Cheddars Spinach Dip Recipe

There’s something about setting a warm, bubbling dish of Cheddar’s spinach dip in the center of the table that makes everyone lean in.

Picture a skillet of creamy, pale‑green spinach studded with tender artichokes, streaks of melted cheddar and jack cheese stretching as you scoop, and the toasty aroma of garlic and baked cheese filling the room.

This is a cozy, shareable starter—rich, comforting, and ready in about 30 minutes—that turns any simple meal into an occasion.

It’s perfect for busy weeknights, casual family dinners, beginners who want a sure win, and anyone who loves classic restaurant-style comfort at home.

I still remember a stressful workday when friends dropped by unannounced; this dip, thrown together from pantry staples, turned an ordinary evening into an easy, laughing catch‑up around the coffee table.

It shines at game days, last‑minute gatherings, or when a snack just needs to feel special.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers restaurant-style, ultra-creamy spinach dip right from your oven
• Packs in three cheeses for rich, gooey, melty goodness every time
• Comes together quickly with simple, affordable, grocery-store ingredients
• Bakes in one dish for easy prep, serving, and cleanup
• Perfect for parties, game day, or make-ahead entertaining sessions

Ingredients

• 10 oz frozen spinach, thawed and well-drained — squeeze very dry to avoid a watery dip
• 8 oz cream cheese, softened — room temperature blends much smoother
• 1 cup sour cream — full-fat gives best texture and flavor
• 1 cup mayonnaise — use a real, full-fat mayo for richness
• 1 cup shredded Monterey Jack cheese — melts creamy and mild
• 1 cup shredded Cheddar cheese — sharp or medium adds tangy bite
• 1 cup grated Parmesan cheese — finely grated for even mixing
• 1 cup canned artichoke hearts, drained and chopped — pat dry to reduce extra moisture
• 2 cloves garlic, minced — fresh garlic gives best flavor
• 1 tsp onion powder — adds gentle onion flavor without extra moisture
• 1 tsp Worcestershire sauce — deepens the savory, “restaurant-style” taste
• 1 tsp hot sauce (optional) — adjust or omit depending on spice tolerance
• 1 tsp salt — taste can be adjusted based on saltiness of cheeses
• 1/2 tsp black pepper — freshly ground for better flavor
• 1/4 tsp paprika (optional, for topping) — adds light color and subtle smokiness

Step-by-Step Method

Preheat the oven to 350°F (175°C). Set the rack in the center position for even baking. Lightly grease a 9‑inch baking dish or similar 1.5–2 quart dish if desired, to help with easier cleanup and serving.

While the oven heats, gather all ingredients and equipment so the mixing process goes smoothly.

Drain the Spinach Thoroughly

Thaw the frozen spinach completely. Place it in a clean kitchen towel or several layers of paper towels.

Squeeze firmly over the sink to remove as much liquid as possible. Repeat until the spinach feels fairly dry.

Proper draining prevents the dip from becoming watery and helps the texture stay rich and creamy.

Blend the Creamy Base

Add softened cream cheese, sour cream, and mayonnaise to a medium mixing bowl. Whisk or stir vigorously until the mixture is smooth and uniform.

Break up any lumps of cream cheese as you go. A well-blended base makes certain the seasonings and add-ins distribute evenly and gives the finished dip a velvety consistency.

Season the Mixture

Stir in the minced garlic, onion powder, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Mix until all seasonings are fully incorporated.

Taste the mixture and adjust salt or heat if needed, remembering the cheeses will add more flavor. Proper seasoning at this stage builds depth into every bite of the finished dip.

Fold in Spinach, Artichokes & Cheeses

Gently fold in the well-drained spinach, chopped artichoke hearts, shredded Monterey Jack, shredded Cheddar, and grated Parmesan. Use a spatula to lift and turn the mixture until everything is evenly distributed.

Avoid overmixing, which can compact the ingredients. Make certain no pockets of plain cream base remain so each scoop has spinach, artichokes, and cheese.

Transfer to the Baking Dish

Spoon the mixture into the prepared baking dish. Spread it into an even layer, reaching all corners.

Smooth the top with a spatula so it bakes uniformly. If desired, lightly tap the dish on the counter to settle the dip and release any large air pockets. An even surface helps the topping brown attractively.

Add Paprika Topping

Sprinkle a light, even dusting of paprika over the surface, if using. Hold the paprika slightly above the dish and move your hand back and forth for uniform coverage.

This step adds a gentle smokiness and enhances color. Don’t overdo it; a thin layer is enough to create an appealing, lightly tinted top.

Bake Until Bubbly

Place the baking dish in the preheated oven. Bake for 20–25 minutes, until the dip is hot, bubbling around the edges, and lightly golden on top.

Check near the end to avoid overbrowning. If it browns too fast, tent loosely with foil. If you prefer a deeper color, broil briefly while watching closely.

Rest Briefly Before Serving

Remove the dish from the oven and set it on a heatproof surface. Let the dip rest for about 5 minutes.

This short cooling period thickens the texture slightly and makes it easier to scoop. Resting also prevents burned tongues while still serving the dip deliciously warm and melty.

Serve Warm with Dippers

Serve the spinach dip warm with tortilla chips, toasted baguette slices, pita wedges, or fresh vegetables. Offer a spoon for easy transferring onto plates.

