Prep 10 mins
Cook 25 mins
I try to avoid using "To Die For" as a description, but Houston Steak House's baked Spinach and Artichoke Dip is the best of the best! Houston's serves it hot with tortilla chips, veggies, sour cream and salsa. Recipe courtesy of Houston's Restaurant.
- 1⁄2 cup grated romano cheese (2 oz)
- 1 clove garlic, peeled
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 (6 1/2 ounce) jar marinated artichoke hearts, drained
- 8 ounces soft garlic-chive cream cheese
- 2 large eggs
- 4 ounces shredded mozzarella cheese
- Preheat oven to 375°F.
- Place Romano cheese in a food processor.
- While running, drop garlic in the feed tube.
- Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
- Turn into a casserole dish and fold in Mozzarela.
- Bake 20-25 minutes or until heated through.
This is a really good receipe! I doubled it for a huge party that I had. My suggestion for doubling would be to add some heavy whipping cream, maybe 1/4 cup. This will thin it out a little. It's very, very thick when doubled.
I have looked for this recipe for ages and finally found it. It is so delicious and always brings raves when I serve it.
I totally modified the recipe to get it closer to Houston's version:<br/>Doubled the marinated artichoke hearts and only put half in the food processor (the other half was chopped and folded into the rest of the processed ingredients) - this makes it more chunky with artichoke<br/>Used a 4-cheese packaged shredded cheese blend instead of mozzarella - almost double the amount and both folded it in and sprinkled atop<br/>Used half the amount of spinach - the recipe calls for way too much spinach - it should be mostly artichoke<br/>Used two cloves of garlic instead of one<br/>Added canned diced green chiles for a little tangy zip<br/>Omitted the eggs