Spinach Dip from Houston’s Restaurant

Houston’s Spinach Artichoke 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 Spinach Artichoke Dip has to be one of my favorite dips. This is a no mayo Spinach Artichoke dip, so this one is super delicious.

homemade Houston's Artichoke Spinach Dip and crackers

Making Houston’s Spinach and Artichoke Dip from Scratch

I have to confess I think that I love most 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. When you take your first bite, you are going to love this copycat spinach artichoke dip.

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
Ingredients for Houstons Artichoke Dip.

How to make Houston’s Spinach Dip Recipe

  1. In a food processor, blend artichokes, Romano cheese, garlic, and Parmesan cheese until minced but not into a paste.
  2. In a large bowl, stir together the drained spinach, cream, sour cream, and mozzarella.
  3. Add artichoke mixture to the mixing bowl and stir to combine.
  4. Coat an oven-proof shallow serving dish with non-stick cooking spray.
  5. Pour the artichoke mixture into the dish and bake for 20 to 25 minutes at 350 degrees, until bubbly and the cheese is melted.
  6. Remove the dish from the oven and serve immediately.

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. Be sure to serve this dip with plenty of corn tortilla chips, crackers, crudites or pita chips. Maybe you want to serve this up with some hot sauce, no matter what, you are going to love this low-carb spinach artichoke dip.

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

How to store homemade spinach and artichoke dip

Should you have any leftover dip, you should 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 spinach artichoke dip

Yes, you can reheat spinach artichoke dip. I like to add a tablespoon or two of whipping cream to the leftover dip, and I give it a stir. Then I recommend placing the leftover dip into an oven-safe dish and reheating at 350 degrees until the dip is warm..

Do you love artichokes? Try these recipes

Hot Party Dip Recipes

More Houston’s Copycat Recipes

Be sure to check out more of my easy party dip recipes and the best casual dining restaurant copycat recipes.

homemade Houston's Artichoke Spinach Dip and crackers

Spinach Artichoke Dip (Houston’s Restaurant Copycat)

Make Houston's delicious Spinach Dip with artichokes at home with this easy copycat recipe.
4.89 from 26 votes
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Course: Appetizer
Cuisine: American
Keyword: Houston’s Recipes, Spinach artichoke dip, spinach dip
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 165kcal


  • 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


  • 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.



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

About Stephanie Manley

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


  1. 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

  2. Kim

    4 stars
    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.

  3. Margie

    4 stars
    Love this recipe but the real Houston’s restaurant doesn’t use mozzarella but Gruyère cheese instead. Also don’t use marinated artichokes.

  4. Dorie Kinney

    5 stars
    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.

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Yes, you CAN make it at home! 
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