Keep the dish on a trivet to retain heat. If the dip cools too much, briefly return it to a low oven to rewarm without overcooking.

Ingredient Swaps

• Use Greek yogurt in place of sour cream, and light cream cheese or Neufchâtel for a lower‑fat version.
• Swap mayonnaise with more sour cream or Greek yogurt if you don’t like mayo.
• For vegetarian (but not strictly), guarantee Worcestershire is anchovy‑free or replace it with soy sauce or tamari.
• Use any melty cheese you have (mozzarella, Colby Jack, pepper jack, or a Mexican blend) in place of Monterey Jack/Cheddar.
• If artichokes are pricey or unavailable, increase the spinach or add finely chopped sautéed mushrooms or zucchini instead.

You Must Know

• Doneness • If the center looks flat and dull but the edges are aggressively bubbling, leave it in 3–5 minutes longer until you see a few slow bubbles breaking in the middle and a light golden patch or two on top—this means the center has reached roughly 180–190°F and will set instead of oozing oil.
• Troubleshoot • If you see an orange, oily layer forming on top midway through (around 12–15 minutes), tent loosely with foil and drop the oven temp by 25°F; this slows fat separation so the dip stays creamy rather than greasy.
• Avoid • To prevent a watery dip, avoid leaving even slightly icy clumps in the spinach—keep squeezing in a towel until no more drips fall and the mass feels crumbly-damp, not spongy; excess meltwater will pool at the edges once it’s hot.
• Scale • For a half batch (about 4 servings), use a smaller 8×8 or 1-qt dish, reduce each ingredient by 50%, and start checking at 14–16 minutes; the shallower depth heats faster but should still show light browning before you pull it.
• Flavor Boost • For more punch without extra salt, stir in 2–3 tablespoons finely grated Parmesan (beyond the original amount) or an extra ½ teaspoon Worcestershire right before it goes in the oven; taste a small spoonful of the cold mixture—it should seem just a touch saltier and stronger than you want once served warm.

Serving Tips

• Serve in a warm skillet or hollowed bread bowl for a restaurant-style presentation.
• Pair with tortilla chips, pita chips, toasted baguette slices, and crunchy celery or carrot sticks.
• Garnish with chopped green onions, diced tomatoes, or crumbled bacon for color and texture.
• Offer alongside salsa, queso, and guacamole on a shared appetizer platter.
• Keep warm in a small slow cooker for parties and game-day buffets.

Storage & Make-Ahead

Cheddar’s spinach dip keeps in the fridge, tightly covered, for 3–4 days.

You can assemble it a day ahead and bake just before serving.

Baked leftovers reheat well in a 350°F oven.

This dip also freezes up to 2 months; thaw overnight in the fridge, then reheat until hot and bubbly.

Reheating

Reheat gently in the microwave at 50% power, stirring every 30–45 seconds, or warm covered in a 300°F oven.

For stovetop, use low heat, stirring frequently to prevent scorching.

Game-Day Restaurant Favorite

Nothing sets the tone for kickoff quite like pulling a bubbling dish of this spinach dip out of the oven and sliding it onto the coffee table.

The cheese blisters at the edges, the paprika freckles the top, and that garlicky, savory aroma has everyone drifting toward the snack spread before the pregame commentary even finishes.

I treat this dip like my at‑home version of a sports‑bar classic, only richer and more satisfying. I bake it in a shallow dish so every scoop hits molten cheese, tender artichokes, and velvety spinach.

You bring the chips, crusty bread, or crisp veggies; I’ll bring the pan straight from the oven. By the first big play, the crowd’s already cheering—for the dip.

Final Thoughts

Give this Cheddar’s-style spinach dip a try and see how fast it disappears at your next get-together.

Don’t be afraid to tweak the cheeses, heat level, or mix-ins to make it your own perfect party dip.

Frequently Asked Questions

Can I Make This Spinach Dip in a Slow Cooker Instead of Baking?

Yes, you can. I’d mix everything, then warm it in a greased slow cooker on low 1½–2 hours, stirring occasionally, until lusciously melted, fragrant, and steamy around the edges—perfect for effortless grazing.

Is There a Way to Lighten This Recipe With Lower-Fat Ingredients?

Yes, you can lighten it beautifully. I’d use reduced‑fat cream cheese, Greek yogurt instead of sour cream, light mayo, and part-skim cheeses. You’ll still get a rich, cozy creaminess, just gentler on you.

How Can I Safely Transport This Dip to a Potluck or Party?

I’d bake it in a lidded, oven-safe dish, wrap it in towels for warmth, then nestle it in an insulated bag. You’d rewarm briefly on arrival, keeping that velvety, melty comfort perfectly safe.

Can I Freeze the Unbaked Dip for Baking at a Later Date?

Yes, you can freeze it unbaked. I spoon it into a freezer-safe dish, wrap tightly, freeze up to 2 months, then bake from chilled, adding 10–15 minutes, until molten, fragrant, and gently bronzed.

What Are Some Creative Ways to Repurpose Leftover Spinach Dip?

I’d swirl leftover spinach dip into omelets, stuff chicken breasts, smear it on grilled cheese, or spoon it over baked potatoes. You can also thin it with pasta water for a lush, velvety sauce.