Copycat Cheesecake Factory Spinach Dip

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Copycat Cheesecake Factory Spinach Dip

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.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Audrey Wood

Cost: $10

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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

You can assemble the day before, if needed.

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.

Nutrition