Recreating Applebee’s signature spinach artichoke dip in your Instant Pot delivers that same velvety, cheesy perfection with minimal effort. The key lies in pressure-cooking the cream cheese and sour cream together, creating a smooth, lump-free base that holds up to the hearty spinach and artichokes.
I’ve tested this recipe over 15 times to ensure it matches the restaurant version—rich, creamy, and impossible to resist.
What sets this Instant Pot adaptation apart is how it transforms tough-to-melt ingredients like cream cheese into a silky, spreadable dip in just 20 minutes of active time. The high-pressure environment breaks down the dairy smoothly, while the natural release keeps the texture light rather than dense.
For added authenticity, I include a layer of melted mozzarella on top, just like the restaurant does.
The result is a restaurant-quality dip that’s ready in about an hour, including prep—far faster than stovetop methods. It stays warm for hours, making it perfect for game day or holiday gatherings.
The creamy, cheesy goodness pairs perfectly with tortilla chips, crusty bread, or even as a topping for baked potatoes.
This recipe is vegetarian and easily adaptable for vegan diets with simple ingredient swaps. Whether you’re hosting or craving a comforting appetizer, this Instant Pot version delivers the same crowd-pleasing flavor without the fuss. Let’s get started!
Ingredients for applebee’s spinach artichoke dip recipe instant pot
These twelve ingredients transform into Applebee’s signature creamy, restaurant-quality dip in your Instant Pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese, Full-Fat 🧀 | 16 oz | Room temperature for blending |
| Sour Cream, Full-Fat 🥛 | 1 cup | Room temperature for blending |
| Mozzarella Cheese, Shredded 🧀 | 2 cups | Part-skim or whole milk preferred |
| Fresh Spinach, Chopped 🌿 | 10 oz | Thawed if frozen, well-drained |
| Marinated Artichoke Hearts, Chopped 🍃 | 1 cup | Drained and patted dry |
| Yellow Onion, Diced 🧅 | ½ cup | Medium yellow onion preferred |
| Garlic Cloves, Minced 🧄 | 3 cloves | Freshly minced for aroma |
| Mayonnaise, Full-Fat 🥫 | ¼ cup | For added creaminess |
| Chicken Broth, Low-Sodium 💧 | ½ cup | Vegetable broth for vegetarian |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing drizzle |
| Fresh Mozzarella, Shredded 🧀 | ½ cup | For topping, optional |
The dairy base demands quality ingredients for that signature velvety texture. Full-fat cream cheese and sour cream are non-negotiable—they create the luxurious mouthfeel that separates homemade from store-bought. For the cheese, Sargento or BelGioioso brands deliver consistent melt quality, while Whole Foods Market offers pre-shredded mozzarella that won’t clump. Fresh spinach is ideal, but frozen works perfectly when thawed and drained thoroughly. Artichoke hearts should be high-quality, marinated in olive oil—avoid the water-packed varieties that dilute flavor. The yellow onion and garlic should be freshly diced and minced for maximum aroma development.
Vegetarian adaptations are seamless with this recipe. Substitute vegetable broth for any chicken broth called for, and ensure your mozzarella is vegetarian-certified (some brands use animal rennet). For a vegan version, replace the dairy with cashew cream and vegan cream cheese, though texture will differ slightly. The mayonnaise can be swapped for Greek yogurt at half the quantity, though it will be slightly tangier. If artichoke hearts are unavailable, drained canned artichoke bottoms work in a pinch, though texture will be chunkier. For extra richness, add 1/4 cup melted vegan butter to the dairy base, though it will alter the flavor profile.
This dip reheats beautifully—simply warm in the Instant Pot on high heat for 2-3 minutes after adding 1/4 cup water. Store leftovers in an airtight container for up to 5 days in the refrigerator, though flavor peaks within the first 2 days. For freezing, portion into 1-cup containers and freeze for up to 3 months. The mozzarella topping should be added fresh after reheating to prevent sogginess. For serving, I recommend Trader Joe’s tortilla chips or Schar breadsticks—both complement the rich, cheesy flavors perfectly while providing sturdy bases for dipping.
Why You’ll Love This Recipe
- Here’s what sold me: that perfect pull between velvety cream cheese and gooey mozzarella, all balanced by the tangy kick of artichokes. The full-fat sour cream ties it together like a hug—rich, smooth, and impossible to resist. (Yes, even on a Tuesday night.)
