Grab some crunchy tortilla chips and make this delicious Copycat Cheesecake Factory Spinach Dip for your next party or get together! It’s rich, creamy, and loaded with tons of spinach and cheese.
I am a huge fan of making copycat recipes at home. They’re such a great way to stay on budget and enjoy some of your restaurants favorite at home. I have tons of different Copycat Recipes that I’ve shared with my readers so far. As always, please let me know what other copycat recipes you’d like to see and I’ll try to add them to my list!
If you want even more great copycat recipes inspired by Cheesecake Factory be sure to also check out this Copycat Cheesecake Factory Ranch and Copycat Cheesecake Factory Apple Crisp.
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❤️ Why you’ll love this recipe
- Spot on copycat: This tastes exactly like the real deal at the restaurant and so easy to make at home.
- No fuss recipe: Just a few simple steps and then it’s off the oven!
- Perfect for parties or holidays: This spinach dip is the perfect appetizer. It will comes out of your oven bubbling hot and it is loaded with cheese. It’s one of my favorite copycat appetizers to make for guests.
🥣 Ingredients needed
For this spinach dip, you will need:
- Cream cheese: You’ll need 8 ounces of softened cream cheese.
- Sour cream
- Frozen chopped spinach: You’ll want to cook your spinach and then pat it dry with paper towels.
- Artichoke hearts
- Shredded mozarella cheese
- Grated Parmesan: You’ll want to use grated Parmesan but not the powdered kind.
- Dried shallots: Per the official website, one of the ingredients is indeed shallots.
- Salt
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
🔪 Equipment needed
You will need a large mixing bowl and then either a cast iron skillet, pie pan, or ceramic baking dish for this recipe.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350° and spraying your cast iron skillet, pie pan, or baking dish with non-stick spray.
Cook your spinach according to the directions on the package and then remove the excess water and pat dry with paper towels (image 1).
In a large mixing bowl combine all of the ingredients and stir until everything is well combined (image 2). Transfer to your cast iron skillet or baking dish (image 3).
Bake for 20 minutes. This is optional, but I recommend doing a broil for the last 30 seconds to make sure everything is nice and bubbly. If you do a broil, be sure to keep a close eye on it.
🥗 What to serve with this recipe
Serve this dip with a little pico de gallo on the side, crunchy tortilla chips, and fresh cut vegetables.
👩🏻🍳 Tips
- Make sure your water is drained from your spinach. Watery spinach will cause your dip to become runny. Make sure you pat dry with plenty of paper towels.
- You can assemble everything the night before, if needed.
🥡 How to store leftovers
Store any leftovers in an airtight container within your fridge. Leftover dip will be good for up to four days after making.
More great copycat recipes:
- Copycat Cheesecake Factory Apple Crisp
- Copycat Cheesecake Factory Ranch
- Copycat Buca Di Beppo Alfredo
- Copycat Carrabba’s Zucchini
- Copycat Qdoba Guacamole
- Copycat Freebirds Queso
- Copycat Ruth Chris Brussels Sprouts
- Copycat Carrabba’s Bread with Dipping Sauce
If you tried this Copycat Cheesecake Factory Spinach Dip or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Copycat Cheesecake Factory Spinach Dip
Equipment
- Cast iron skillet or baking dish or pie pan
- Mixing bowl
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1 cup sour cream
- 10 ounces frozen chopped spinach
- 12 ounces artichoke hearts rinsed, drained, and chopped
- 1 cup shredded Mozzarella cheese
- ¾ cup grated Parmesan cheese do not use powdered
- 1 teaspoon garlic powder
- ½ teaspoon dried shallots
- ½ teaspoon salt
Instructions
- Begin by preheating your oven to 350° and spraying your cast iron skillet, pie pan, or baking dish with non-stick spray.
- Cook your spinach according to the directions on the package and then remove the excess water and pat dry with paper towels.10 ounces frozen chopped spinach
- In a large mixing bowl combine all of the ingredients and stir until everything is well combined. Transfer to your cast iron skillet (or baking dish).8 ounces cream cheese, 1 cup sour cream, 12 ounces artichoke hearts, 1 cup shredded Mozzarella cheese, ¾ cup grated Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon dried shallots, ½ teaspoon salt
- Bake for 20 minutes. This is optional, but I recommend doing a broil for the last 30 seconds to make sure everything is nice and bubbly. If you do a broil, be sure to keep a close eye on it.
Leslie says
I am so impressed with this recipe! Absolutely amazing and perfect for a crowd. Love love love!
Kelly says
This was fantastic! I’ll have to make a double-batch next time.
Aurora says
This tasted so close to the restaurant version! I served it with tortilla chips, and everyone loved it.
Karen says
The best dip – made it a handful of times already and it’s always the most popular thing on the table! Would highly recommend.
Jody says
I took this dip to a barbeque last weekend and it was a huge hit. Will make it again!