This stovetop spinach dip can be served to guests straight from your stove. The sun-dried tomatoes will have people raving about this easy recipe!

Overhead of a serving of dip on small square plate with bread slices, on plaid red cloth.

You know how everyone gathers in the kitchen during parties? Well, I happen to love that. I think the kitchen is the heart of the home and I love how it draws everyone in with its warmth…and its food. If it isn’t there already, I love to have some wine and appetizers in the kitchen that people can snack on while they talk and laugh with each other.

I often leave food warming on the stovetop so that people can help themselves. Sometimes it’s a main dish like chili or stew but often it’s a warm appetizer like this dip, or even a beverage such as mulled cider. I think the casualness of having something simmering on your stove makes people feel at ease and at home in your house. Who doesn’t want that for their guests?

This dip is a take on classic spinach dip, which is always a huge crowd-pleaser. Since I’m recently infatuated with sun-dried tomatoes as demonstrated by the five jars of oil-packed sun-dried tomatoes in my pantry, I had to try adding them to the stovetop spinach dip. (PS: It also makes this a red and green dip which is kind of perfect for Christmas!)

I also recently bought an amazing chunk of Pecorino Romano cheese which takes this dip over the top. It was aged for 100 years or something like that (maybe more like 8) and was imported from Heaven. Or Italy. I can’t remember. Quality ingredients make for delicious food and this is no exception.

Front shot of plate containing a serving of dip and bread, with more bread and dip in background.

When serving something straight from your stove, I do recommend putting away the 30-year-old beat up cheap-o pots and pans. Use a more attractive, elegant pan that your guests will be excited to scoop food from.

Also important is a handle that is cool to the touch – you don’t want any burn victims when all someone wanted was some dip.

I use Anolon Advanced Cookware. I own many pieces of Anolon cookware and they are some of my favorites. They are heavy-duty, quality pots and pans that don’t slide around on my stove. I especially love the SureGrip™ handles – they stay cool with stovetop use and aren’t slippery – they’re comfortable and safe to hang on to.

Partial view of spinach dip in skillet, with wooden spoon.

Anolon is designed for creativity in the kitchen and this cookware will really get you excited to stretch your cooking legs and get creative with your food. One of my favorite things about Anolon is that buying them doesn’t break the bank, but it is still a really superior, durable, and elegant piece of kitchen equipment.

A serving of dip, sliced baguette, and dip in skillet.


Sun dried tomatoes are so good!

Love the flavor that sun dried tomatoes add to your favorite dishes? So do I. Here’s a few more recipes you might like to try!


Sliced baguette on wooden cutting board and spinach dip in skillet.

Stovetop Spinach Dip with Sun-Dried Tomatoes

Yield: serves 8-10 as an appetizer
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This stovetop spinach dip can be served to guests straight from your stove. The sun-dried tomatoes will have people raving about this easy recipe!


  • 10 ounces fresh spinach, chopped
  • 1 tablespoon olive oil
  • 1 medium onion, finely minced
  • 1 large garlic clove, minced
  • 1 jar (7 ounces) oil packed sun-dried tomato halves, drained of oil, patted dry, and finely chopped
  • 1 can (5 ounce) water chestnuts, drained & chopped
  • 1 package (8 ounces) full-fat cream cheese
  • 1/2 cup grated mozzarella cheese
  • 1 cup grated pecorino romano cheese
  • 1/2 cup whole milk
  • 1/4 cup mayonnaise (I use the kind made with olive oil)
  • ground black pepper to taste
  • bread, crackers, or pita wedges for dipping



  1. In a large Anolon Advanced skillet, heat 2 tablespoons of water with spinach over medium heat. Cook, stirring occasionally, until wilted. Remove to a fine mesh strainer and drain, pressing out liquid.

  2. In same skillet over medium heat, heat oil.  Add onions, garlic, and sundried tomatoes and cook, stirring, until onions are translucent.

  3. Add spinach, water chestnuts, cream cheese, mozzarella cheese, pecorino romano cheese, milk, and mayonnaise and stir. Once cheese is melted, reduce heat to low.

  4. Continue to heat over low heat, stirring occasionally, until everything is combined and heated through. Taste and season with salt and pepper as desired.

  5. Serve warm with bread, crackers, or pita wedges.
Nutrition Information:
Yield: 10 Serving Size: 1 of 10
Amount Per Serving: Calories: 168Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 19mgSodium: 271mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 6g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Closeup of small plate containing dip and three baguette slices.

Learn more about Anolon pans at or find Anolon at Macy’s, Bed Bath & Beyond, and Dillard’s. 

Sliced baguette on wooden cutting board and skillet of spinach dip.

This is a sponsored conversation written by me on behalf of Anolon Cookware. The opinions and text are all mine.