Appetizers
Applebee's Tuscan cheese spread delivers that signature herb-infused creaminess you crave straight from the restaurant. The secret lies in blending creamy dairy with fresh herbs and a touch of lemon zest for that signature tang.
This version captures the restaurant's rich, velvety texture without the hefty price tag or wait time.
What makes this spread special is the balance of ingredients—creamy mozzarella and cream cheese form the base, while sun-dried tomatoes and fresh basil add depth. The key technique is melting the cheese slowly to maintain that smooth, spreadable consistency.
No heavy cream means it stays lighter than many homemade versions, but still luxurious.
By the time you're done, you'll have a batch of Tuscan cheese spread that's perfect for dipping bread, topping crackers, or pairing with charcuterie. The herbs stay vibrant, the cheese melts perfectly, and the tangy finish makes every bite memorable.
This is the kind of spread that disappears faster than it appears.
Store it in an airtight container for up to 5 days, or freeze for longer shelf life. The flavor actually improves slightly as it sits, allowing the herbs to meld with the cheese. Ready to recreate this restaurant favorite at home?
Ingredients for applebee's tuscan cheese spread
Eight simple ingredients transform into Applebee's signature creamy, herb-infused spread.
| Ingredient | Amount | Notes |
|---|---|---|
| Mozzarella Cheese 🧀 | 8 oz | Fresh, part-skim preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat for best texture |
| Sun-Dried Tomatoes 🍅 | ½ cup | Chopped, oil-packed variety |
| Fresh Basil Leaves 🌿 | ¼ cup | Packed, stems removed |
| Lemon Zest 🍋 | 1 tbsp | From 1 medium lemon |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness and smoothness |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Heavy Cream 🥛 | ¼ cup | Optional for extra creaminess |
The cheese is where the magic happens. Fresh mozzarella gives that signature melt, while full-fat cream cheese adds body. Grab a block of mozzarella from the deli counter—pre-shredded gets clumpy. For sun-dried tomatoes, oil-packed is best—drain them well before chopping. Fresh basil is ideal (the good stuff, not the sad plastic containers), but dried oregano at half the amount works in a pinch. The lemon zest? Use a microplane—it makes all the difference in that bright, tangy finish.
No fresh basil? Dried oregano or thyme at one-third the amount gets you close. Skip the heavy cream if you prefer a lighter spread—it's still delicious. The olive oil matters here; Trader Joe's or Whole Foods have great options. For extra depth, add a pinch of red pepper flakes. The garlic is optional but recommended—it rounds out the flavors beautifully. If you're making a big batch, double the ingredients and store extras for dipping bread later in the week.
This spread keeps beautifully. Store in an airtight container for up to 5 days in the fridge, or freeze for 3 months. The flavor actually improves as it sits—herbs meld with the cheese over time. I always make extra because it disappears fast. Perfect for charcuterie boards, crackers, or even as a pizza topping. The texture stays creamy if you reheat it gently in the microwave for 20 seconds.
Why You'll Love This Recipe
- No-Fuss Blend: The mozzarella and cream cheese just melt together like they’ve been friends forever—no fancy techniques, just a bowl and a spoon. Honestly, I’ve made it while scrolling through my phone, and it still comes out rich and smooth every time.
- Sun-Dried Magic: That burst of sun-dried tomatoes and basil? It’s like a little vacation in your mouth. The lemon zest cuts through the creaminess just enough to keep it bright, not heavy—trust me, it’s the kind of flavor that makes you reach for seconds without thinking.
- Party in a Bowl: Serve it with crackers for a crowd, dollop it on sandwiches for lunch, or even mix it into pasta for dinner. Between us, I’ve used it to jazz up plain toast when I forgot to buy breadcrumbs for meatballs—it saved the meal, no joke.
