Make our Cheesecake Factory Spinach Artichoke Dip Recipe at home for your next party. Spinach Artichoke Dip is easy to make – and, since it is like The Cheesecake Factory’s, you know it’s good.

Photo by J. M.

Cheesecake Factory Cheesecake Factory Spinach Artichoke Dip

A Cheesecake Factory Copycat Recipe

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Photo by Jessica and Lon Binder

Print Pin Recipe

Cheesecake Factory Spinach Artichoke Dip Recipe

Make our Cheesecake Factory Spinach Artichoke Dip Recipe at home for your next party. Spinach Artichoke Dip is easy to make - and, since it is like The Cheesecake Factory's, you know it's good.

Prep Time45 minutes mins

Active Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Appetizer, Dip, Party Recipe

Cuisine: American

Keyword: Cheese Dip, Cheesecake Factory

Yield: 1 Good Party

Ingredients

• 1/4 cup Olive Oil
• 2 tablespoons Unsalted Butter
• 3/4 cup diced White Onion cut into 1/8-inch dice
• 2 tablespoon minced Garlic
• 1/2 cup All-Purpose Flour
• 1 1/2 cup Chicken Stock store bought or homemade
• 1 1/2 cups Heavy Cream
• 3/4 cup freshly grated Parmesan Cheese
• 1 tablespoons Chicken Stock Base
• 1 1/2 tablespoons freshly squeezed Lemon Juice
• 1 tablespoon Sugar
• 3/4 cup Sour Cream
• 16 ounces frozen chopped Baby Spinach defrosted, drained, wrung out by hand
• 6 ounces canned Artichoke Bottoms drained and cut into 1/8-inch pieces
• 1 cup finely shredded Monterey Jack Cheese
• 3/4 teaspoon Tabasco Sauce
• White Corn Tortilla Chips store bought or homemade, and/or other Dippers, of choice, to serve

Instructions

• Place a large saucepan over medium heat.
• Add olive oil and butter.
• When butter has melted, add the onion. Cook, stirring occasionally, until tender and translucent, about 3 - 4 minutes.
• Stir in garlic. Cook 2 to 3 minutes longer, stirring frequently. Cook until tender, but not browned.
• Sprinkle in flour. Continue cooking, stirring constantly, until mixture turns a golden blond color, about 10 - 15 minutes.
• Whisking constantly, slowly pour in stock. Whisk until it is smoothly incorporated.
• When mixture begins to simmer, stir in cream. Let it return to simmer. Remove from heat.
• Immediately add Parmesan, chicken base, lemon juice and sugar. Stir until thoroughly blended.
• Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce. Stir until ingredients are thoroughly combined and cheese has melted.
• Transfer to a warmed serving bowl.
• Serve immediately, but warn your guest that it will be extremely hot, accompanied by white corn tortilla chips and/or other dippers, of choice.

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SPOTLIGHT RECIPE

Photo of “Spinach and Cheese Dip” is by J. M. and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, J. M. Great Picture. Photo of “Spinach and Cheese Dip” is by Jessica and Lon Binder and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Jessica and Lon Binder. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.