Houston’s Artichoke Spinach Dip

Houston’s Artichoke Spinach Dip is a more complex spinach dip than most that you may have tried.  This appetizer has become my go-to dish for large parties and gatherings.  This recipe has multiple kinds of cheese and a hint of garlic to make this artichoke spinach dip extra tasty.  We hope you enjoy this version.  Houston’s Artichoke Spinach Dip has to be one of my favorite artichoke spinach dips, it is full of flavor, and this is one of the most popular recipes at CopyKat.com.

Homemade Houston's Spinach artichoke dip with crackers and pita chips.

Making Houston’s Artichoke Spinach Dip from Scratch

I have to confess I think that I love most anything that Houston’s 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.

Ingredients for Houstons Artichoke Dip.

Houston’s artichoke spinach dip is served piping hot at the table, I know you will love this treat. It is made with frozen spinach, artichokes, and several different types of cheese. You are going to love this flavor combination. Be sure to serve this dip with plenty of corn tortilla chips.

Houston artichoke dip can be made with this easy copycat recipe.

Love Artichokes? Be sure to try these clever artichoke recipes

Artichoke Salad
Olive Garden Hot Artichoke Dip
Easy Artichoke Dip
Cream of Artichoke Soup

Homemade Houston's spinach artichoke dip with crackers and pita chips.

Houston’s Artichoke Spinach Dip

You can recreate Houston's Artichoke Spinach Dip at home. 
4 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: Houston's Recipes
Servings: 8
Calories: 165kcal

Ingredients

  • 6.25 ounces marinated artichoke hearts
  • 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 food processor blend artichokes, Romano cheese, garlic and Parmesan cheese for about 1 - 1 1/2 minutes.
  • 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

Nutrition

Calories: 165kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 315mg | Potassium: 236mg | Fiber: 1g | Sugar: 0g | Vitamin A: 3915IU | Vitamin C: 14.8mg | Calcium: 214mg | Iron: 1.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Kyle Neven

    I’m not trying to be rude, but anyone who says your version of Houston’s Chicago Style Spinach Dip obviously didn’t follow your recipe precisely. I know this to be a fact as I’m friends with one of the line cooks at the Houston’s out here in Manhattan Beach, California.

    While he won’t tell me if it’s exact, as he signed a confidentiality agreement to never disclose the recipe, he did say it’s the closest one online.

    I have a feeling most folks who say it’s not it, didn’t invest in the best quality parmesan available – the one Houston’s uses — Parmigiano Reggiano.

    You have to use the very best ingredients available to get the taste spot on.

      • Margie Edwards

        4 stars
        I remember a waitress telling me there is gruyere cheese in there. No mozzarella! Try this recipe but substitute the gruyere. Then it’s the closest!

  2. Chef Frog

    Great base recipe… Make it your own by adding stuff like marinated sun dried Toms, fresh basil, crab, shredded chicken, whatever you like. Don’t be a copy ????

    • eric cohen

      Chef Frog, the whole point of visiting this website is b/c we want to make the same exact spinach dip from Houstons that we love. If you want to suggest variations or criticize visitors for copying then you’re on the wrong website.

    • Andrea

      FYI, if this helps this is what I know that are the ingredients but don’t know the ratio. You can probably figure it out.
      Sauce: oil, butter, onion, garlic, flour, ck stock, whole creme, raggiano, sugar, lemon, sour cream (might be for serving), Tabasco. At end of mix add spinach and artichokes. Garnish with raggiano!

  3. Ginny

    I made this last night, and it was wonderful, so close to the Houston’s version (which is delicious). I felt it needed just a pinch of salt and maybe a tiny bit more sour cream, which is what I’ll do next time. Thanks for figuring this out! Houston’s was our family’s favorite restaurant in Kansas City when we lived there. I’ll make this one regularly!

  4. Lbatson

    Thanks for your hard work on this….I have tried many times and failed, Houston’s spinach dip is by far, the best, and I can’t wait to try your recipe. I was a server there about 10 years ago, and got ‘busted’ by a cook while I was trying to write down the recipe. So sad that they won’t share, but I guess for a business, it makes sense. The only thing I remember from my menu test was ‘asiago cheese’ in case you try again! Good luck, and thanks, again!

  5. Sarah_n_14

    To thaw the spinach, can i heat it in the microwave or should i just let it sit out to thaw? Thanks for the advice!

  6. Sarah_n_14

    To thaw the spinach, can i heat it in the microwave or should i just let it sit out to thaw? Thanks for the advice!

    • Midmodtom

      I started microwaving my frozen spinach for 4 minutes on high for dishes like this. Let it it cool until you can touch it and press it dry through a fine mesh strainer. No issues with it ultimately being over-cooked

  7. Vegetarian

    This recipe looks really good, but it is not 100% accurate. I frequent Houston’s about once every other week and have been told countless times that the Spinach and Artichoke dip is sadly not vegetarian.

      • Jghaberkern

        I worked there and its fresh chicken stock, your also missing tabasco, fresh ginger and its monteray jack melted on top

      • Marci Wallace

        I also worked at Houston’s and it wasn’t called the Chicago style spinach and artichoke dip. Ours did not have any Monterey Jack cheese or chicken broth. It did however use Reggiano Parmesan cheese though… which is more expensive than regular parmesan.

  8. Jennifer

    I haven’t had this dip in at least three years, but your recipe brought back memories. I’m going to have to make this soon! 🙂

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