Recipe for Applebee’s Spinach Dip: Creamy Herb-Infused Crowd-Pleaser

This copycat version delivers the creamy, herb-packed flavor that made the original famous. I’ve tested multiple approaches to nail that signature texture and taste.

The secret is in the balance of spinach, water chestnuts for crunch, and a blend of seasonings that hits every note. It comes together quickly with simple ingredients you likely have on hand.

What you’ll get is a dip that’s rich without being heavy, with just the right amount of garlic and herb notes. The texture stays smooth and scoopable, perfect for bread or veggies.

Serve it warm or at room temperature—either way, it disappears fast at gatherings. Here’s how to make this crowd favorite.

Ingredients for Recipe for Applebee’s Spinach Dip

Simple grocery list for that famous creamy, herb-packed dip everyone loves.

The Knorr soup mix is non-negotiable for that signature Applebee’s flavor—any grocery store carries it near the bullion. Fresh spinach works, but frozen (thawed and drained well) is honestly easier and no one notices the difference. I grab the store-brand water chestnuts—they’re just as crunchy as name brands. For the sour cream and mayo, full-fat versions give you that ultra-creamy texture the original is known for.

No Knorr mix? Homemade sub at a pinch: mix 1 tbsp each onion powder and garlic powder with 1 tsp each salt and sugar. Water chestnuts add that crucial crunch—don’t skip them, but in a bind, chopped celery works (just not as crisp). The herbs can be fresh if you’ve got them, but dried is what the original uses. Dried at one-third the amount of fresh if you’re swapping.

This dip keeps 3-4 days in the fridge, but it’s best served the day you make it. Reheat gently in the microwave, stirring every 30 seconds. Freezing isn’t ideal—it separates a bit—but if you must, 1 month max. Stir well after thawing.

Step-by-Step Instructions for Applebee’s Spinach Dip

Here’s how I create this restaurant favorite at home—simple steps with incredible flavor.

Step 1: Prepare the Spinach and Water Chestnuts

Start by chopping the 10 oz Fresh Spinach finely. If you’re using frozen, make sure it’s completely thawed and well-drained—squeeze out all excess water with your hands or a clean kitchen towel. Moisture is the enemy of a thick, creamy dip.

Next, drain and chop the 8 oz Water Chestnuts into small, even pieces. I like them slightly larger than the spinach for a nice texture contrast. These add a satisfying crunch that balances the creaminess perfectly.

Step 2: Mix the Creamy Base

In a large mixing bowl, combine the 1 cup Sour Cream and 1 cup Mayonnaise. Whisk them together until completely smooth and uniform in color. The full-fat sour cream gives it that luxurious texture we’re after.

Add the 1 package Knorr Vegetable Soup Mix to the bowl. This is the secret ingredient that delivers that signature Applebee’s flavor. Mix it in thoroughly—you don’t want any dry pockets of soup mix in your finished dip.

Step 3: Incorporate Aromatics and Herbs

Mince the 2 cloves Garlic Cloves finely. Add them to the bowl along with the 1 tsp Dried Parsley, 1 tsp Dried Oregano, 1 tsp Dried Dill, 0.5 tsp Onion Powder, 0.25 tsp Salt, and 0.25 tsp Black Pepper.

Here’s the thing—I fold in the spinach and water chestnuts at this stage so everything gets evenly coated with the seasoned cream base. The herbs should be fully distributed, and you’ll start to see that beautiful green flecking throughout the mixture.

Step 4: Chill for Flavor Development

Transfer the dip to an airtight container and refrigerate for at least 2 hours. I know it’s tempting to dig in right away, but this chilling time is crucial. It allows all those flavors to meld together beautifully.

You’ll notice the dip thickens slightly as it chills. Give it a good stir before serving, and if it’s too thick, you can thin it with a teaspoon or two of milk. The texture should be creamy but still hold its shape when scooped.

Essential Equipment for Perfect Results

Mixing Bowls

A large stainless steel mixing bowl is ideal for combining all the ingredients. I use my 8-quart one from Cuisinox—it gives plenty of room to fold everything together without making a mess. 💡

Cutting Tools

You’ll need a sharp chef’s knife for chopping the spinach and water chestnuts. I swear by my 8-inch Wüsthof—it handles both tasks beautifully. A cutting board with a groove to catch juices keeps your counter clean.

Measuring Essentials

Accurate measurements matter here, so have a set of dry measuring cups and measuring spoons ready. I prefer the OXO Good Grips set—the magnetic handles keep everything organized in my drawer.

Chilling Container

An airtight container is crucial for chilling the dip. I use a glass Pyrex with a snap-on lid—it’s perfect for storing leftovers too. The dip needs at least 2 hours in the fridge, so make sure your container can hold the full batch.

Optional Serving Dish

For serving, a ceramic dip bowl with a wide rim makes scooping easier. I found mine at World Market—it’s both functional and pretty. If you’re serving warm, a slow cooker on the “keep warm” setting works great for parties.

Cleanup Helpers

Keep damp paper towels nearby for quick cleanups—this dip can get messy. I also recommend a silicone spatula for scraping every last bit out of the bowl. It’s the little things that make cooking more enjoyable. 💛

Frequently Asked Questions