After countless visits to Houston’s restaurant and probably too many dollars spent, I finally cracked the code to their legendary spinach artichoke dip. The secret? 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 cost.
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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. When you take your first bite, you will love this copycat spinach artichoke dip.
What Makes Houston’s Artichoke Spinach Dip So Good?
The magic happens when three distinct cheeses combine with perfectly prepared spinach and artichokes. Romano provides saltiness, Parmesan adds nuttiness, and mozzarella creates that irresistible creamy texture. Using sour cream and heavy cream instead of mayonnaise elevates the flavor profile to restaurant quality.
Perfect For…
- Game day parties
- Holiday gatherings
- Dinner party appetizer
- Potluck contribution
- Family movie night
- Casual entertaining
Artichoke Spinach Dip Ingredients
Here’s what you need to make spinach artichoke dip:
- Marinated artichoke hearts – Provide tangy flavor and hearty texture
- Frozen chopped spinach – Creates the foundation and adds nutritional value
- Garlic – Delivers essential aromatic flavor
- Romano cheese – Contributes distinctive saltiness
- Parmesan cheese – Adds nutty depth of flavor
- Mozzarella cheese – Creates a creamy, stretchy texture
- Heavy cream or half and half – Provides richness and smooth consistency
- Sour cream – Adds tanginess and helps bind ingredients
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.
Storage and Reheating Instructions
- Reheating: Place in an oven-safe dish with 1-2 tablespoons of heavy cream, stir, and heat at 350°F until warm and bubbly
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Not recommended as dairy can become grainy when thawed
Houston’s Famous Three-Cheese Spinach Artichoke 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
- The key to perfect texture is ensuring the spinach is thoroughly drained. Excess moisture will make your dip watery.
- For best flavor, allow cheeses to come to room temperature before mixing.
- Grating your own cheese rather than using pre-shredded varieties will result in smoother melting.
- If you prefer a more golden top, place under the broiler for the final 1-2 minutes.
Nutrition
Do you love artichokes? Try these recipes!
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.
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.
Thanks, it’s really hard to get a substitute for this brand of cheese. I buy mine at Costco to help save money on it.
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!
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 ????
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.
Wow this looks fabulous hope when i will make it taste the same as Houston’s. This dip recipe is so simple to make and also looks like very healthy.
I’m sorry to say in my opinion, this recipe taste nothing like Houston’s!
I am really sorry you didn’t like the recipe, I imagine for you it was a complete waste of time. I am sorry.
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!
We love Houston’s spin dip and now I don’t need to spend a fortune enjoying it! YUM!
wow, this look SO fabulous
it definitely uses reggiano, asiago and tabasco (franks) and heavy cream.
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!
I am so glad you enjoyed this.
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!
I normally just let it thaw out on the counter.
I normally just let it thaw out on the counter.
I normally just let it thaw out on the counter.
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!
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!
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
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.
Exactly. They use chicken stock in their dip.
hi, does the artichokes come from a can or do you take them out from the real vegetable?
Mine come from either a can or a glass jark, I do not use fresh artichokes for this recipe.
thank you! and one last thing.. in this sentence ” Spray an oven proof shallow serving dish” with what do you spray the dish?
A non stick spray like “Pam”
thank you! and one last thing.. in this sentence ” Spray an oven proof shallow serving dish” with what do you spray the dish?
Can y this recipe be prepared ahead of time and put in fridge and then bake right before serving?
Yes you can make this recipe ahead of time and reheat later.
Stephanie
i used to work at houston’s and i know for a fact that their chicago-style artichoke spinach dip is made with chicken broth.
do u remember the recipe from when you worked there?
I never worked at Houston’s.
I worked there and its fresh chicken stock, your also missing tabasco, fresh ginger and its monteray jack melted on top
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.
I’m going to try this tomorrow for Memorial Day. Thanks Stephanie!
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! 🙂