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Instant Pot Artichoke and Spinach Dip Applebee’s Copycat

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Instant Pot Artichoke and Spinach Dip Applebees Copycat is the perfect flavor combination of garlic, spinach, and artichokes are a classic trio of flavors, and then you add in the different cheeses, and it makes this recipe dynamite.


Spinach Dip is my all-time favorite appetizer at Applebees It’s a must-have every time I go. I have to say this copycat recipe is much better than the restaurant, much like Taco Bell Mexican Pizza, Texas Roadhouse Fried Pickles, Copycat Applebees Wonton Chicken Tacos, and copycat Panera’s Broccoli and Cheddar Soup.

This instant pot dip goes well with a Movie Night Snack Board.


What to dip into the spinach dip?

You can dip almost anything into this creamy artichoke dip! Salty tortilla chips, crackers, baguettes, and pieces of cut-up French bread all work fantastic. Or reach for something lighter like cut-up peppers, celery sticks, or cucumbers.


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

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)

Step by Step Directions for Instant Pot Spinach Artichoke Dip

  1. Add chicken broth, garlic, and artichoke hearts to Instant Pot.
  2. Add the spinach, mayonnaise, Sour Cream, garlic powder, and Cream Cheese into the pressure cooker.
  3. Place instant pot on manual high-pressure, pressure cooking for 4 minutes.
  4. Do a quick release.
  5. Add Parmesan Cheese and Mozzarella Cheese.
  6. Stir and transfer to a serving bowl.

Tips and Tricks for Instant Pot Artichoke and Spinach Dip Applebees CopyCat

  • Pour in Chicken Broth first, so the instant pot comes to pressure without getting the dreaded “burn” message.
  • Drain the Artichoke hearts before adding them to the pot.
  • Cube the cream cheese prior to adding.
  • Grate your cheese at home instead of using already grated cheese.
  • Some readers who have given this recipe a go come back and tell me they added pasta to the leftover dip for a whole new dish.

Frequently Asked Questions Spinach and Artichoke Dip

Can I Use Fresh Spinach Instead of Frozen

Yes, You can use fresh spinach instead of frozen.

Can I Make This Spinach Dip Lighter

Yes, Use fat-free or low-fat cheese and sour cream.

How to store artichoke and spinach dip.

Store in an air-tight container in the fridge for up to 5 days or store in the freezer for up to 3 months.

How to reheat spinach dip.

When ready to reheat, warm up in the oven like directed above or pop in the microwave for a quick reheat!

The winning factors are this dip taste so similar to Applebee’s that 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.


More Recipes

I hope you all enjoy this warm dip recipe. I know my family and friends get excited every single time I make it!


Instant Pot Artichoke and Spinach Dip Applebee's Copycat

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

Instant Pot Artichoke and Spinach Dip Applebees Copycat is the perfect flavor combination of garlic, spinach, and artichokes are a classic trio of flavors, and then you add in the different cheeses, and it makes this recipe dynamite.


  • 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


  1. Place three cloves of garlic in the IP with 1/2 cup chicken broth.
  2. Drain Artichokes and pour them into the pot.
  3. Place Frozen spinach, sour cream, cream cheese, mayo, and onion powder in the Instant pot.
  4. Place on Manual High Pressure for 4 minutes.
  5. Do a Quick Release.
  6. Stir in Cheese
  7. Transfer to a bowl and serve with corn chips or bread. This will thicken more as it cools.

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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

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  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 ?


    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.

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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 !

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  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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