There’s something magical about that moment when a hot, bubbling spinach dip arrives at your table at Cheddar’s Scratch Kitchen. After countless visits and numerous attempts in my kitchen, I’ve finally cracked the code to recreating their famous Santa Fe Spinach Dip. The secret? A perfect blend of four different cheeses and a technique that ensures the spinach stays perfectly distributed throughout the dip.
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Creamy and cheesy spinach dip
A great dip makes every gathering better. Whether it is family movie night or tailgating with friends, Cheddar’s Santa Fe Spinach Dip is sure to be a hit!
Cheddar Spinach Dip is wonderfully creamy with a four-cheese blend and just a hint of spice. This stuff is so delicious that even folks who claim they hate spinach can’t get enough of it!
Try it once, and you are going to want to make it again and again. That’s okay because the Cheddars Spinach Dip recipe is quick and simple to prepare. Soon you are going to look for reasons to make it!
Why This Recipe Works
This recipe succeeds by combining the right ratio of cheeses for the perfect melt, properly preparing the spinach to avoid excess moisture, and layering flavors with both fresh and prepared ingredients. The result is a creamy, cheesy dip with just the right amount of heat that rivals the restaurant version.
Ingredients
For the Base:
- Frozen Spinach – Creates the nutritious foundation
- White onion, finely diced – Provides savory depth
- Cream cheese, softened – Creates a creamy base texture
- White cheddar cheese, shredded – Adds sharp flavor
- Monterey Jack cheese, shredded – Provides excellent melting quality
- Mozzarella cheese, shredded – Creates the perfect cheese pull
- Fresh garlic – Adds aromatic flavor
- Jalape̱o pepper, seeded and minced РProvides gentle heat
- Seasoned salt – Enhances all flavors
For Serving:
- Warm corn tortilla chips – Perfect for dipping
- Sour cream – Adds cooling creaminess
- Fresh salsa – Provides fresh contrast
How to Make Cheddar’s Spinach Dip
- Thaw spinach then drain and squeeze liquid from the spinach.
- Place spinach, diced onions, cream cheese, Cheddar cheese, Monterey Jack cheese, mozzarella cheese, garlic, jalapeno pepper, and seasoned salt in a bowl.
- Stir until well blended.
- Spread the mixture into a 1-quart casserole dish
- Bake at 350 degrees for 30 minutes or until the top is nice and bubbly.
- Serve with sour cream, salsa, and warmed tortilla chips.
Pro Tips and Variations
- For creamier dip: Let cream cheese reach room temperature
- For spicier version: Leave jalapeño seeds in
- For smoother texture: Process onions in food processor
- For make-ahead: Assemble up to 24 hours in advance, bake when needed
Creative Variations
Artichoke Version
- Replace half the spinach with chopped artichoke hearts
- Add 1 teaspoon Italian seasoning
Citrus Bright Version
- Replace jalapeño with lemon zest and juice
- Add 1/4 cup fresh chopped herbs
Poblano Version
- Replace jalapeño with roasted poblano peppers
- Add 1/4 teaspoon ground cumin
Dietary Modifications
- Gluten-free: Already naturally gluten-free
- Vegetarian: Already vegetarian
- Lower fat: Use reduced-fat cheeses and light cream cheese
- Keto: Serve with vegetable crudités instead of chips
CopyKat Tip: Use a kitchen towel to squeeze liquid from cooked or thawed spinach. Wrap the spinach in the towel, twist, and tightly squeeze.
Storage and Reheating
Storage Instructions
- Cool completely
- Cover tightly with plastic wrap
- Refrigerate for up to 4 days
- Do not freeze
Reheating Methods
- Oven Method (Best):
- 350°F for 15-20 minutes
- Cover with foil
- Microwave Method (Quick):
- 50% power in 30-second intervals
- Stir between intervals
Scaling the Recipe
- For a crowd: Double recipe, use a larger baking dish
- For small groups: Halve the recipe or use ramekins
- For individual servings: Bake in 4-oz ramekins for 15-20 minutes
Common Questions and Troubleshooting
Q: Why is my dip watery? A: Insufficient draining of spinach; squeeze more thoroughly next time.