- Zero-Waste Luxury: The leftovers stay fresh for days in the fridge, and honestly? You’ll want to eat them all. It’s cheap to make (a block of cheese goes a long way) and turns basic ingredients into something that feels fancy—perfect when you’re broke but still want to impress.
Step-by-step instructions for Applebee's Tuscan cheese spread
This creamy, herb-infused spread comes together in minutes with just a few simple steps.
Combine the Cheeses and Soft Ingredients
In a medium mixing bowl, cut the 8 oz mozzarella cheese and 8 oz cream cheese into small cubes. I like to use a sharp chef's knife for this—it gives you more control than a dull blade. Add the 0.5 cup chopped sun-dried tomatoes and 2 cloves minced garlic to the bowl.
Use a hand mixer or stand mixer with the paddle attachment to beat the ingredients on medium speed for 2-3 minutes until completely smooth. You're looking for a creamy, lump-free texture here—this is your base. If you notice any oil separation from the sun-dried tomatoes, just stir it back in with a spatula. This ensures everything blends evenly.
Incorporate the Fresh Herbs and Zest
Add the 0.25 cup packed fresh basil leaves and 1 tbsp lemon zest to the cheese mixture. Pulse the basil leaves a few times with a hand mixer to chop them finely—this prevents large basil pieces from making the spread too chunky. Mix on low speed for 1 minute until the herbs are evenly distributed.
Here's where the flavor really comes together. The lemon zest brightens the rich cheese base, while the basil adds that signature fresh, herby note. Taste at this point and adjust the 0.5 tsp salt and 0.25 tsp black pepper if needed. The spread should be seasoned but not overpowering—you can always add more later.
Add the Olive Oil and Heavy Cream
With the mixer running on low speed, slowly drizzle in the 0.25 cup extra-virgin olive oil. This adds richness and helps create that signature smooth, velvety texture. After the oil is fully incorporated, add the 0.25 cup heavy cream (if using) and mix for another 30-45 seconds until everything is perfectly combined.
The heavy cream is optional but makes the spread even creamier—perfect for dipping bread or spreading on crackers. If you prefer a lighter version, skip it. The mixture should now be silky smooth with no lumps. If you notice any separation, just give it one more quick mix with a spatula to bring it all back together.
Chill and Serve
Transfer the spread to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together perfectly and makes the texture even smoother. I like to press plastic wrap directly onto the surface of the spread to prevent a skin from forming.
When ready to serve, give the spread a quick stir to ensure everything is evenly mixed. The color should be a beautiful blend of creamy white with hints of red from the sun-dried tomatoes and green from the basil. Serve with warm crusty bread, crackers, or as a topping for bruschetta for the ultimate restaurant-style experience at home.
Pro Tips For Making Applebee'S Tuscan Cheese Spread
- MIX DRY FIRST: Toss the sun-dried tomatoes and lemon zest with the mozzarella and cream cheese before adding anything wet. I learned this the hard way—skipping this step means you’re left scraping dried bits off the bowl later, and the flavors don’t blend as smoothly. Trust me, 30 seconds of prep saves 5 minutes of frustration.
- USE ROOM-TEMP CHEESES: Take the mozzarella and cream cheese out of the fridge 30 minutes before mixing. Cold cheese clumps like a stubborn snowball, and the spread turns out grainy. Warm them up, and they’ll cream together like butter—no lumps, no fighting.
- CHOP BASIL SMALL: Pulse the basil in a food processor for 2-3 seconds, or finely chop it by hand. Whole leaves sink to the bottom like decorative flotsam, while tiny pieces distribute evenly. (Yes, it looks less fancy, but every bite gets that herby punch.)
- SALT THE TOMATOES: Soak the sun-dried tomatoes in warm water for 10 minutes, then drain and pat dry. Rinse off the excess salt—it’s hiding in there, and too much will make your spread taste like a sad, salty brick. A quick rinse balances the flavors without diluting the recipe.
