Appetizers
This Applebee's Tuscan cheese spread brings restaurant-quality flavor to your appetizers and sandwiches without the fuss. Creamy, herbed, and packed with sun-dried tomatoes, it's the perfect spread for dipping, spreading, or topping.
I've recreated the signature blend of mozzarella, Parmesan, and cream cheese for that signature tangy, savory taste you love.
The secret lies in blending softened cheeses with sun-dried tomatoes, garlic, and fresh herbs until completely smooth. This ensures a velvety texture that's ideal for spreading on crackers, melting on burgers, or drizzling over salads.
The recipe comes together in just 15 minutes with simple pantry staples, making it a game-changer for any appetizer spread.
What makes this spread truly special is its versatility—use it as a dip for veggies, a sandwich spread, or even a pizza topping. The rich, herby flavor develops even more after chilling, so making a batch ahead of time is a smart move.
Store it in the fridge for up to 5 days, ready to elevate any meal with minimal effort.
Whether you're hosting a party or just craving that familiar Applebee's taste at home, this recipe delivers. The blend of cheeses creates a creamy, spreadable consistency that's foolproof and always impressive. Let's get started on recreating this crowd-pleaser!
Ingredients for applebee's tuscan cheese spread
These creamy, herbed ingredients blend into the signature Applebee's Tuscan spread you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese, Full-Fat 🧀 | 8 oz | Room temperature for blending |
| Mozzarella Cheese, Low-Moisture 🧀 | 8 oz | Shredded or block, freshly grated |
| Parmesan Cheese, Freshly Grated 🧀 | ½ cup | From a wedge, not pre-grated |
| Sun-Dried Tomatoes, Oil-Packed 🍅 | ¼ cup | Chopped finely, oil drained |
| Fresh Garlic Cloves 🧄 | 2 cloves | Minced finely, not powdered |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped finely, stems removed |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High-quality, fruity variety |
| Dried Oregano, Crumbled 🍃 | 1 tsp | Italian or Mediterranean blend |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste after blending |
| Black Pepper, Freshly Ground 🌶️ | ¼ tsp | Cracked peppercorns preferred |
The cheeses are non-negotiable—full-fat cream cheese ensures creaminess, while freshly grated Parmesan (not pre-grated) adds sharp, salty depth. For mozzarella, low-moisture block shreds best—skip the pre-shredded kind (it gets gummy). Sun-dried tomatoes? Oil-packed from Trader Joe's or Whole Foods—they're sweeter and less bitter. If you can't find them, dried tomatoes in olive oil work too, just pat them dry. The garlic and basil? Fresh is a must—dried herbs can't replicate that bright, herby punch. I always grab extra basil because half goes in the spread, and half gets torn over everything else.
No sun-dried tomatoes? Diced roasted red peppers (from a jar) mimic the sweetness, though they lack the texture. Short on fresh basil? Dried basil at one-third the amount works, but it won't be as vibrant. The olive oil matters—avoid the cheap stuff (it tastes like soap). For a nutty depth, add 1 tbsp of walnuts or pine nuts, finely chopped. Want it spicier? Add a pinch of red pepper flakes or a dash of hot sauce. The blend should be smooth but still have texture—pulse the tomatoes and herbs briefly in a food processor before mixing to avoid clumps.
This spread tastes even better after chilling—make it a day ahead if you can. Store in an airtight container with a thin layer of olive oil on top to preserve freshness. Keeps 5-7 days in the fridge, though I rarely have leftovers that long. For parties, portion into small ramekins—they're perfect for serving. Freezes beautifully for up to 3 months if you want to make a big batch. Just thaw in the fridge overnight before using.
Why You'll Love This Recipe
- Here’s what sold me: that first bite of fresh garlic clove mixed into the warm cheese. It’s not overpowering—just a slow, rich punch that lingers like a good Italian restaurant memory. The sun-dried tomatoes add a briny sweetness that makes every spoonful irresistible.
- I’ll be real: the leftovers are just as good as the first batch. That creamy, herby cheese blend doesn’t dry out or turn rubbery—it stays luscious. Plus, using full-fat cheese and oil-packed tomatoes means I’m not breaking the bank for something this rich and satisfying.
Step-by-step instructions for Applebee's tuscan cheese spread
This creamy, herbed spread delivers the same rich, garlicky flavor you love from Applebee's.
