(Better Than) Applebee’s Spinach and Artichoke Dip
I’ve heard people say they’re nuts about the Applebee’s Spinach and Artichoke Dip. I’m really not much of a fan of chain restaurants. We have an Applebee’s in our town and I think I’ve only been there a few times (only because someone else chose the location). I have nothing against Applebee’s. We just choose to frequent mom and pop restaurants (see our road trip family rules).
Forget the chains. I have a Spinach and Artichoke Dip recipe that I would put up against any restaurant recipe. Honestly, I’ve never come across a better version. Yes, I’m bragging.
Frugal Tip: Instead of going out to eat, invite another couple over this weekend. This is the perfect thing to serve at a casual party. In my opinion, it’s so much more fun (and frugal) to invite people over to your home instead of going out to a restaurant.
- 1 14-oz. can artichokes, drained and chopped
- ½ of a 10-oz. package frozen spinach, thawed and drained (re-freeze the remainder to use the next time)
- 2 cloves garlic, minced
- ½ C. sour cream
- ¼ C. mayonnaise
- ¼ C. cream cheese, softened
- ¼ C. Romano cheese, grated
- ¼ C. Parmesan cheese, grated
- Panko bread crumbs (optional)
- Preheat oven to 375 degrees.
- Combine all ingredients except for the Parmesan cheese and mix well.
- Spread the dip in a baking dish and top with Parmesan cheese. Next, sprinkle Panko bread crumbs on top with a little pat of butter here and there.
- Bake until completely heated through and the cheese begins to bubble and brown.
- Serve with crackers, cocktail rye, pita, tortilla chips or even veggies.
