After countless visits to Houston’s restaurant and probably too many dollars spent on their legendary spinach artichoke dip, I finally cracked the code to recreating this creamy, cheesy masterpiece at home. The secret? It is a unique three-cheese blend with absolutely no mayonnaise. This version captures all the rich, savory flavors of the original at a fraction of the restaurant’s price.
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Making Houston’s Spinach and Artichoke Dip from Scratch
I must confess that I love almost anything that Houston’s restaurant offers. Houston’s is an upscale American dining experience. I have never been disappointed with anything on their menu.
While I love to dine there, it can be more expensive than many other restaurants that are out there. You will love this copycat spinach artichoke dip when you take your first bite.
What Makes Houston’s Artichoke Spinach Dip So Good?
As mentioned, this dip doesn’t contain just one type of cheese, but it actually has three. Each type of cheese provides its unique flavor and texture to the dish.
Although parmesan tends to be nutty, Romano offers a salty undertone, and the mozzarella is perfectly creamy. The final product boasts the highest quality you can imagine in a spinach artichoke dip when coupled with sour cream and heavy cream rather than mayo.
Furthermore, combining artichokes, spinach, and garlic with dairy ingredients creates a highly savory flavor. There are multiple reasons why this dip is so delicious, not just one simple reason!
Perfect For…
- Game day parties
- Holiday gatherings
- Dinner party appetizer
- Potluck contribution
- Family movie night
- Casual entertaining
Why You Should Try This Recipe
You don’t have to make a reservation at Houston’s restaurant to enjoy this vibrant, warm dip! Make it at home in just 35 minutes. You’ll be the most popular person at any event when you bring this incredible dish, and I can guarantee there won’t be any leftovers.
This spinach artichoke dip recipe is a walk in the park since you can use a food processor, saving time on mincing the artichoke and combining it with the cheeses.
Not to mention, the recipe utilizes frozen spinach, which is already chopped for you. When you make this recipe, you can say goodbye to spending tons of time hand-chopping ingredients.
Artichoke Spinach Dip Ingredients
Here’s what you need to make spinach artichoke dip:
- Marinated artichoke hearts
- Frozen chopped spinach
- Garlic
- Romano cheese
- Parmesan cheese
- Mozzarella cheese
- Heavy cream or half and half
- Sour cream
How to Make Houston’s Spinach Dip Recipe
- Blend artichokes, Romano cheese, garlic, and Parmesan cheese in a food processor until minced but not into a paste.
- In a large bowl, stir together the drained spinach, cream, sour cream, and mozzarella.
- Add the artichoke mixture to the mixing bowl and stir to combine.
- Coat an oven-proof shallow serving dish with non-stick cooking spray.
- Pour the artichoke mixture into the dish and bake for 20 to 25 minutes at 350 degrees Fahrenheit until bubbly and the cheese is melted.
- Remove the dish from the oven and serve immediately.
Make Ahead Options:
- Prepare, but don’t bake up to 24 hours ahead
- Store assembled dip covered in refrigerator
- Bring to room temperature before baking
What to Dip in Spinach Artichoke Dip
Houston’s artichoke spinach dip is served piping hot at the table, I know you will love this treat. You are going to love this flavor combination.
Perfect Dippers
Classic Options:
- Tortilla chips
- Pita chips
- Crackers
- Toasted baguette slices
Fresh Options:
- Cucumber rounds
- Carrot sticks
- Celery sticks
- Bell pepper strips
- Cherry tomatoes
What To Serve This Dip With
Of course, you can dunk all sorts of foods in this dip, such as fresh veggies, dinner rolls, toast, or chips and crackers. You can even transfer it from the baking dish and serve it in a bread bowl. But, you might wonder what else this appetizer pairs with.
Let me give you some inspiration:
Serve it alongside other starters such as buffalo wings, ham and Swiss sliders, fried oysters, or bacon-wrapped smokies.
Meatball skewers or turkey pinwheels are also fantastic options.
The list goes on and on because its flavor pairs with various foods.
How to store homemade spinach and artichoke dip
If you have any leftover dip, store it in an airtight container in your refrigerator for up to five days. I do not recommend freezing it, I find this dip can become grainy after it is thawed and reheated.
How to reheat
Yes, you can reheat spinach artichoke dip. I like to add a tablespoon or two of whipping cream to the leftover dip, and I stir it. Then, I recommend placing the leftover dip into an oven-safe dish and reheating at 350°F until the dip is warm.
Do you love artichokes? Try these recipes!
- Rice and Artichoke Salad
- Olive Garden Artichoke Dip
- Easy Artichoke Dip
- Pasta with Artichokes and Capers
Hot Party Dip Recipes
More Houston’s Copycat Recipes
- Cheese Soup
- Houston’s Baked Potato Soup Recipe
- Buttermilk Dressing
- Houston’s Honey Mustard
- Houston’s Coleslaw Recipe
Be sure to check out more of my easy party dip recipes and the best casual dining restaurant copycat recipes.
Houston’s Spinach Dip
Ingredients
- 6.25 ounces marinated artichoke hearts drained
- 10 ounces spinach frozen, chopped, drained
- 1/2 teaspoon minced garlic
- 1/3 cup freshly grated romano cheese
- 1/4 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/3 cup heavy cream or half and half
- 1/2 cup sour cream
Instructions
- In a food processor blend the drained artichokes, Romano cheese, garlic and Parmesan cheese for until the mixture has been chopped into fine pieces.
- Artichokes and cheeses should be minced, but should not be pasty.
In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor. - Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 – 25 minutes at 350 degrees.
- Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.
Video
Notes
Pro Tips for Success
- Drain spinach extremely well to prevent watery dip
- Use room temperature dairy for smooth blending
- Don’t over-process artichokes
- Let ingredients come to room temperature
- Use freshly grated cheese when possible
- Watch carefully during final minutes of baking
Deborah
many years ago I asked waiter to check with Chef if I had all of the ingredients … we both missed the chix stock for extra flavor
also use artichoke bottoms MUCH better and meaty without hairy
Carol
Hello! Should I drain the marinated artichokes before mincing??
Stephanie Manley
Yes, please drain the artichokes.
Kim
I’ve never had Houston’s Spinach dip. I was looking for a Cheesecake Factory copy cat but decided to give this one a try. It has really good flavor. I added a small shallot sautéed in butter for a few minutes since I see that’s one of the ingredients listed for the Cheesecake Factory version. The reason I give it 4 stars is because it wasn’t very creamy. Added about 1/2 cup of Monterey Jack cheese and a big spoon of sour cream to the second batch and it was way better.
Chris Rose
Awesome suggestion. Gonna try it your way next time.
Grannyfor1
This Spinach Artichoke Dip is delicious! I love the combination of artichokes and spinach.
Margie
Love this recipe but the real Houston’s restaurant doesn’t use mozzarella but Gruyère cheese instead. Also don’t use marinated artichokes.
Dorie Kinney
We love Houston’s restaurant in Pasadena, CA. I tried this recipe for our Easter dinner last night and my family truly loved it with taco chips. I loved not paying the high price for Houston’s take-out dip. Next time, I’m going to tweak the recipe by adding a bit more sour cream, a few caramelized onions (plus the butter I use to sauté them), a pinch of salt, tabasco, a bit of asiago cheese and I’ll substitute the mozzarella with gruyere. It was SOOO close but not quite the same. My family said the Houston’s version was gooier and had more fat in it. I think I’m going to try using freshly ground up spinach along with the frozen stuff. It was a tad too “pithy” feeling using straight frozen spinach. Thanks for your research efforts and all of the comments. I’m going to love having this recipe in my collection.