Q: Why isn’t my cheese melting smoothly? A: Cheese might be too cold; let ingredients reach room temperature first.
Q: Can I make this ahead? A: Yes, assemble up to 24 hours ahead and bake when needed.
Favorite Appetizer Recipes
If you enjoy appetizers, you may like some of these recipes:
- Fried Zucchini
- Bacon Wrapped Jalapenos
- Bacon Wrapped Scallops
- Pluckers Wing Bar Hot Wings
- Outback Bloomin Onion
- Parmesan Garlic Sauce Wings
- Fried Jalapeno Poppers
- Chili’s Awesome Blossom Petals
- Rotel Cheese Dip Recipe
- Restaurant Spinach Artichoke Dip
- Easy Artichoke Dip
Love Cheddars? Try these copycat recipes!
Find ever more of my restaurant style appetizers and the most popular copycat recipes.
Remember, the key to perfect spinach dip is properly drained spinach and patience while baking. Don’t rush the process – let it get hot and bubbly for the best texture and flavor.
Cheddars Santa Fe Spinach Dip
Ingredients
- 10 ounces frozen spinach thawed and drained
- 1//2 cup finely diced white onion
- 8 ounces cream cheese
- 1/2 cup shredded white Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded mozzarella cheese
- 2 teaspoons minced garlic
- 2 teaspoons finely minced jalapeno pepper
- 1/2 teaspoon seasoned salt
For Serving
- 1/2 cup sour cream
- 1/2 cup salsa
- 4 ounces corn tortilla chips
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the spinach, onions, cream cheese, Cheddar cheese, Monterey Jack cheese, mozzarella cheese, garlic, jalapeno pepper, and seasoned salt.
- Stir until well blended. Spread into a 1-quart casserole dish and bake for approximately 30 minutes or until the top is nice and bubbly.
- Serve with sour cream, salsa, and warmed tortilla chips.
Krystal C.
Delicious!!! My daughter and I made this dish for the first time Saturday August 17th and we enjoyed it. It was delicious and great with an excellent source of daily vitamins and fiber.
Amber
I have the recipe from Cheddar’s (back when they used to hand out a recipe with your bill).
4 cloves garlic
1 (10 oz) package of frozen chopped spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
10 oz Alfredo sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
8 oz cream cheese, softened
Preheat oven to 350 f
Place garlic in a small baking dish. Bake in preheated oven 20-30 min, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
Bake in preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Robin Gaylor
Thank you! Our cheddar s in mobile closed down (like so many restaurants here) is there any way you can copycat molly woos firecracker shrimp and fried rice? My father has stage 4 cancer and he requests thus every day. Thank you so much.
Julianna
The way the man laid it out is how Cheddars does it. Alfredo sauce is the base. I worked there 8 years.
Tina
This works for me. Delicious 😋
Thanks!!
TetrisLover
Love this recipe!
Shery Sullivan
Sounds wonderful. I’m wondering if you can use fresh spinach in any spinach dip?
Jen
This is delicious and almost totally spot on except the jalepeno pepper. The first time I made this (this is my second time) I used 1/2 teaspoon of red pepper flakes because I didn’t have jalepeno. I could tell that this pepper is not the pepper in their dip because you can even see red spots in there. By the way, I used 1 teaspoon of red pepper flakes because the 1/2 teaspoon wasn’t the spicy level at cheddars.
Stephanie
I hope this turned out well for you.
Hiesh
Good for a movie.
Sally
Take out onions and peppers and try pepper jack cheese instead. My boyfriend worked there years ago and will not eat onions like at all. Says he would never have touched it if it had them in it. Also no on the salsa as well.
Stephanie
Thank you for letting me know. Do you mean you don’t enjoy salsa with this dish?
Amy
ok this site is ridiculous
Every time I try to leave I find a new recipe to try
I feel we are kindred spirits!
