WHY YOU’LL LOVE SPINACH STRAWBERRY SALAD

• Sweet, savory, creamy, and crunchy in every bite
  
• Homemade candied pecans take it to another level
  
• Bright homemade vinaigrette ties everything together
  
• Perfect for spring and summer gatherings
  
• Beautiful enough for holidays or dinner parties

Strawberry Spinach Salad

There are salads that quietly sit on the table… and then there are the ones people keep coming back to.

Strawberry spinach salad is definitely the second kind.

It’s the combination that makes it work: sweet berries, creamy avocado, sharp blue cheese, and those warm candied pecans that bring just a little bit of indulgence to the bowl.

Then the dressing pulls everything together with a bright tang that keeps the whole thing feeling fresh instead of heavy.

I’ve served this at everything from holiday dinners to backyard cookouts, and every single time someone asks for the recipe. That’s usually how you know a salad is worth keeping! I also make this easy salad all the time!

If strawberries are your thing, don’t miss our full Strawberry Recipes collection — it’s packed with the best sweet, savory, and totally crave-worthy ways to use fresh strawberries all season long.

INGREDIENT NOTES

• Baby Spinach: Tender leaves that hold dressing well without becoming heavy.
  
• Fresh Strawberries: Bring natural sweetness and bright color.
  
• Blueberries: Add juicy pops of flavor throughout the spinach strawberry salad.
  
• Avocado: Adds creamy richness that balances the tangy dressing.
  
• Blue Cheese: Provides bold flavor contrast against the sweet fruit.
  
• Candied Pecans: Buttery, crunchy, and lightly sweet… they elevate the entire salad.

VARIATIONS

Goat Cheese Version: Replace blue cheese with goat cheese for a milder flavor.

Feta Swap: Use crumbled feta for a salty, Mediterranean twist.

Chicken Spinach Salad: Add grilled chicken to make it a full meal.

Walnut Version: Substitute candied or toasted walnuts for the pecans.

Balsamic Dressing: Swap the white wine vinaigrette for a balsamic reduction.

SERVING SUGGESTIONS

• Perfect with pasta dishes.
  
• Serve alongside grilled chicken or steak.
  
• Great for Easter or spring brunch.
  
• Pair with roasted chicken.
  
• Enjoy with crusty bread for a light meal.

STRAWBERRY SPINACH SALAD RECIPE FAQ

Great salads rely on contrast. Sweet fruit, creamy elements, crunchy toppings, and bright dressing all working together to keep every bite interesting.

The secret to this spinach strawberry salad recipe is the candied pecans. They add warmth and texture that balance the cold, fresh ingredients beautifully.

Letting the salad chill briefly before serving also allows the dressing to lightly coat the spinach without wilting the leaves too much.

It’s a small step that creates balance and makes this the best spinach salad recipe!

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room for tossing spinach strawberry salad.
  
• Small Skillet: For making the candied pecans.
  
• Mason Jar: For the dressing. A bowl and whisk work too.
  
• Cutting Board: Something sturdy that won’t slide around on the counter.
  
• Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Strawberry Spinach Salad (Homemade Dressing)

Make Strawberry Spinach Salad with sweet berries, creamy avocado, candied nuts, and a tangy dressing for the best spring or summer side dish!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 279cal

Author Donna Elick

Equipment

• silicone baking mat OR
• parchment paper
• medium skillet
• heat-resistant silicone spatula

Ingredients

Candied Pecans

• 1 tablespoon unsalted butter
• 1 tablespoon packed light brown sugar
• 1/2 cup pecan halves
• Pinch kosher salt

Dressing

• 2 tablespoons granulated sugar
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika

Salad

• 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces
• 1/4 medium red onion, thinly sliced
• 1 quart fresh strawberries, hulled and quartered about 1 pound
• 1/2 cup fresh blueberries about 2 ½ ounces
• 1/2 medium avocado, pitted and cut into bite-sized pieces
• 2.5 ounces blue cheese crumbles about ½ cup

