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30 30 Minutes or Less OP One Pan VG Vegetarian

Stovetop Spinach Dip with Sun-Dried Tomatoes

4.25
/5
20 mins
6 Comments
Jump to Recipe
By: Rachel GurkPosted: 12/11/2015Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Better than spinach artichoke dip! 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! Get the easy appetizer recipe on RachelCooks.com!

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!

 

  • Tortellini with creamy sun-dried tomato sauce and spinach
  • Gnocchi with kale & sun-dried tomatoes — One pan!
  • One pot vegetarian orzo with sundried tomatoes
  • Sun-dried tomato, kale and feta stuffed chicken
  • Kale flatbread with Parmesan and sun-dried tomatoes
  • Chicken Tuscan pasta bake
  • Linguine with sun-dried tomatoes, olives, and lemon, a guest post from Eat Yourself Skinny
  • Lemon quinoa salad with pistachios and sun-dried tomatoes from Cookin’ Canuck

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

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

Get the Recipe: Stovetop Spinach Dip with Sun-Dried Tomatoes

4.25 from 4 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Print Rate Recipe
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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!

Ingredients

  • 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

Instructions

  • 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.
  • In same skillet over medium heat, heat oil.  Add onions, garlic, and sundried tomatoes and cook, stirring, until onions are translucent.
  • Add spinach, water chestnuts, cream cheese, mozzarella cheese, pecorino romano cheese, milk, and mayonnaise and stir. Once cheese is melted, reduce heat to low.
  • Continue to heat over low heat, stirring occasionally, until everything is combined and heated through. Taste and season with salt and pepper as desired.
  • Serve warm with bread, crackers, or pita wedges.

Nutrition Information

Serving: 1of 10, Calories: 168kcal, Carbohydrates: 9g, Protein: 6g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 19mg, Sodium: 271mg, Fiber: 1g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Closeup of small plate containing dip and three baguette slices.

Learn more about Anolon pans at Anolon.com 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.

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  1. Brenda @ a farmgirl's dabbles says

    December 13, 2015 at 9:31 pm

    Spinach dip is always a wonderful thing. But with sundried tomatoes? LOVE!

    Reply
    • Rachel Gurk says

      December 16, 2015 at 8:51 am

      Thank you Brenda!

      Reply
  2. Mary // chattavore says

    December 12, 2015 at 11:09 am

    I love spinach dip, and this looks and sounds absolutely amazing! I❤️water chestnuts in my spinach dip-that crunch!

    Reply
  3. Gerry @ Foodness Gracious says

    December 12, 2015 at 10:21 am

    I wanna eat all of this!!! Sounds amazing :)

    Reply
  4. denise says

    December 11, 2015 at 10:27 am

    must have this!

    Reply
  5. Amy says

    December 11, 2015 at 6:57 am

    I love it, we will be making a few pans over the holidays. Thanks.

    Reply

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