Thank you so much for these recipes
Stephanie
I am so glad you enjoy the recipes Amy!
Rosalynwillis
I like the Appetizer that you will have a cheddars
Toni
What?
Pat Hershorn
Used to work there for the original ownership group
theresa
Stephanie (& Pat)
Cant wait to try this recipe… could you do please work on the barbecue sauce for Cheddar’s baby back ribs honey barbecue sauce? Thanks !!
Toni
Good for you. Do you agree with this recipe?
Pat Hershorn
Sorry. Add some Monterey Jack to the mixture also.
Stephanie
Thank you for the tips!
Pat Hershorn
Still have a lot of the recipes in my head if you want to reach out. Thanks and have a happy New Years
Connie
Pat, please send the recipe for cheddars spinach dip with measurements
Terri Lorraine Young
Monterey Jack cheese is listed in the recipe
Pat Hershorn
Cheedar’s uses Alfredo sauce as the base. Thaw and squeeze the spinach dry, then chop it again to reduce chip breakage when dipping. Alfredo sauce, Parmesan, salsa, white pepper, salt. Add the spinach after the sauce has cooled. This helps the spinach maintain it’s color. Place 1 cup of the spinach mixture in an au gratin dish and top with 1 ounce of Monterey Jack cheese, wrap with plastic wrap and refrigerate. Microwave for 1 1/2 minutes covered with the plastic wrap. Top with 3/4 ounces sour cream and garnish w/ 3 chips inserted upright in the sour cream. Served with salsa on the side.
Courtney
Pat,
These steps you’ve listed, are these all of the ingredients that go into Cheddar’s spinach dip? And if so, how much of each ingredient would you guess? I keep searching for a good copycat recipe but I know none of them are going to be exact since everyone’s been playing the guessing game when attempting to make this dish. All of the comments I’ve read on almost every single recipe have said it doesn’t taste like Cheddar’s but that it’s good and worth making again. That’s not what I want. I want Cheddar’s, and I want to be able to make the dip myself in my own home without having to go out anywhere! Any extra advice/details on this dish you have would be much appreciated!
Thanks,
Courtney
Courtney
Pat,
These steps you’ve listed, are these all of the ingredients that go into Cheddar’s spinach dip? And if so, how much of each ingredient would you guess? I keep searching for a good copycat recipe but I know none of them are going to be exact since everyone’s been playing the guessing game when attempting to make this dish. All of the comments I’ve read on almost every single recipe have said it doesn’t taste like Cheddar’s but that it’s good and worth making again. That’s not what I want. I want Cheddar’s, and I want to be able to make the dip myself in my own home without having to go out anywhere! Any extra advice/details on this dish you have would be much appreciated!
Thanks,
Courtney
P.S. – I just saw a video/interview with an employee from Cheddar’s and he listed some of the other ingredients in the spinach dip: cream cheese, Asiago cheese, Parmesan cheese, mozzarella.
I just need to know exactly what’s in it and how much of each ingredient so I can make this to perfection! 🙂
Sarah
I made this for a party, and everyone loved the dip!
ED Sanchez
Why, oh WHY are so many comments based on the PHOTO?!?!?!?!?!?
Thank you to all who follow the recipe and comment ON THE RECIPE!!!!!!!!
Who cares how you think it looks?!?!?!? Are the reds RED??? Oh look what a pretty table cloth!!! WHY????????
Tried it. Very nice. I later sub’d cheddar for 1/4 cup Parmesan to cut back a little on oil and stays softer longer while hot. Add 1/2 tsp. basil and serve with a good bruschetta mix and toasted loaf bread sliced thin instead of salsa/sour cream/chips for a perfect Italian twist. A chilled sweet or semi-sweet wine (regardless red or white) goes well with this appetizer.
Thank you for sharing recipe.
Latonia
I tried this and was not a fan…it looks good but tasted nothing like Cheddars (which is my favorite)..Maybe I did something wrong…the only thing I did not add was the onion….Sorry….
Anabell
Can you use fresh spinach?