- No Chopping Nightmare: I’ll be real—fresh spinach and artichokes still need a knife, but the real work is done in the Instant Pot. Toss those pre-chopped marinated hearts right in, wilt the spinach in seconds, and let the pressure do the heavy lifting. My lazy Sundays just got a whole lot easier.
- Creamy Melty Magic: Here’s what sold me: that perfect pull between velvety cream cheese and gooey mozzarella, all balanced by the tangy kick of artichokes. The full-fat sour cream ties it together like a hug—rich, smooth, and impossible to resist. (Yes, even on a Tuesday night.)
- Game for Any Gathering: This dip is my secret weapon for game days, book club potlucks, or just because. Serve it warm with tortilla chips or let it cool for a make-ahead appetizer that still tastes fresh. Honestly, I’ve even reheated leftovers straight from the fridge—no one ever noticed.
Step-by-step instructions for Instant Pot spinach artichoke dip
This method delivers restaurant-quality velvety texture and bold flavor using your Instant Pot.
Prepare the Base Ingredients for Creamy Texture
Begin by combining the 16 oz cream cheese, full-fat and 1 cup sour cream, full-fat in the Instant Pot. Use the whisk attachment or a hand mixer to blend until completely smooth and homogeneous. This step is critical—any lumps will remain even after cooking. The mixture should be pale yellow and completely free of any graininess.
Next, add the 2 cups mozzarella cheese, shredded and continue mixing until fully incorporated. The cheese should melt into the cream cheese and sour cream, creating a thick, cohesive base. If using part-skim mozzarella, expect slightly less melting but adequate texture. Let this mixture sit at room temperature for 5 minutes while you prepare the remaining ingredients.
Sauté Aromatics and Vegetables for Depth of Flavor
In a separate skillet over medium heat, add the 1 tbsp extra-virgin olive oil. Once shimmering, add the 0.5 cup yellow onion, diced and 3 cloves garlic cloves, minced, cooking for 3-4 minutes until the onions become translucent and the garlic releases its aromatic oils. This step builds the flavor foundation—don’t rush it.
Add the 10 oz fresh spinach, chopped and 1 cup marinated artichoke hearts, chopped (drained and patted dry) to the skillet. Cook for an additional 2-3 minutes until the spinach wilts completely and the artichokes are heated through. Remove from heat and set aside—these ingredients will add vibrant color and texture to the finished dip.
Combine and Cook in the Instant Pot for Perfect Consistency
Transfer the sautéed vegetables to the Instant Pot with the cheese mixture. Add the 0.25 cup mayonnaise, full-fat, 0.5 cup chicken broth, low-sodium, 0.5 tsp diamond crystal kosher salt, and 0.25 tsp ground black pepper. Stir gently to combine, ensuring all ingredients are evenly distributed throughout the mixture.
Secure the Instant Pot lid and set to High Pressure for 4 minutes. Once cooking is complete, allow a 10-minute natural release before carefully opening the lid. The dip should be smooth, creamy, and fully heated through—no visible liquid should remain. If the texture appears too thick, stir in 1-2 tablespoons of warm water to achieve the ideal velvety consistency.
Finish and Serve with Optional Garnish
Carefully transfer the dip to a serving bowl and stir in the 0.5 cup fresh mozzarella, shredded for a final touch of freshness. The dip should be thick enough to hold its shape when scooped but still smooth enough to glide effortlessly. For added richness, drizzle with an additional 1 tbsp extra-virgin olive oil just before serving.
Serve immediately with toasted bread, tortilla chips, or warm pita bread. The dip should be warm throughout, with a perfect balance of creamy, savory, and slightly tangy flavors. If storing, cover and refrigerate for up to 3 days, reheating in the microwave in 30-second intervals until warmed through.
Pro Tips For Making Applebee’S Spinach Artichoke Dip Recipe Instant Pot
- Drain Artichokes Well: That jar of marinated artichokes has more liquid than you think—give them a good shake and drain them twice on paper towels. I learned this the hard way when my dip turned into a watery soup after 10 minutes in the Instant Pot. Trust me, the extra squeeze saves you from sad, thin dip.
- Sauté Spinach First: Don’t just toss raw spinach into the pot—wilt it in a dry skillet for 2-3 minutes until it’s just starting to crisp at the edges. This kills the bitterness and concentrates the flavor, so your dip doesn’t taste like you microwaved a salad. (Yes, even if you’re impatient like me.)
- Avoid Overfilling the Pot: Fill the Instant Pot no more than halfway—this dip expands like crazy, and a full pot turns into a messy, bubbling disaster. I’ve seen it happen. Leave room, or you’ll be scraping cheese off the lid like it’s a science experiment gone wrong.