Troubleshooting perfect results
Lumpy Cheese Fix
If your spread turns out lumpy despite mixing, don’t panic! The most common cause is uneven melting of the cheese. To fix this, place your bowl over a pot of simmering water (double boiler method) for 2-3 minutes, stirring gently with a silicone spatula.
The gentle heat helps melt any stubborn cheese clumps without scrambling the texture. Once smooth, return it to the mixer for 30 seconds to fully re-emulsify. 💡
Oil Separation
When sun-dried tomatoes release their oil, it can separate from the cheese mixture. To prevent this, drain your sun-dried tomatoes very well before chopping—pat them dry with a paper towel. If separation still occurs, simply whisk the spread vigorously with a fork or mix briefly with a hand mixer.
For extra insurance, add ½ teaspoon xanthan gum (a food stabilizer) when combining the cheeses to help bind everything together.
Herb Overload
Too much fresh basil or sun-dried tomato can make your spread taste bitter or overly intense. If this happens, balance it by adding 1 extra tablespoon of olive oil or 1 teaspoon of heavy cream to mellow the flavors.
You can also stir in ½ teaspoon of sugar to counteract any bitterness. Always taste as you go—it’s easier to fix than to start over!
Spread Too Thin
If your spread turns out too runny, it’s likely because the cheese melted too much or you added too much olive oil. To thicken it, place the bowl in the refrigerator for 30-45 minutes to firm up slightly.
If it’s still too loose, stir in 1 tablespoon of cream cheese or 1 tablespoon of grated Parmesan to add body. For a smoother texture, blend it briefly with an immersion blender—just pulse until thickened.
Skin Formation
A skin can form on the surface of the spread if it’s exposed to air, making it look unappetizing. To prevent this, press plastic wrap directly onto the surface before sealing the container.
If a skin already forms, simply scrape it off with a spatula—it won’t affect the flavor or texture underneath. For extra insurance, store the spread in a shallow, wide container rather than a tall one to minimize surface area.
Flavor Too Mild
If your spread tastes bland, it’s probably because the herbs weren’t incorporated well or the seasoning was light. Boost the flavor by adding ½ teaspoon of garlic powder or ¼ teaspoon of red pepper flakes for a subtle kick.
For a brighter taste, stir in 1 extra tablespoon of lemon zest or a splash of lemon juice. If the spread has been chilled, let it sit at room temperature for 10 minutes before tasting—cold temperatures can mute flavors.
Nutrition facts
Frequently asked questions
Can I make this cheese spread without fresh basil?
Yes! Use 1 tablespoon dried oregano or 1 teaspoon dried thyme instead. For a closer flavor, blend ¼ cup fresh basil with 1 tablespoon water to make a paste before adding it. The lemon zest and sun-dried tomatoes will still give that signature Tuscan vibe.
How long can I store this spread in the fridge?
This spread stays fresh for up to 5 days in an airtight container. For longer storage, freeze it for 3 months. Thaw overnight in the fridge—never at room temperature—to preserve texture. The flavors actually improve as it sits, letting the herbs meld beautifully.
Why did my spread separate or get lumpy?
Lumps usually mean the cheese didn't melt evenly. Fix it by gently reheating the mixture in a double boiler for 2-3 minutes, then blending briefly. For oil separation (from sun-dried tomatoes), drain them thoroughly and stir vigorously. Adding ½ teaspoon xanthan gum when mixing can prevent this next time.
Can I use this spread as a pizza topping?
Spread a thin layer on pizza dough before adding sauce and cheese. The creamy base pairs perfectly with tomato sauce and mozzarella. For extra richness, bake at 425°F for 12-15 minutes—the spread will melt beautifully into a gooey topping.
What's the best bread for dipping?
Crusty Italian bread or baguette slices work best—their firm texture holds up to the creamy spread without getting soggy. For a gourmet touch, toast the bread lightly before dipping. Avoid soft breads like brioche, as they absorb too much moisture and lose their structure.