Tony’s Take on Spinach & Artichoke Dip at Applebee’s

Ingredients

• 10 oz frozen chopped spinach, thawed and squeezed bone-dry
• 14 oz can artichoke hearts, drained and roughly chopped
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2/3 cup Parmesan cheese, grated (divided)
• 1/2 cup Mozzarella cheese, shredded
• 1 tsp Garlic Sauté Finishing Salt (Salted Perfection)
• Freshly cracked black pepper
• White corn tortilla chips (for serving)
• Store-bought salsa mixed with a pinch of chipotle powder and lime juice (for the side)

Instructions

1. First, the most critical technical step: wrap your thawed spinach in a clean kitchen towel and squeeze it until it stops dripping. If you skip this, your dip will be watery soup. Chop the artichokes to match the spinach texture.
2. In a medium saucepan over medium heat, melt a knob of butter (or use a splash of oil) and sauté the minced garlic just until fragrant, about 30 seconds. Do not brown it.
3. Lower the heat and stir in the heavy cream, cream cheese, sour cream, and mayonnaise. Whisk constantly until smooth and warm. We are tempering the dairy so it doesn't curdle.
4. Fold in the mozzarella and half of the Parmesan cheese. Stir until melted and the sauce is thick and uniform. Season with the Garlic Sauté Finishing Salt and black pepper.
5. Remove from heat. Fold in the dried spinach and chopped artichokes. Ensure they are evenly distributed throughout the white sauce.
6. Transfer the mixture to a small baking dish or ceramic crock. Top generously with the remaining Parmesan cheese.
7. Bake at 375°F (190°C) for 15-20 minutes, or until the edges are bubbling and the cheese on top is golden brown. If the top isn't browning fast enough, hit it with the broiler for 60 seconds.
8. Serve immediately with crisp white corn tortilla chips and a side of chipotle-spiked salsa. DUNZO!