Houston’s Spinach Artichoke Dip: Restaurant Secret Revealed

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.

Copycat Houston's spinach artichoke dip on a platter with pita chips and crackers.

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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
Copycat Houston's spinach artichoke spinach ingredients in bowls.

How to Make Houston’s Spinach Dip Recipe

  1. Blend artichokes, Romano cheese, garlic, and Parmesan cheese in a food processor until minced but not into a paste.
  2. In a large bowl, stir together the drained spinach, cream, sour cream, and mozzarella.
  3. Add the 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 Fahrenheit until bubbly and the cheese is melted.
  6. Remove the dish from the oven and serve immediately.
Copycat Houston's spinach artichoke dip, pita chips, and crackers on a platter.

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
Copycat Houston's spinach artichoke dip, pita chips, and crackers on a tray.
Copycat Houston's spinach artichoke dip on a platter with pita chips and crackers.

Houston’s Famous Three-Cheese Spinach Artichoke Dip

Creamy, restaurant-quality spinach artichoke dip with three cheeses and no mayo. Ready in 35 minutes and perfect for any gathering!
4.92 from 37 votes
Print Pin Rate Add to Collection
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

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

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

Do you love artichokes? Try these recipes!

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About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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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! 🙂

4.92 from 37 votes (32 ratings without comment)

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