Softening the Cream Cheese
Place the 8 oz cream cheese in a mixing bowl and let it sit at room temperature for 15-20 minutes. You want it soft enough to blend smoothly but not melted—it should hold its shape when pressed gently with a finger. I like to place the bowl in a warm spot like near the oven (with the oven off) to speed this process along without over-softening.
While the cream cheese softens, finely chop the 0.25 cup sun-dried tomatoes (drained of oil) and the 0.25 cup fresh basil leaves, removing stems. The sun-dried tomatoes should be cut into small, even pieces—about ¼-inch cubes—so they distribute evenly throughout the spread. Set these aside for the next step.
Blending the Cheese Base
Once the cream cheese is soft, use a hand mixer or stand mixer fitted with the paddle attachment to beat it on medium speed for 1-2 minutes until completely smooth. This step ensures no lumps remain, which is crucial for a velvety texture. If you notice any resistance, let the cream cheese soften for another 5 minutes—forcing it will lead to a grainy spread.
Add the 8 oz low-moisture mozzarella cheese and mix on low speed for 30 seconds to combine. Then add the 0.5 cup freshly grated Parmesan cheese and mix again until fully incorporated. The mixture should be smooth and uniform, with no visible cheese chunks. If you're using block mozzarella, grate it yourself for the best texture—pre-shredded mozzarella contains anti-caking agents that can make the spread grainy.
Adding Aromatics and Herbs
Increase the mixer speed to medium and add the 2 tbsp extra-virgin olive oil, 2 cloves minced fresh garlic, 1 tsp crumbled dried oregano, 0.5 tsp Diamond Crystal kosher salt, and 0.25 tsp freshly ground black pepper. Mix for 1-2 minutes until the garlic is fully dispersed and the mixture is well combined. The spread should be thick but still spreadable—if it's too stiff, add 1 tsp water at a time until it reaches the right consistency.
Fold in the chopped sun-dried tomatoes and basil leaves by hand using a silicone spatula. This ensures they're evenly distributed without overmixing, which could break down the herbs. Taste the spread and adjust the seasoning if needed—you might want to add a pinch more salt or pepper to enhance the flavors. The spread should be rich, herby, and slightly tangy from the sun-dried tomatoes.
Final Blending and Chilling
Return the mixture to the mixer and blend on low speed for 30 seconds to fully incorporate all the ingredients. The spread is now ready to serve, but for the best texture, transfer it to an airtight container and refrigerate for at least 1 hour. This chilling step allows the flavors to meld together and the spread to thicken slightly, making it easier to spread on crackers, bread, or use as a dip.
When ready to serve, give the spread a quick stir to redistribute any settled ingredients. The final product should be creamy, flavorful, and perfectly balanced—just like the version you'd find at Applebee's. Enjoy it with warm crusty bread, crackers, or as a topping for bruschetta!
Pro Tips For Making Applebee'S Tuscan Cheese Spread
- Drain and Pat Dry Tomatoes: Those oil-packed sun-dried tomatoes hold way more liquid than you’d think. After draining, lay them on a paper towel and press gently with another towel—this keeps your spread from turning into a watery mess. I learned this the hard way when my first batch split like soup.
- Mince Garlic Like You Mean It: No, "chopping" garlic into rough pieces doesn’t cut it here. You need it minced fine—almost paste-like—so it blends smoothly and doesn’t leave gritty bits. Use a knife or pulse in a food processor, but don’t skip this step. Your grandmother’s "garlic flavor" won’t hold up in this creamy mix.
- Warm the Cheese First: Cold cream cheese and mozzarella? Hard no. Microwave the cream cheese for 10–15 seconds to soften it first, then add the mozzarella. This makes blending so much easier and ensures a silky texture instead of a lumpy disaster. Trust me, your mixer will thank you.
- Use a Stand Mixer for Real Creaminess: Hand-mixing this spread is a workout that doesn’t pay off. A stand mixer with the paddle attachment (on low speed) will whip it into smooth perfection in under 2 minutes. If you’re short on time, a high-powered hand mixer works too—but don’t rush it. Patience here means no grainy surprises.
Troubleshooting your applebee's tuscan cheese spread
Grainy Texture Fix
If your spread turns out grainy, it’s likely from pre-shredded cheese or overmixing. Always use freshly grated Parmesan and low-moisture block mozzarella—pre-shredded varieties contain anti-caking agents that create texture issues.