Instructions

• PREP COOLING SURFACE: Place a silicone baking mat or a sheet of parchment paper on the countertop or a baking sheet. This will be used to cool the candied pecans.
• MAKE CANDIED PECANS: In a small skillet over medium heat melt 1 tablespoon unsalted butter. Add 1/2 cup pecan halves, 1 tablespoon packed light brown sugar, and a Pinch kosher salt. Stir constantly with a silicone spatula until the sugar melts and coats the pecans, about 3 to 5 minutes.
• COOL PECANS: Transfer the pecans to the prepared parchment or silicone mat. Spread them out and separate the pieces so they cool without sticking together. Allow them to cool completely.
• MAKE DRESSING: In a mason jar or small bowl combine 2 tablespoons granulated sugar, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced , 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon paprika. Seal and shake or whisk until fully combined.
• COMBINE SALAD: In a large serving bowl add 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces, 1/4 medium red onion, thinly sliced, 1 quart fresh strawberries, hulled and quartered, and 1/2 cup fresh blueberries.
• ADD DRESSING: Pour about half of the dressing over the salad and gently toss until the spinach and fruit are lightly coated.
• FINISH SALAD: Top the salad with 1/2 medium avocado, pitted and cut into bite-sized pieces, 2.5 ounces blue cheese crumbles, and the cooled candied pecans.
• CHILL: Refrigerate the salad for about 15 minutes before serving to allow the flavors to blend.
• SERVE: Serve with the remaining dressing on the side.

Video

Notes

Make-Ahead: Prepare the candied pecans and dressing up to 2 days ahead. Store them in separate airtight containers in the refrigerator.

Storage: Store leftover salad in the refrigerator for up to 1 day. The spinach will soften once dressed.

Reheating: Not applicable. This salad is best served chilled.

Ingredient Tip: If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and shake well before using.

Variation: Mozzarella, feta, or goat cheese are delicious substitutes for blue cheese.

Nutrition

Serving: 1 | Calories: 279cal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 279mg | Sugar: 16g | Fiber: 7g | Calcium: 89mg | Iron: 2mg

Originally published May 2016, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Spinach Salad (Homemade Dressing) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE APPLEBEES SPINACH DIP

• Ready in just 30 minutes.
  
• Melty, gooey cheese with a golden crust.
  
• Party-perfect appetizer that everyone devours.
  
• Tastes even better than the restaurant version.

Applebee’s Spinach Artichoke Dip Recipe

Is it even possible to walk into Applebee’s and not order the spinach artichoke dip? It’s practically the law. Don’t even get me started on the wonton tacos or crispy cheese bites either…

But honestly, after cracking the code, I don’t even need to go anymore. This copycat version is just as good (if not better) than Applebee’s spinach artichoke dip.

It’s creamy, it’s dreamy, and it’s so lick-the-bowl good you’ll wonder why you ever paid restaurant prices.

Whether you scoop it with tortilla chips, bread, or just a spoon (no judgment here), this dip always earns “clean plate club” status. Am I right?

If you love how addicting this dip is, don’t miss my BLT Dip recipe! It’s rich, tangy, and irresistible to crowds!

And don’t miss my brand-new Cream Cheese Salsa Dip! It’s warm, creamy, and just a little bit dangerous!

If you love a warm, cheesy dip for entertaining, our Baked Ricotta with Sun Dried Tomatoes is an elegant Italian twist that’s just as easy and even more impressive.

INGREDIENT NOTES

• Spinach: Fresh spinach wilts quickly and blends into the cheese beautifully. Frozen spinach works too… just squeeze it bone dry so your dip isn’t watery.
  
• Artichoke Hearts: Use canned, jarred, or frozen, but make sure they’re well-drained and chopped for even distribution.
  
• Cheeses: A blend of cream cheese, mozzarella, parmesan, and Romano gives this Applebees spinach dip its signature gooey, tangy richness. Freshly grated cheese melts best.
  
• Sour Cream: Adds tang and creaminess. Full-fat works best for texture.
  
• Butter, Onion & Garlic: These aromatics build a savory flavor base that keeps the dip from tasting flat.

VARIATIONS

Spicy Kick: Stir in diced jalapeños or a dash of crushed red pepper flakes.

Bacon Lover’s: Fold in ½ cup crispy bacon bits before baking.

Tex-Mex Twist: Add ½ cup shredded Pepper Jack cheese and top with sliced green onions.

Extra Veggies: Mix in roasted red peppers or chopped sun-dried tomatoes for color and flavor.

SERVING SUGGESTIONS

• With Tortilla Chips: Classic and crunchy. Make them yourself to go all out!
  
• Veggie Dippers: Bell pepper strips, carrots, or celery are perfect for scooping.
  
• Pair with Bread: Try crostini or my no-knead roasted garlic bread for dunking.
  
• Elevated Dishes: Spread Applebee’s spinach dip on flatbread, use it to stuff mushrooms, or combine it with shredded chicken for gooey grilled cheese sandwiches.
  
• Beverage Pairing: A chilled Chardonnay or a crisp Gin Fizz balances the creamy richness.
  
• Party Platter: Serve alongside cheesy beef enchilada dip for a game-day spread.

APPLEBEE’S SPINACH ARTICHOKE DIP RECIPE FAQ

I’ve tested more spinach artichoke dips than I can count: restaurant versions, store-bought tubs, and plenty of copycat attempts.

