Spinach Artichoke Dip Recipe Like Houston's
Many restaurants make this dip, but the first I ever had was at Houston's and it is always the best. This is the closest recipe to theirs.
- Ready In:
- 2 garlic cloves, minced
- 2 tablespoons minced onions or 1 tablespoon dried minced onion
- 1⁄4 cup real butter
- 1⁄4 cup all-purpose flour
- 2 cups heavy cream
- 1⁄4 cup chicken broth
- 2⁄3 cup fresh-grated pecorino romano cheese
- 2 teaspoons fresh-squeezed lemon juice
- 1⁄2 teaspoon hot sauce
- 1⁄2 teaspoon salt
- 1⁄4 cup sour cream
- 20 ounces frozen chopped spinach, thawed, squeezed dry
- 12 ounces artichoke hearts, drained, coarsely chopped
- 1⁄2 cup shredded white cheddar cheese
- In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
- -Stir in flour and cook for 1 minute.
- -Slowly whisk in cream and broth and continue cooking until boiling.
- -Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
- -Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
- -Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
- -Sprinkle cheddar evenly over top(s).
- -At this point, the dip can be refrigerated until ready to serve, if desired.
- -Microwave dip on 50% power just until cheese has melted.
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This is my favorite spinach artichoke dip recipe! I tweak it by putting the artichokes in my food processor and instead of "coarsely chop" I have a finer chop (I don't love artichokes and I notice them less this way.) But not pureed - just ensuring that there's no big chunks. I also put it into the oven at 400 degrees and once the top begins to brown, I switch to broiler and get a nice golden crust on top.Reply
Used fresh spinach as opposed to frozen, I would use 3 x 10 oz packs next time. Used two cans of artichoke hearts, worked out to 17 oz, wasn't going to save the 5 oz balance for 2030. All in all respectable result, very close to Houston's. Used only 1/2 of the Pecorino Romano cheese, all I had on hand, made up balance with Parmesan. Taste of the cheese actually closer to Houston's recipe than "all Romano" would have been. All in all an excellent recipe. ,3Reply
I have made this two or three times since the recipe was posted. We have a local restaurant that has had this on their menu for decades. I LOVE this stuff... I served it once at a family buffet style dinner and people were spooning it onto their plates and eating it. They thought it was a casserole. LOL. I serve it with salsa and sour cream, and tortilla chips. It truly is the most heavenly dip out there. If heaven has an appetizer? It is this dip. Thanks again for a tremendous recipe~!2Reply
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