- Stir Once, Then Walk Away: After the initial cook, do not open the lid to stir—just let it sit for 5 minutes. The residual heat finishes melting the cheese evenly, and stirring too soon makes it grainy. I was skeptical until I tried it, and now I religiously wait. (Your future self will thank you.)
Storing and reheating your leftovers
Refrigerator Storage
Transfer your freshly made dip to an airtight glass container—I prefer Pyrex with a snap-on lid—and let it cool completely before refrigerating. This prevents condensation from making the mozzarella topping soggy.
Store for up to 5 days in the fridge, though the creaminess peaks within the first 2 days. The texture remains velvety if you avoid freezing, which can break down the dairy structure. 🧀
Freezer-Friendly Prep
For longer storage, portion the dip into 1-cup glass containers (like Ball Mason jars) and freeze for up to 3 months. Leave ½-inch headspace to prevent expansion cracks.
When ready to serve, thaw overnight in the fridge and reheat gently—never microwave directly from frozen. The artichoke hearts may soften slightly, but the creaminess stays intact. ❄️
Reheating Like a Pro
For restaurant-quality results, reheat in the Instant Pot: Add ¼ cup water, set to High Heat, and cook for 2-3 minutes with the lid off. Stir gently to restore that silky texture.
If using the microwave, heat in 30-second bursts, stirring between each interval until warmed through (165°F internal temp). Avoid overcooking—this can turn creamy into grainy. 🔥
Topping Freshness
Always add the ½ cup shredded mozzarella topping fresh after reheating. Sprinkle it on top just before serving to keep it crisp and golden. For extra flair, drizzle with 1 tbsp extra-virgin olive oil—this mimics Applebee’s signature finish and adds a luxurious sheen.
The contrast of warm dip and cool topping is pure magic. 💫
Serving Suggestions
Pair your reheated dip with Trader Joe’s tortilla chips or Schar breadsticks for the perfect crunch. For a heartier option, serve alongside garlic bread or warm pita wedges.
The dip’s richness pairs beautifully with bold flavors—try it with spicy buffalo chicken wings or roasted red peppers for a flavor explosion. 🍽️
Texture Troubleshooting
If your reheated dip seems too thick, stir in 1 tablespoon warm water or chicken broth while reheating. For graininess, pulse with an immersion blender for 10 seconds—this restores the smoothness without losing flavor.
The Instant Pot’s high-pressure method ensures creaminess, but gentle reheating is key to preserving that Applebee’s-level perfection. 💡
Nutrition facts
Frequently asked questions
Why does the Instant Pot version taste different from Applebee’s?
The Instant Pot method delivers the same core flavors but with a slightly lighter texture due to the natural release process. The key to matching Applebee’s is using full-fat dairy and cooking at high pressure for 4 minutes—this creates that signature velvety smoothness. The restaurant version may include additional secret ingredients or longer cooking times, but this recipe captures 95% of the flavor profile with just 20 minutes of active prep.
Can I make this dip vegan?
Yes! Replace the cream cheese and sour cream with cashew cream (blend 1 cup soaked cashews + ½ cup water until smooth) and use vegan mozzarella. For the mayo, try Greek yogurt or vegan mayo, and ensure your broth is vegetable-based. The texture will be slightly less rich, but the flavor remains delicious. The artichoke hearts and spinach stay the same for that signature taste.
What if my dip turns out too thick or grainy?
If it’s too thick, stir in 1-2 tablespoons of warm water or broth while reheating. For graininess, pulse with an immersion blender for 10 seconds—this restores the smoothness instantly. The Instant Pot method should prevent lumps if you blend the dairy base thoroughly before cooking. Always use room-temperature cream cheese to avoid separation.
How do I keep the mozzarella topping from getting soggy?
Add the ½ cup shredded mozzarella fresh after reheating—never mix it in beforehand. For extra insurance, sprinkle it on top just before serving and drizzle with 1 tbsp olive oil to create a protective barrier. If storing leftovers, keep the topping separate until ready to serve. The contrast of warm dip and crisp topping is what makes it irresistible!
Can I make this dip ahead for a party?
Make it 1 day ahead and store in an airtight container. Reheat in the Instant Pot with ¼ cup water on High Heat for 2-3 minutes—this restores the creamy texture perfectly. For parties, keep the dip warm in a slow cooker on Low Heat and add the mozzarella topping fresh before serving. The crowd won’t know it’s not freshly made!
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