What I’ve learned is that balance is everything. Too much spinach and it tastes grassy, too much artichoke and it gets briny, too much cream cheese and it’s heavy.

The sweet spot is a silky blend of cheeses that stretch and bubble just right, with spinach and artichoke woven in for texture and flavor.

Cooking the aromatics low and slow first is the game-changer… it builds depth that shortcuts can’t touch.

That’s the science of layering flavor, and it’s why this copycat Applebee’s spinach artichoke dip recipe always beats the restaurant dip at my table.

TOOLS NEEDED

• Large Skillet: For sautéing onion, garlic, and spinach.
  
• Mixing Bowl: To combine cheeses and artichokes.
  
• 5-Inch Round Baking Dish (or Pie Plate): For baking.
  
• Wooden Spoon or Spatula: For stirring and folding.
  
• Foil: To cover the dip while baking and prevent over-browning.

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Make this Applebee’s Spinach Artichoke Dip Recipe with fresh ingredients in just 30 minutes. Creamy, cheesy, and loaded with flavor!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

Calories 200cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic finely minced (2 teaspoons)
• 1/2 small onion yellow onion finely chopped (about ¼ cup)
• 4 heaping cups fresh spinach or substitute frozen, see notes
• 8 ounces cream cheese softened
• 4 ounces mozzarella cheese shredded (1 cup)
• 2 ounces parmesan cheese grated (½ cup), divided
• 2 ounces Romano cheese grated (½ cup), divided
• 1/3 cup sour cream
• 14- ounce can artichoke hearts quartered, drained, and chopped

Instructions

• Preheat the Oven and Prepare Dish: Preheat oven to 350°F. Lightly grease a 5-inch round deep dish casserole, pie plate, or similar baking dish.
• Cook Aromatics: In a large skillet over medium-low heat, melt 2 tablespoons unsalted butter. Add 1/2 small onion yellow onion and 2 cloves garlic. Sauté for 8–10 minutes, stirring occasionally, until onion is soft and golden. Keep heat low so garlic doesn’t burn.
• Add Spinach: Stir in 4 heaping cups fresh spinach. Cook for 2–3 minutes, stirring occasionally, until wilted. If using frozen spinach, skip this step and add thawed, drained spinach directly to the cheese mixture.
• Mix Cheese Base: In a medium mixing bowl, stir together 8 ounces cream cheese, 4 ounces mozzarella cheese, 2 ounces parmesan cheese, 2 ounces Romano cheese, 1/3 cup sour cream, and 14- ounce can artichoke hearts until well combined.
• Combine: Fold the spinach mixture into the cream cheese mixture until evenly distributed.
• Bake: Transfer mixture to prepared dish. Cover with foil and bake for 25–30 minutes, or until hot and bubbly throughout.
• Finish: Remove foil, sprinkle with remaining parmesan and Romano cheeses, and broil for 1–2 minutes until golden brown.
• Serve: Garnish with fresh parsley if desired. Serve hot with tortilla chips, crusty bread, or veggie dippers.

Notes

Make-Ahead Tips: Assemble the dip up to 24 hours ahead. Cover tightly and refrigerate. Bake just before serving, adding 5 extra minutes to the bake time.

Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days.

Reheating: Microwave in 30-second bursts, stirring between each, or bake at 325°F until warmed through.

Freezing: Freeze baked or unbaked dip in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then bake until heated through. Texture may be slightly looser after freezing.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 456mg | Sugar: 2g | Fiber: 1g | Calcium: 187mg | Iron: 1mg

Originally published November 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Applebee’s Spinach Artichoke Dip (Copycat Recipe) appeared first on The Slow Roasted Italian.

To make this Ruth Chris Steakhouse copycat, all you need to do is make a bechamel sauce, add a bit of cheese, and stir in the cooked greens. 

Plus, it’s easy to double the amount to feed a crowd or just have extra for leftovers. It’s such a classic dish that will quickly become one of your favorite sides.

The tender spinach paired with the creamy consistency creates a delicious recipe that everyone will love. 

This classic salad is a great starter!

Serve this decadent side with other steakhouse favorites like baked potatoes, macaroni and cheese, and warm honey wheat rolls. 

And don’t forget the main course! Serve a perfect grilled ribeye topped with delicious homemade compound butter.

Or, cook steak bites in the oven (or let it cook in the crockpot!) while you’re prepping this on the stove!

Homemade Creamed Spinach Recipe

There really are a lot of reasons that I love this easy recipe.

Not only can it be a great option for a weeknight meal, but pair it with tortilla chips or crackers, and you have an awesome spinach dip that even picky eaters will love. 

While it is possible to use fresh spinach for the spinach mixture, I find that the frozen stuff is way quicker and has the same flavor. 

