen spinach.
  • Parmesan Cheese: Shredded Parmesan Cheese, You can use grated.
  • Mozzarella: Shredded Cheese.
  • Chicken broth: You can also use Vegetable broth.
  • Artichoke hearts: One Can drained.
  • Real Mayonnaise: Do not use salad dressing like Miracle Whip.
  • Cream Cheese:
  • Garlic: Can substitute with garlic powder.
  • Onion powder
  • Red Pepper Flakes (optional)

Be sure to check out the full recipe and ingredient list below

Artichoke-Spinach-dip

Spinach Artichoke Dip Recipe

Instant Pot Directions:

  1. Begin by adding chicken broth, minced garlic, and tender artichoke hearts.
  2. Next, layer in the vibrant spinach, creamy mayonnaise, tangy sour cream, aromatic onion powder, and luxurious cream cheese into the pressure cooker.
  3. Set your Instant Pot to manual mode on high pressure and allow the ingredients to meld together for a brief 4-minute cook time.
  4. Once done, perform a quick release to unlock the tantalizing aromas and perfectly cooked mixture.
  5. Elevate the indulgence by generously sprinkling in Parmesan and Mozzarella cheese, stirring until they melt seamlessly into the creamy concoction.
  6. Transfer this irresistibly creamy blend to a serving bowl, ready to be enjoyed by all fortunate enough to partake.

Slow Cooker Directions:

  1. In your slow cooker, combine chicken broth, minced garlic, and artichoke hearts.
  2. Add spinach, mayonnaise, sour cream, onion powder, and cream cheese to the slow cooker.
  3. Stir the ingredients until well combined.
  4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the mixture is hot and bubbly.
  5. Once cooked, stir in Parmesan and Mozzarella cheese until melted and creamy.
  6. Transfer the dip to a serving bowl and serve warm with your favorite dippers.
  7. Enjoy your delicious and creamy Spinach and Artichoke Dip straight from the slow cooker

Oven Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine chicken broth, minced garlic, and artichoke hearts.
  3. Add spinach, mayonnaise, sour cream, garlic powder, and cream cheese to the bowl and mix until well combined.
  4. Transfer the mixture to an oven-safe baking dish.
  5. Cover the dish with aluminum foil or a lid and place it in the preheated oven.
  6. Bake for 25-30 minutes, or until the dip is hot and bubbly.
  7. Remove the foil or lid and sprinkle Parmesan and Mozzarella cheese over the top of the dip.
  8. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  9. Once cooked, remove the dip from the oven and let it cool slightly before serving.
  10. Serve warm with your favorite dippers and enjoy your delicious Spinach and Artichoke Dip straight from the oven!
a- pot-with-spinach-dip-in-it.

Tips & Tricks

  • Use Fresh Ingredients: Whenever possible, use fresh spinach and artichoke hearts for the best flavor and texture.
  • Drain Artichoke Hearts: If using canned artichoke hearts, make sure to drain them well before adding them to the dip to prevent excess liquid in the mixture.
  • Adjust Consistency: If the dip is too thick, you can thin it out with a little extra chicken broth or milk. Conversely, if it’s too thin, you can thicken it with a bit of cornstarch mixed with water.
  • Customize Seasonings: Feel free to adjust the seasonings to suit your taste preferences. You can add more garlic powder, Parmesan cheese, or even a pinch of red pepper flakes for a little heat.
  • Add Fresh Herbs: For extra freshness and flavor, garnish the dip with chopped fresh herbs such as parsley or chives before serving.
  • Mix Cheeses: Mixing different types of cheeses, such as Parmesan, Mozzarella, and cream cheese, adds depth of flavor and creates a rich and creamy texture.
  • Serve with a Variety of Dippers: Spinach and Artichoke Dip pairs well with a variety of dippers, including tortilla chips, crackers, breadsticks, or fresh vegetables. Offer a selection of options for your guests to enjoy.
  • Keep Warm: If serving the dip at a party or gathering, keep it warm by placing the baking dish on a hot plate or in a slow cooker set to the “warm” setting.
  • Make Ahead: You can prepare the dip ahead of time and refrigerate it until ready to bake. This is especially convenient for parties or gatherings, as you can simply pop it in the oven when you’re ready to serve.
  • Double the Recipe: If serving a crowd, consider doubling the recipe to ensure there’s enough to go around. Leftovers can be refrigerated and reheated for another delicious snack or meal.
dip-in-bowl-with-chips

The winning features of this dip include its uncanny resemblance to the beloved version from Applebee’s, ensuring that your guests won’t be able to tell the difference. Plus, it’s incredibly easy to prepare, allowing you to whip it up effortlessly before settling in to enjoy your favorite TV show or binge-watch on Netflix.

Spinach and Artichoke Dip
Appetizers

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FAQs about Spinach and Artichoke Dip

Yes, you can use frozen spinach instead of fresh. Just be sure to thaw and drain it well before adding it to the dip to remove excess moisture.

Absolutely! You can prepare the dip ahead of time and refrigerate it until you’re ready to bake it. This is perfect for parties and gatherings.

The dip will typically last in the refrigerator for 3-4 days when stored in an airtight container.

While you can freeze Spinach and Artichoke Dip, it may change in texture slightly upon thawing. Be sure to store it in a freezer-safe container and consume it within 1-2 months for the best quality.

This dip pairs well with a variety of dippers, including tortilla chips, pita bread, baguette slices, crackers, or fresh vegetables like carrot sticks and celery.

Absolutely! Feel free to adjust the seasonings to suit your taste preferences. You can add more garlic, cheese, or even some red pepper flakes for a bit of heat.

The dip itself is gluten-free, but be sure to check the labels of your ingredients, especially if you’re serving it with crackers or bread, to ensure they are gluten-free as well.