For a quick fix, blend the spread again on low speed for 30 seconds, then chill for 10 minutes to let it smooth out naturally. If it’s still grainy, add 1 tsp extra-virgin olive oil and blend once more. 💡
Too Thick or Stiff
A stiff spread usually means the cheeses weren’t soft enough or the mixture needs hydration. If this happens, add 1 tsp water at a time while blending on low speed, mixing just until smooth.
For a richer texture without thinning, let the spread sit at room temperature for 5 minutes before blending again—this often resolves stiffness. Avoid adding too much liquid, or the spread will lose its creamy consistency.
Sun-Dried Tomatoes Too Strong
If the sun-dried tomatoes overpower the flavor, reduce their amount to 0.125 cup in future batches. For a milder taste, soak the chopped tomatoes in 1 tbsp warm water for 5 minutes before adding them to the mix.
This draws out some of the oil and intensifies the tomato flavor without overwhelming the spread. Alternatively, balance the tang with a pinch more freshly grated Parmesan or black pepper.
Spread Separates After Chilling
Separation happens when the cheeses don’t fully emulsify. To prevent this, ensure all cheeses are completely smooth before adding aromatics. If separation occurs, blend the spread again on low speed for 1 minute, then let it rest at room temperature for 10 minutes before refrigerating.
For extra insurance, add 1 tsp extra-virgin olive oil during the final blending step—this helps bind the mixture. Stir gently before serving to redistribute any separated ingredients.
Weak or Bland Flavor
A bland spread often means under-seasoning or stale ingredients. Boost the flavor by adding ½ tsp more garlic or ¼ tsp red pepper flakes for heat. Fresh herbs are key—if using dried basil, double the amount (but fresh is always better).
For depth, add 1 tsp lemon juice or 1 tbsp capers during the final blending. Taste as you go, adjusting salt and pepper gradually to avoid overpowering the delicate cheese flavors. ✨
Storage Issues (Mold or Off Odors)
If your spread develops mold or an off smell, it’s likely been stored too long or contaminated. Always use airtight containers and press plastic wrap directly onto the surface to minimize air exposure. Store in the coldest part of your fridge (usually the back) and use within 5 days.
For longer storage, freeze in 1-tbsp portions in ice cube trays, then transfer to a freezer bag. Thaw overnight in the fridge before using—never microwave, as it can alter the texture. 🧊
Nutrition facts
Frequently asked questions
Can I make this Tuscan cheese spread without sun-dried tomatoes?
For a similar flavor, substitute with 0.25 cup finely chopped roasted red peppers (from a jar) or 0.125 cup tomato paste mixed with 1 tsp water. If you prefer a fruitier taste, try 0.125 cup finely chopped artichoke hearts—they add a mild, tangy depth that works beautifully. The key is maintaining the same ¼ cup total of chopped ingredient for balance.
How can I use this spread beyond dipping?
This versatile spread shines as a sandwich spread on Italian subs or toasted baguettes, a pizza topping (spread thinly before adding sauce), or even a stuffing for chicken breasts. For appetizers, drizzle it over garlic bread or use it as a bruschetta topping with fresh mozzarella. The creamy texture also makes it perfect for stuffed mushrooms or as a dip for veggie platters.
Why does my spread look curdled after chilling?
Curdling happens when the cheeses separate due to temperature changes or overmixing. To fix it, gently fold the spread with a silicone spatula, then blend on low speed for 30 seconds. If it still separates, add 1 tsp extra-virgin olive oil and blend again. For prevention, ensure all cheeses are room temperature before blending and avoid overmixing the aromatics. Chill for only 1 hour before serving to minimize separation.
Can I make this spread dairy-free?
For a dairy-free version, replace the cheeses with 8 oz dairy-free cream cheese (like Kite Hill), 8 oz shredded dairy-free mozzarella (like Miyoko's), and 0.5 cup nutritional yeast for a Parmesan-like flavor. Use 2 tbsp olive oil instead of dairy-based oils to maintain creaminess. The texture will be slightly lighter but still spreadable. Taste and adjust salt/herbs as needed—dairy-free versions often need extra seasoning.
How do I know when the cream cheese is soft enough?
The cream cheese should be moldable but not melted—press it gently with your finger. It should hold its shape but leave a slight indentation. If it's too firm, let it sit another 5-10 minutes at room temperature. If it's too soft or starts to melt, place the bowl in the fridge for 5 minutes to firm up slightly. The goal is a smooth, spreadable consistency that blends effortlessly with other ingredients.