Best 9 Just Like Houstons Spinach Artichoke Dip Recipes

SPINACH ARTICHOKE DIP (HOUSTON'S RESTAURANT COPYCAT)

Steps:

• 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.

HOUSTON'S SPINACH AND ARTICHOKE DIP RECIPE

Steps:

• Steam the spinach. Strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside.
• In heavy saucepan, melt butter.
• Add garlic and onions and saute about 3-5 minutes.
• Add flour to make a roux. Stir and cook about 1 minute.
• Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.
• When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
• Remove from heat and let stand 5 minutes.
• Stir in sour cream.
• Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted
• Serve immediately, or portion and microwave to order.
• Serve with salsa, sour cream and tortilla chips for dipping.

SPINACH ARTICHOKE DIP (LIKE HOUSTON' S)

Steps:

• Steam spinach (or defrost if frozen).
• Strain and squeeze through cheesecloth.
• Must be very dry.
• Chop finely and set aside.
• In heavy saucepan, melt butter.
• Add garlic and onions and sauté about 3-5 minutes.
• Add flour to make a roux.
• Stir and cook about 1 minute.
• Slowly add heavy cream, stirring with a whisk to prevent lumping.
• Mixture will thicken at the boiling point.
• When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
• Remove from heat and let stand for 5 minutes.
• Stir in sour cream.
• Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese.
• Stir until cheese is melted.
• Serve immediately.
• OR: Preheat oven to 350 degrees.
• Put dip in oven safe container and sprinkle with Parmesan cheese.
• Heat for 10 minutes, or until cheese on top is melted.
• This is a good way to reheat the dip.
• Notes: Serve with salsa, sour cream, and tortilla chips for dipping.

SPINACH ARTICHOKE DIP RECIPE LIKE HOUSTON'S

Steps:

• In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
• -Stir in flour and cook for 1 minute.
• -Slowly whisk in cream and broth and continue cooking until boiling.
• -Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
• -Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
• -Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
• -Sprinkle cheddar evenly over top(s).
• -At this point, the dip can be refrigerated until ready to serve, if desired.
• -Microwave dip on 50% power just until cheese has melted.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

ARTICHOKE & SPINACH DIP RESTAURANT STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
• In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
• Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

BAKED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
• Bake for 15 to 20 minutes, or until hot and bubbly.

HOUSTON'S® SPINACH ARTICHOKE DIP RECIPE - (5/5)

Steps:

• 1. Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe glass or ceramic bowl. Cover bowl with plastic wrap, then cut a small slit in the center of the wrap so that the steam can sneak out. Microwave on high for 4 minutes. Keep spinach covered while you prepare the cream sauce. 2. Combine cream, sour cream, jack cheese, grated Parmegiano Reggiano cheese, and garlic salt in a medium saucepan over medium/low heat. Heat this up slowly for about 10 minutes or until the sauce reaches a simmer and thickens. Just don't let the mixture boil. 3. Add the spinach mixture to the sauce and continue to heat over medium/low. Cook for about 10 more minutes or until mixture reaches a thick dip-like consistency. Pour into a bowl and serve with tortilla chips for dipping (or crackers, bread, whatever you want).