Why work harder when you don’t have to? 

Just be sure that you get rid of any excess moisture because a good creamed spinach side dish shouldn’t have liquid in it or on top. 

Serve this classic steakhouse side alongside our Boneless Steak Recipe for a restaurant-quality dinner you can pull off at home any night of the week.

Or serve it alongside my Crockpot Steak Chili that feels like a restaurant meal that basically cooks itself!

What’s in the steakhouse creamed spinach?

Blanched and wilted spinach leaves are added to a flavorful sauce. I love using basic ingredients that create a simple and perfect side dish. 

Minimal effort and time really will create an end result that is loaded with flavor. 

Most people associate this creamy dish as a classic Steakhouse side dish recipe because it pairs really well with the texture of cooked meats. 

Ingredient Notes and Substitutions

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Spinach – You can use either fresh or frozen, whichever is easiest. Using a bagged variety as opposed to a bunch will save you from extra washing and chopping. 
  
  Meanwhile, frozen spinach is already blanched so you’ll be able to skip that step entirely. 
  
  Just be sure to thaw the frozen greens first to remove excess liquid, or it will affect the creamy texture. I tend to use fresh baby spinach because I like the flavor and coloring just a tad bit more.
   
• Heavy Cream  – For a thinner white sauce, you can use half and half.
  
• Parmesan cheese – Buy a wedge and grate it yourself. As a result, you’ll have better flavor and a smoother sauce. 
  
  Pre-bagged shreds contain a preservative that gives them a waxy texture to prevent clumping, but it also prevents the cheese from melting well. 

How to make creamed spinach

Be sure to still squeeze out any excess liquid from the thawed spinach so it doesn’t make the sauce too watery.

1. On the stove, melt butter. Add garlic, onion powder, salt and pepper. Stir to combine. Cook for 1 minute, or until the garlic becomes fragrant.
   
2. Whisk in the flour and cook for 1 minute. Add heavy cream and let it simmer for 3 minutes, or until it thickens.
   
3. Add the parmesan and stir to melt, then add the spinach and stir to combine.
   
4. Taste for flavor, adding more salt and pepper as needed. Serve warm.

Recipe notes

• Make ahead of time – If you’ll be serving this with a holiday meal during the holiday season, you can make the sauce a day in advance and refrigerate in a sealed container. 
  
  Then, warm on the stove and add in the spinach and cheese just before serving.
  
• Storage – Keep any leftover spinach in an airtight container in the refrigerator for up to 3 days. Or, transfer to storage bags and freeze for several months. 
  
  Thaw in the refrigerator before reheating with an extra splash of half and half.
  
• Reheating – It’s easiest to heat this creamed spinach recipe on the stove. Just add a serving to a wide skillet and stir occasionally until warmed through. 
  
  Keep it on low heat so the dairy doesn’t separate or curdle.
  

Creamed Spinach FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Creamed Spinach (Best Steakhouse Recipe)

Steakhouse creamed spinach has loads of flavor from a rich cream sauce. Make this recipe for a hearty side dish for beef, chicken, or pork!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 449cal

Author Donna Elick

Equipment

• skillet
• whisk

Ingredients

• 2 tablespoons butter
• 3 cloves garlic finely minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper optional
• 1 tablespoon all-purpose flour
• 1 1/2 cup heavy cream
• 1/3 cup parmesan cheese freshly grated
• 24 ounces frozen spinach thawed, and liquid pressed out

Instructions

• Melt the butter in a skillet over medium heat. Add the garlic, onion powder, salt, pepper and cayenne pepper, and stir to combine. Cook for 1 minute, or until the garlic becomes fragrant.
• Whisk in the flour and cook for 1 minute. Add heavy cream and let it simmer for 3 minutes, or until it thickens.
• Add the parmesan and stir to melt, then add the spinach and stir to combine.
• Taste for flavor, adding more salt and pepper as needed. Serve warm.

Notes

Store creamed spinach in an airtight container in the fridge for up to 3 days. I do not recommend freezing creamed spinach, as the texture and consistency become grainy when thawed.

Nutrition

Serving: 1 | Calories: 449cal | Carbohydrates: 13g | Protein: 12g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 122mg | Sodium: 620mg | Sugar: 4g | Fiber: 5g | Calcium: 386mg | Iron: 4mg

Originally published October 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Creamed Spinach (Best Steakhouse Recipe) appeared first on The Slow Roasted Italian.

Spinach Artichoke Chicken Pasta

This one is a weeknight wonder, y’all. Creamy, cheesy, and packed with those iconic spinach artichoke dip vibes… but dinner-ified. 

I’ve made enough creamy chicken pastas in my life to know when one’s a winner, and this one? You’re going to be scraping the skillet.

