Stovetop Spinach Dip with Sun-Dried Tomatoes
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!
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.
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.
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.
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!
- 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
- 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.
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.
Learn more about Anolon pans at Anolon.com or find Anolon at Macy’s, Bed Bath & Beyond, and Dillard’s.
This is a sponsored conversation written by me on behalf of Anolon Cookware. The opinions and text are all mine.
Leave a Review