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.
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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.
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. When coupled with sour cream and heavy cream rather than mayo, the final product boasts the highest quality you can imagine in a spinach artichoke dip.
Furthermore, the combination of artichokes, spinach, and garlic with the dairy ingredients creates a highly savory flavor. There are multiple reasons why this dip is so delicious, not just one simple reason!
Why You Should Try This Recipe
You don’t have to make a reservation at Houston’s restaurant to enjoy this incredibly rich, 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 to make since you can use a food processor, which saves 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
- In a food processor, blend artichokes, Romano cheese, garlic, and Parmesan cheese 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.
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.
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 if you wish. 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.
Honestly, the list goes on and on because its flavor pairs with a variety of foods.
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 Artichoke Spinach 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 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.
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.
Stephanie
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.
Margie Edwards
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!
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.
Smita Mehta
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.
Suzie
I’m sorry to say in my opinion, this recipe taste nothing like Houston’s!
Stephanie
I am really sorry you didn’t like the recipe, I imagine for you it was a complete waste of time. I am sorry.
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!
Meg
We love Houston’s spin dip and now I don’t need to spend a fortune enjoying it! YUM!
Heather @FrenchPress
wow, this look SO fabulous
james sharp roberts
it definitely uses reggiano, asiago and tabasco (franks) and heavy cream.
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!
Stephanie Manley
I am so glad you enjoyed this.
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!
Anonymous
I normally just let it thaw out on the counter.
Anonymous
I normally just let it thaw out on the counter.
Anonymous
I normally just let it thaw out on the counter.
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!
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
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.
Vegetarian2
Exactly. They use chicken stock in their dip.
Karlita TPB
hi, does the artichokes come from a can or do you take them out from the real vegetable?
Stephanie Manley
Mine come from either a can or a glass jark, I do not use fresh artichokes for this recipe.
Karlita TPB
thank you! and one last thing.. in this sentence ” Spray an oven proof shallow serving dish” with what do you spray the dish?
Anonymous
A non stick spray like “Pam”
Karlita TPB
thank you! and one last thing.. in this sentence ” Spray an oven proof shallow serving dish” with what do you spray the dish?
DONNA
Can y this recipe be prepared ahead of time and put in fridge and then bake right before serving?
Stephanie
Yes you can make this recipe ahead of time and reheat later.
Stephanie
tess
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.
megan
do u remember the recipe from when you worked there?
Stephanie
I never worked at Houston’s.
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.
Marci Wallace
I’m going to try this tomorrow for Memorial Day. Thanks Stephanie!
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! 🙂