It starts like so many of our favorites do: a little garlic, some onion, and a dreamy pour of heavy cream.

The artichokes and spinach bring the freshness, and that combo of melty mozzarella and parmesan? I mean… can you really ever have enough cheese?

Don’t be afraid to sneak a little taste straight from the pan. That’s the cook’s privilege. 

Whether it’s a busy weeknight, a cozy comfort food craving, or just one of those days when you need something foolproof and fabulous, this spinach and artichoke pasta with chicken is calling your name!

Ingredient Notes and Substitutions

• Penne Pasta – I love how the sauce fills all the crevices for extra cheesy bites. That said, other types of pasta like farfalle, rigatoni, or fusilli work too.
  
• Chicken – Boneless, skinless breasts are easy to cut into bite-sized pieces and cook quickly too. Grab a package of tenders to save even more time!
  
• Olive Oil – Or any other neutral oil.
  
• Garlic & Onion – I like a white onion best, but yellow is good too. Or try shallots for a more delicate flavor
  
• Artichoke Hearts – Use the ones in either water or brine, and avoid the marinated kind for this recipe.
  
• Fresh Spinach – Run the greens through a salad spinner and pick out any that are overly bruised or mushy. I’ll usually pluck the stems off too.
  
  It’s fine to use frozen spinach if needed, but be sure to thaw it completely and squeeze out as much water as possible.
  
• Heavy Cream & Chicken Stock – The base of the creamy sauce. Use full-fat dairy for the richest, creamiest texture.
  
• Cheese – We’re using three different kinds to make artichoke spinach chicken pasta: cream cheese, parmesan, and mozzarella.
  
  Swap the cream cheese with Greek yogurt for a lighter option. Start with 2 tablespoons and add more until it’s as creamy as you like.
  
• Italian Seasoning – If you’re out, mix up your own blend with dried basil, oregano, and parsley, plus a little rosemary or thyme (or both!).
  
• Fresh Parsley – For garnish.

How to Make Spinach and Artichoke Pasta with Chicken

Fill a large pot with water, add plenty of salt, and bring it to a boil. Add the penne and cook to al dente, then drain and return it to the pot to keep warm.

Meanwhile, cook the chicken in a large skillet until browned and cooked through. Transfer to a dish and set aside.

In the same skillet, sauté the onion and garlic. Stir in the artichoke hearts and cook for a couple of minutes, then add the spinach and allow it to wilt.

Next, stir the stock, heavy cream, and cream cheese into the pan until combined and smooth. Bring to a simmer, then reduce the heat to low. Add the cheeses and stir until melted and creamy.

Season with salt, pepper, and Italian seasoning, then add the cooked pasta and toss to fully coat it in the sauce.

Combine the spinach artichoke pasta with chicken and serve with a sprinkle of fresh parsley on top!

Prep Ahead

• Chop chicken and veggies
• Shred cheese
• Bring heavy cream and cream cheese to room temp

After developing and testing hundreds of pasta recipes over the years, I’ve come to rely on a few core techniques that elevate creamy skillet meals like this Spinach Artichoke Chicken Pasta.

First, layering the flavor matters. Sautéing the onion and garlic before adding the artichokes and spinach gives the sauce a savory backbone.

Letting the spinach wilt down before adding the cream and cream cheese keeps the sauce velvety, not watery.

And speaking of sauce, I’ve learned that full-fat dairy and freshly shredded cheese make all the difference.

Pre-shredded cheese might save a minute, but it never melts as beautifully. Room temperature cream cheese is a must (trust me on that one).

Finally, adding the pasta to the skillet while it’s still hot helps everything bind together for that creamy, glossy finish you’d expect from a restaurant-style dish… but without the fuss.

These are the little things that turn a simple skillet meal into a signature go-to.

Recipe Variations

Half the fun of trying a new recipe is making it your own, amirite?? It’s so easy to tweak an ingredient here or there so that this artichoke spinach chicken pasta works for you.

• Low-Carb Version: Swap the penne for spiralized zucchini or cooked spaghetti squash.
  
• Spicy Kick: Add ¼ teaspoon red pepper flakes to the sauce.
  
• Extra Veggies: Sauté mushrooms with the onion, or stir in sun-dried tomatoes or roasted red peppers.
  
• Bacon Boost: Cook up some crispy bacon, then crumble and stir in just before serving.
  
• Different Cheesy Flavor: Swap the mozzarella with Gruyère or Fontina.

Storing and Reheating Spinach Artichoke Pasta with Chicken

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Don’t even think about trying to freeze this one… the sauce will separate and become grainy.

Reheat spinach artichoke chicken pasta gently on the stovetop over medium-low heat. It helps to add a splash of stock to help loosen the sauce as it simmers.

