TOP Reviews:
I have been looking for a recipe that does not use mayo for the longest time. I know it’s safe and all but the idea grosses me out. I was excited to find this copy cat. I’m very picky when it comes to Spinach and Artichoke dip and Applebees is among my list of favs. I have tried many homemade ones that others have made and they are always super oily and taste nothing like the restaurant version. I was skeptical when I tried making this earlier today. I pulled it out of the oven and it looked gorgeous! Not to mention it tasted AWESOME!!! Even my husband who is not as big of a fan of spinach and artichoke dips loved it! I can not thank you enough for sharing this fabulous recipe. I now can skip applebees curb take-out and make it myself!!! ?

I recently got the idea to cook up some chicken breast (I seasoned it with garlic, and cajun seasoning) then added an extra 10 ounces of alfredo sauce. I also added a box of penne rigate pasta, and mixed it all together in a large lasagne pan. I baked it as per the normal directions, stirred it, and then topped with extra cheese half-way through. The pasta turned out amazing! It is now a household staple. ?

Fantastic!! Even better after it sits for a few days. Broiled for the last two minutes to brown the cheese. Just awesome. I’m going to make it for my graduation party too! Thanks!!

I wanted to bring this to work one day but didn’t have oven access so I threw all the ingredients in my crockpot and let them go. If I’m in a hurry I’ll turn it on high for 30-45 minutes, otherwise it’s on low for about an hour, maybe a little more. Very easy and a triple batch fits perfect! Thanks again!

I made this for our Easter Potluck (yesterday), and boy it was gone in less than 30 minutes!! I doubled the recipe to 20 servings. I followed one of the other reviewers tip and broiled the dish at the end for about 2 minutes. I’m more of a garlic person, so next time, I think i’ll more garlic. I also used kraft shredded parmesan romano and asiago cheese, just because it sounded good! But overall, it was delicious!!!! I prefer bread than tortilla chips =) Thanks for the recipe!!

Doesn’t taste exactly like applebees, but is better!! This is about 1/4 of what I made, and I broiled it in this dish after topping with more cheese for about 3 minutes. It took about 45 minutes to bake before thoroughly cooked and not 30. It could be because I didnt thaw the spinach or the dish I used. I also used freshly shredded cheeses and not pre shredded, I used 1/2 cup parm 1/2 cup romano and 1/2 mozzarella cheese that I shredded myself. A+.

This is so good, and tastes just like the Applebee’s version! One thing I did that made it even better was sprinkling the top with more cheese once it was done cooking, then browning it under the broiler. Delicious!

This dip is amazing, even tastier than Applebee’s. The first time I made it, I squeezed the moisture out of the thawed spinach, which made the dip WAY too thick and dry. Now I don’t drain/squeeze the spinach at all, and the consistency is perfect.

I do everything as directed, except I usually sprinkle a little more parmesan cheese and some chopped red onion on top of the dip when it comes out of the oven. Everyone loves this dip; it’s absolutely addictive!

I made a spinach/artichoke dip on my own but it was missing something so came here to research and found this recipe. In my version, I sauteed chopped green onions and minced garlic in olive oil, then added thawed chopped spinach and chopped artichoke, 6 ounces cream cheese, 1/2 cup parm/romano grated cheese, 1/4 c bacon bits, 1 chopped baked chicken breast, 3 slices Swiss cheese. Melted all together on stove top. Wasn’t creamy enough so added a dollop of sour cream and a big handful of “Italian blend” shredded cheese. Dumped into baking dish and baked at 350 until bubbling through. Had great flavor but not creamy, so going to add some Alfredo sauce to leftover dip. It’s just me here and it made about 2 quart, so there’s plenty left.

What You’ll Need

• 1 (10 ounce) box frozen chopped spinach, thawed
• 1 (14 ounce) can artichoke hearts, drained and roughly chopped
• 1 cup shredded parmesan-romano cheese mix
• 1/2 cup shredded mozzarella cheese
• 10 ounces prepared alfredo sauce
• 1 teaspoon minced garlic
• 4 ounces softened cream cheese
• pepper (optional)

How to Make It
1 Preheat oven to 350 degrees.
2 Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8″ X 8″ dish).
3 Bake for 25-30 minutes or until cheeses are bubbling and melted.
4 Serve with chips or bread and enjoy.

From: food.com