Spinach and Artichoke Dip - America's Best Copycat Recipes

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Spinach and Artichoke Dip

BAR and GRILLS > Applebee's


SPINACH and ARTICHOKE DIP
Applebee's Restaurant Copycat Recipe

1 (14 oz.) can of artichoke hearts, drained and chopped
1 (10 oz.) box of frozen chopped spinach
1 (10 oz.) jar of Alfredo sauce
1 cup of shredded parmesan and romano cheese blend
2 Roma tomatoes, diced
4 ounces of soften cream cheese (1/2 package)
1/2 cup of shredded mozzarella cheese
1 teaspoon fresh minced garlic

Combine all the ingredients in a mixing bowl. Spread the mixture into a small baking dish. Bake in a 350 degree oven for 30 minutes or until the cheeses melt. Any leftovers can be used to make the veggie patch pizza.




VEGGIE PATCH PIZZA
Applebee's Copycat Recipe

1 (10-inch) flour tortilla
butter-flavor oil, as needed
1/2 cup sliced mushrooms
black pepper, to taste
garlic powder, to taste
salt, to taste
1/2 cup hot spinach and artichoke dip
1/2 teaspoon Italian seasoning
1/4 cup diced tomatoes
1/2 cup shredded mozzarella cheese
1 tablespoon shredded
Parmesan/Romano cheese

Preheat the over to 350 degrees.

Build the Pizza:  Brush both sides of the tortilla will oil. Place on a baking sheet. Cover the tortilla with the dip, tomatoes and mushrooms. Add the spicEs and top with the cheeses.

Cook the Pizza:  Place the pizza pan in a preheated oven. Bake for 10 minutes, or until the all cheese melts.

Serves 1

 
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