Artichoke Spinach Chicken Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

One Pot Greek Pasta Recipe with Chicken + Video

Cajun Shrimp Pasta (25 Minute Recipe) + Video

One Pot Beef Enchilada Pasta Recipe

One Pot Chicken Rigatoni (Easy Pasta Recipe) + Video

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Spinach Artichoke Chicken Pasta

Spinach Artichoke Chicken Pasta transforms the popular appetizer into one crowd-pleasing meal. Make it from scratch in under 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 7 minutes minutes

Cook Time 20 minutes minutes

Total Time 27 minutes minutes

Servings 2

Calories 1745cal

Author Donna Elick

Ingredients

• 8 ounces penne pasta or your favorite pasta
• 1 pound boneless skinless chicken breasts , cut into bite-sized pieces
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic minced
• 1 small white onion finely chopped
• 14 ounce can artichoke hearts, drained and quartered
• 4 cups fresh spinach roughly chopped
• 1 cup heavy cream
• 1 cup chicken stock
• 4 ounces cream cheese
• 2 ounces parmesan cheese grated (about 1/2 cup)
• 4 ounces mozzarella cheese shredded (about 1 cup)
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt or to taste
• 1/2 teaspoon fresh ground black pepper or to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions

• Boil the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces penne pasta and cook until al dente according to package directions. Drain and return to the pot.
• Cook the Chicken: Season 1 pound boneless skinless chicken breasts with 3/4 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. In a large skillet, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the chicken and cook for 5–7 minutes, or until browned and cooked through. Remove from the skillet and set aside.
• Sauté the Vegetables: In the same skillet, add 1 small white onion. Sauté for about 3 minutes or until translucent. Add 2 cloves garlic and cook for 1 minute, stirring often.
• Add Artichokes and Spinach: Stir in the 14 ounce can artichoke hearts, drained and quartered and cook for 2 minutes. Add 4 cups fresh spinach and cook until wilted.
• Make the Sauce: Pour in 1 cup chicken stock, 1 cup heavy cream, and 4 ounces cream cheese. Stir to combine and bring to a gentle simmer.
• Melt the Cheeses: Reduce heat to low and stir in 2 ounces parmesan cheese and 4 ounces mozzarella cheese until fully melted and the sauce is creamy. Add 1 teaspoon Italian seasoning, salt, and pepper to taste.
• Assemble the Pasta: Add the cooked pasta to the skillet and toss to coat. Return the chicken to the skillet and stir until everything is heated through.
• Serve: Garnish with 1/4 cup chopped fresh parsley and serve hot.

Notes

Make-Ahead Tips: You can chop the vegetables and prepare the chicken up to 1 day in advance to make dinner even faster.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium-low heat.

Customization Ideas: Swap cream cheese with Greek yogurt for a lighter version or try Gruyère or Fontina for a different cheesy flavor.

Freezing: This dish is best enjoyed fresh. Freezing is not recommended as the cream-based sauce may separate when reheated.

Nutrition

Serving: 1 | Calories: 1745cal | Carbohydrates: 103g | Protein: 98g | Fat: 105g | Saturated Fat: 55g | Cholesterol: 401mg | Sodium: 2251mg | Sugar: 11g | Fiber: 6g | Calcium: 898mg | Iron: 6mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spinach Artichoke Chicken Pasta appeared first on The Slow Roasted Italian.

Not only are these Southwest chicken egg rolls a great party or game day appetizer, but you can enjoy them as a quick and easy dinner as well! 

No matter when you want this Southwestern egg roll recipe, it’s a great option. 

And I think that they taste so much better than anything from the air fryer! They’re the perfect appetizer and are always a huge hit, no matter when I make them. 

I’ll cook up some of these delicious Southwest flavors and pair them with some mozzarella sticks on a cutting board, and I’ve got quite the easy appetizer spread! 

What I really love about this easy recipe is that not only is it a new recipe, but it’s a fun one to make. 

The next time that you’re craving a delicious appetizer without the added fat and grease from deep frying, make these crispy egg rolls. 

The filling mixture is delicious and it’s a great recipe to whip up! 

Don’t forget that you can dip these golden brown egg rolls in your favorite dipping sauce, too. I love avocado ranch, but you can also do soy sauce, ranch, or anything that you want! 

Southwestern Egg Rolls

If you love this recipe, try my copycat Cheesecake Factory version. It’s my favorite copycat version to whip up for the whole family! 

They’re stuffed with avocado and sun-dried tomatoes and served with a creamy chipotle dipping sauce.

Looking for more dual-purpose foods for the air fryer? You can’t go wrong with crispy wings, pigs in a blanket, or English muffin pizzas!