Instant-Pot-Artichoke-and-Spinach-Dip
Spinach and Artichoke Dip

Spinach and Artichoke Dip

Yield: 10
Prep Time: 2 minutes
Cook Time: 4 minutes
Total Time: 6 minutes

Spinach Artichoke Dip is a timeless classic that promises to elevate any gathering or snack time to new heights. Bursting with flavor and creamy textures, this dip combines the earthy richness of spinach and the tangy bite of artichokes, blended with creamy cheeses and savory seasonings.

Ingredients

  • 8 oz cream cheese
  • 10 oz box Frozen Spinach
  • 6 oz Shredded Parmesan 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

    Instant Pot Directions:

    1. Begin by adding chicken broth, minced garlic, and tender artichoke hearts.
    2. Next, layer in the vibrant spinach, creamy mayonnaise, tangy sour cream, aromatic onion powder, and luxurious cream cheese into the pressure cooker.
    3. Set your Instant Pot to manual mode on high pressure and allow the ingredients to meld together for a brief 4-minute cook time.
    4. Once done, perform a quick release to unlock the tantalizing aromas and perfectly cooked mixture.
    5. Elevate the indulgence by generously sprinkling in Parmesan and Mozzarella cheese, stirring until they melt seamlessly into the creamy concoction.
    6. Transfer this irresistibly creamy blend to a serving bowl, ready to be enjoyed by all fortunate enough to partake.

    Slow Cooker Directions:

    1. In your slow cooker, combine chicken broth, minced garlic, and artichoke hearts.
    2. Add spinach, mayonnaise, sour cream, garlic powder, and cream cheese to the slow cooker.
    3. Stir the ingredients until well combined.
    4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the mixture is hot and bubbly.
    5. Once cooked, stir in Parmesan and Mozzarella cheese until melted and creamy.
    6. Transfer the dip to a serving bowl and serve warm with your favorite dippers.
    7. Enjoy your delicious and creamy Spinach and Artichoke Dip straight from the slow cooker

    Oven Directions:

    1. Preheat your oven to 350°F (175°C).
    2. In a mixing bowl, combine chicken broth, minced garlic, and artichoke hearts.
    3. Add spinach, mayonnaise, sour cream, garlic powder, and cream cheese to the bowl and mix until well combined.
    4. Transfer the mixture to an oven-safe baking dish.
    5. Cover the dish with aluminum foil or a lid and place it in the preheated oven.
    6. Bake for 25-30 minutes, or until the dip is hot and bubbly.
    7. Remove the foil or lid and sprinkle Parmesan and Mozzarella cheese over the top of the dip.
    8. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
    9. Once cooked, remove the dip from the oven and let it cool slightly before serving.
    10. Serve warm with your favorite dippers and enjoy your delicious Spinach and Artichoke Dip straight from the oven!

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    Nutrition Information:
    Yield: 20 Serving Size: 4 oz
    Amount Per Serving: Calories: 175Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 390mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 8g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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    186 Comments

    1. 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

    2. 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.

    3. Did you chop the garlic before adding it to the instant pot? Thanks for sharing – it looks delicious!

    4. This was great!! I did chop the garlic before adding to the pot. I also added some red pepper flakes before serving!

    5. 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!

    6. 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!

      1. 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.

        1. I am thinking it did not come to pressure I have made this a ton of times it always works with frozen sorry

    7. There’s a red spice shown in the video that isn’t listed in the ingredients. What is is and how much? Thank you!

    8. 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!

    9. 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.

    10. 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.

    11. 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?

    12. 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

      1. 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.

      1. 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

    13. 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??

      1. In the instructions (not on the recipe note card but above it) it says to stir in immediately after the quick release.

    14. 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.

      1. Yes, mine was still frozen. Next time I will use 1/2 the parm. cheese and cook maybe 2 minutes longer.

    15. 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

    16. Love this recipe however – just noticed today – the recipe directions don’t indicate when to add the parm & mozz cheeses! ?

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    18. 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!

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    20. 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!!!

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    22. 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.

    23. 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.

    24. 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.

    25. 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.

    26. 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!!

      1. 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!

        1. 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.

    27. 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?

    28. 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.

    29. 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?

    30. 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

    31. 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!

    32. 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. 😂

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    42. 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

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    46. Hi. Loved this dip. I really love Applebee’s dip and was so happy to come across it. My first time making it, everyone loved it. Someone even said they pay me to make a whole thing for them lol. I did adjust my ingredients though cause I was cooking some other dish with similar ingredients. My only question is does it matter if it frozen chopped spinach or leaf spinach? I’ve been using leaf spinach.

    47. I took the time to read through AAAALLLL the comments to make sure I wasn’t duplicating anyone else’s question….

      Has anyone tried to add jalapeños to this? I LOVE artichoke jalapeños dip… if so, how many… fresh or canned??

    48. Made this today for the game , wow! It was amazing and we topped ours with homemade pico de gallo. Off the charts . I did not use 16 oz of Parmesan, I only used 5 oz, which is what came in the container . 8 oz would be perfect . I used quartered artichoke hearts . Good stuff !

    49. Pingback: Instant Pot Artichoke and Spinach Dip Applebees CopyCat – piyexs
    50. We dumped all the leftovers over chicken breasts and baked it. BEST DINNER EVER!!! Everyone cleaned their plates and I was actually excited for leftover lunch the next day 🙂

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    52. way too cheesy for me; if i wanted to make a ton, i’d double the spinach. but this made a bucket, as it was. i only put in 5 oz of parm. it tasted good; i just like more spinach in my spinach dip. i’ll make it again, to my own personal specifications. thanks for the jumping off place!

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