Southwest Egg Rolls Air Fryer Tips and Tricks

• Don’t crowd the basket! Leave space between each of your southwestern egg rolls so they get nice and crispy on all sides. Also, a single layer is key! 
  
• Save some time. Grab a rotisserie chicken or use up leftovers from your fridge instead of cooking fresh poultry for this southwest egg rolls air fryer recipe. 
  
  Use all light or dark meat or try a mix of both.
  
• Grate cheese by hand. While bagged shreds are more convenient, they have anti-caking agents that prevent them from melting down smoothly.
  
  I like to add lots of pepper jack cheese for flavor. (or shredded Monterey Jack cheese!) 
  
• Make them extra crunchy. These southwestern eggrolls use two wrappers each but feel free to use a single wrapper. 
  
  If you do, don’t overfill them or wrap them too tightly, or they may burst. (and if you want crunchy Southwest egg rolls, you’ll want to have two wrappers vs just one)
  
• No air fryer? No problem! Place southwest chicken egg rolls on a baking sheet lined with parchment paper and bake for 10 to 15 minutes at 425°F.

You can also try and sneak in some extra fresh vegetables as well. I think putting a bit of fresh spinach or baby spinach inside the wonton wrappers would be super yummy! 

You can also dice up some jalapeño peppers or add some chili powder or cayenne pepper to the filling. You can squeeze in some fresh lime juice and that is a great way to add so much flavor, too!

(and if you want to leave out some of the filling ingredients like the corn kernels, etc. – you can easily do so)

Changing the spice level is one of my favorite things to do! Have fun with the flavors of these crispy Southwest egg rolls! 

Serving Suggestions for Southwestern Eggrolls

All you really need with southwestern egg rolls is a tasty dip! My homemade buttermilk ranch is easy to whip together while your food is cooking. Store bought ranch dressing works great, too! 

Southwest chicken egg rolls are especially delicious with added herb flavor from cilantro ranch or green goddess dressing as well. 

Have some Elote Corn (mexican street corn) on the side for some truly incredible flavor combinations!

Even a simple trio of guacamole, sour cream, and fresh salsa will do!

Air Fryer Southwest Egg Rolls FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Southwestern Egg Rolls Recipe (Made in the Air Fryer)

These Southwestern Egg Rolls are stuffed with chicken, black beans, fresh veggies, and cheese. Make a batch today in under 30 minutes!

Course Appetizer

Cuisine Asian

Method Air Fryer

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 – 14

Calories 161cal

Author Donna Elick

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken cooked and diced small
• 1/3 cup frozen or fresh corn
• 1/3 cup red bell pepper finely diced
• 1/4 cup green onions finely sliced
• 1 cup black beans drained and rinsed
• 1 cup fresh spinach loosely packed and chopped into 1 inch pieces
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 2 cups grated cheese Mexican blend, Monterey Jack or Cheddar
• 1 package egg roll wrappers

Instructions

• In a large mixing bowl, combine the diced chicken, corn, black beans, red bell pepper, green onions, and spinach
• Stir in cheese and then the seasonings
• Lay egg roll wrapper onto working surface, brush water around the outside of the wrapper and lay another wrapper on top to make a double thickness
• Scoop 1/3 cup of the chicken mixture into the center of the egg roll wrapper.
• Brush water around the outside of the wrapper
• Fold up the bottom of the wrapper then the two sides of the wrapper so the points almost touch. Then fold the top in and tightly roll up the egg roll and place on a sheet pan lined with waxed or parchment paper. Repeat with the remainder of the chicken mixture.
• Lightly brush each egg roll with olive oil. Place egg rolls in an air fryer and cook at 380°F for 5 minutes. Make sure there is space between each egg roll – cook in batches if needed.
• Use tongs to flip the egg rolls and brush oil on the top of the egg rolls. Continue cooking for 3-5 more minutes or until the exterior is golden brown and crispy
• Serve with your favorite dipping sauces

Nutrition

Serving: 1 | Calories: 161cal | Carbohydrates: 6g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 373mg | Sugar: 1g | Fiber: 2g | Calcium: 146mg | Iron: 1mg

Originally published September 2021, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Southwestern Egg Rolls Recipe (Made in the Air Fryer) appeared first on The Slow Roasted Italian.

Olive Garden Spinach Artichoke Dip

One of the things that I love about the spinach artichoke dip from Olive Garden™ is that it’s hearty (no pun intended with the artichoke hearts!). 

You really feel like you’re eating something filling and substantial. In fact, this is one of the Olive Garden appetizers I think could pass as a meal in its own right!

But while we’re on the subject of Olive Garden appetizers and copycats… I’ve basically recreated the whole menu! 

Dressings, sauces, pastas — you name it! It’s never been more cost effective to enjoy these Italian favorites at home

Don’t miss more of my incredible party dips, like this creamy and scoopable Baked Feta and this 5-minute Cream Cheese Salsa Dip!

Ingredient Notes and Substitutions

• Spinach – I like to use frozen spinach (it’s always ripe and ready to go!), but you need to thaw it first.
  
  And can you use fresh spinach instead of frozen? Absolutely! Just steam or sautee it first, drain the liquid, and measure out ¾ cups to use. 
  
• Cream Cheese – Let it soften or you’ll have a lot of mixing in your future!
  
  It’s possible to speed up the process by cutting it into smaller pieces and letting it sit, covered, at room temperature for 30 minutes to 1 hour.
  
• Dried Basil & Fresh Parsley – This copycat Olive Garden spinach artichoke dip recipe is convenient in that you can use either fresh or dried herbs.
  
  I recommend this combo, but feel free to use both dried or both fresh, whatever you have!
  
• Mozzarella Cheese – This is the cheese I recommend for the best melt and mild taste. But don’t let me stop you from trying out some other cheeses!
  
  Monterey Jack, Gouda, and an extra helping of parmesan would never steer you wrong. 

Tips for Making Flawless Olive Garden Appetizers at Home

• Broil it at the end for a gorgeous, golden brown finish.

Depending on your oven and the depth of the baking dish, your dip might be nice and toasty before the top is properly bubbly and brown. 

In this case, give it a good 5 minutes on broil for it to get just golden on the surface. 

• End up with a watery dip?

It’s really important to totally thaw and pat dry the spinach so that there isn’t too much moisture floating around in the dish. 

If it still seems too runny to you, you can always add a little more cream cheese. But give it a bake, and I promise it’ll all come together. 

• Kick the dip up a notch!

Crushed red pepper flakes are really great for baking in the heat and having pops of spice in certain bites.

Some chopped jalapenos do a good job too, but will affect the texture for sure.

 For more heat throughout, a powdered chili pepper or paprika would be better. 

• Want a crazy creamy dip?

If you’d prefer a dip with no lumps or bumps, throw everything into a food processor or high powered blender and pulse until everything is totally combined.

Just note that this isn’t the same as the restaurant version, which has savory, tasty bites of the veggies throughout!

Storing and Reheating Spinach Artichoke Dip from Olive Garden

Keep any leftovers (if you have any) in an airtight container and refrigerate for up to 3 days.

Reheat it same as before — in the oven at 350°F for 10 to 15 minutes until bubbly all over. 

Spinach artichoke dip can also be frozen in a freezer bag or freezer-safe container. Let it thaw in the fridge overnight before reheating!  

Kitchen Tools You Will Need

• Large Bowl – This one is my go-to!
  
• Baking Dish – One of my absolute favorites! I’ve been using this simple, durable pan for years, and it never disappoints.

Olive Garden Spinach Artichoke Dip Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Olive Garden Spinach Artichoke Dip Copycat

Olive Garden Spinach Artichoke Dip is a tangy, cheesy masterpiece! Recreate it with my spinach artichoke dip Olive Garden copycat recipe.

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 -8

Calories 330cal

Author Donna Elick

Equipment

• mixing bowl
• 9 x 13 baking dish

Ingredients

• 8 ounces cream cheese at room temperature
• 1/2 cup mayonnaise
• 1/2 cup shredded parmesan cheese
• 2 cloves garlic minced
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 3 tablespoons fresh chopped parsley
• 14 ounce can artichoke hearts drained and roughly chopped
• 3/4 cup frozen spinach thawed and drained
• 1/4 cup shredded fresh mozzarella cheese

Instructions

• Preheat your oven to 350℉ (175)℃.
• In a large mixing bowl, combine the cream cheese, mayonnaise, shredded parmesan, minced garlic, dried basil and garlic powder.
• Stir in the chopped artichokes, drained spinach, and fresh parsley, making sure they are evenly distributed throughout the mixture.
• Transfer the mixture to a greased oven-safe baking dish or cast-iron skillet.
• Sprinkle the shredded mozzarella evenly over the top of the dip.
• Bake the dip in the preheated oven for 25-30 minutes, or until the dip is bubbly and the cheese on top is golden brown.
• Remove the dip from the oven and let it cool slightly before serving.
• Serve with your favorite tortilla chips, crispy pita chips, or crusty bread for dipping. Enjoy!

Nutrition

Serving: 1 | Calories: 330cal | Carbohydrates: 7g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 660mg | Sugar: 2g | Fiber: 2g | Calcium: 194mg | Iron: 1mg

Originally published August 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Olive Garden Spinach Artichoke Dip Copycat appeared first on The Slow Roasted Italian.