Best 9 Spinach And Artichoke Dip Like Houstons Recipes

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Spinach and artichoke dip is a beloved appetizer that combines the flavors of creamy spinach, cheesy artichokes, and a crispy breadcrumb topping. While it can be enjoyed at restaurants, many people love to recreate this dish at home. If you're looking for the perfect recipe to make spinach and artichoke dip just like the popular restaurant chain, Houston's, you've come to the right place. In this article, we'll guide you through the process of making this delicious dip, ensuring that every bite is bursting with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH ARTICHOKE DIP (HOUSTON'S RESTAURANT COPYCAT)



Spinach Artichoke Dip (Houston's Restaurant Copycat) image

Make Houston's delicious Spinach Dip with artichokes at home with this easy copycat recipe.

Provided by Stephanie Manley

Categories     Appetizer

Time 45m

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 165 kcal, Carbohydrate 3 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 315 mg, Fiber 1 g, ServingSize 1 serving

HOUSTON'S SPINACH AND ARTICHOKE DIP RECIPE



Houston's Spinach and Artichoke Dip Recipe image

Make our Houston's Spinach and Artichoke Dip Restaurant Recipe for your next party. Our Secret Restaurant Recipe tastes just like Houston's.

Provided by Mark

Categories     Appetizer     Dip     Party Recipe

Time 1h

Number Of Ingredients 13

2 1- pound bags fresh Spinach
1/8 pound Butter
1 teaspoons minced fresh Garlic
2 tablespoons minced Onions
1/4 cup Flour
1 pint Heavy Cream
2 teaspoons fresh squeezed Lemon Juice
1/2 teaspoon Tabasco Sauce (to taste)
1/2 teaspoon Salt (to taste)
2/3 cup freshly grated Parmesan Cheese
1/3 cup Sour Cream
1/2 cup grated Monterrey Jack Cheese
1 can Artichoke Hearts (drained and coarsely diced)

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)



Spinach Artichoke Dip (like Houston' s) image

I found this recipe online at Robbie's Recipe collection. She later changed the recipe she had listed, but I like this version much better.

Provided by The Giggle Box

Categories     Spreads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs fresh spinach (frozen works well too)
1/4 cup butter not margarine
1 tablespoon minced garlic, preferably fresh
2 tablespoons minced onions
1/4 cup flour
1 pint heavy cream
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
2/3 cup grated fresh parmesan cheese
1/3 cup sour cream, low fat okay
1/2 cup shredded monterey jack cheese
1 jar artichoke heart, coarsely chopped (Use canned, not marinated artichokes, about 5 or 6 in can)

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.

Nutrition Facts : Calories 509.4, Fat 46.3, SaturatedFat 25.1, Cholesterol 132.5, Sodium 662.4, Carbohydrate 13.8, Fiber 3.6, Sugar 1.1, Protein 13.7

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP



Almost-Famous Spinach-Artichoke Dip image

Houston's hugely popular spinach-and-artichoke appetizer wasn't always such a crowd pleaser. It started as a lowly side dish in the mid '80s, after Houston's first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant's Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel's recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can't get enough of it and wrote to us asking for the recipe. The company wouldn't divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
2 10-ounce bags spinach, stems removed
1 tablespoon unsalted butter
2 tablespoons minced onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1 1/4 cups whole milk
1/2 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 1/4 cups grated Parmesan cheese
1/4 cup sour cream, plus more for serving
1/2 cup shredded white sharp cheddar cheese
1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
Tortilla chips and salsa, for serving

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.

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

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



Houston's® Spinach Artichoke Dip Recipe - (5/5) image

Provided by LimericksLady

Number Of Ingredients 9

1 12-ounce box frozen chopped spinach, thawed
1/2 cup chopped canned artichoke hearts (not marinated)
1 tablespoon chopped white onion
1/4 cup heavy cream
1/4 cup sour cream
1 1/4 cups shredded Monterey jack cheese
1/3 cup grated Parmegiano Reggiano cheese
1/4 teaspoon garlic salt
tortilla chips, on the side

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).

SPINACH ARTICHOKE DIP RECIPE LIKE HOUSTON'S



Spinach Artichoke Dip Recipe Like Houston's image

Many restaurants make this dip, but the first I ever had was at Houston's and it is always the best. This is the closest recipe to theirs.

Provided by -Mary-

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 garlic cloves, minced
2 tablespoons minced onions or 1 tablespoon dried minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated pecorino romano cheese
2 teaspoons fresh-squeezed lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup sour cream
20 ounces frozen chopped spinach, thawed, squeezed dry
12 ounces artichoke hearts, drained, coarsely chopped
1/2 cup shredded white cheddar cheese

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.

Nutrition Facts : Calories 364.2, Fat 32.6, SaturatedFat 20, Cholesterol 109.2, Sodium 385.1, Carbohydrate 13.6, Fiber 5.9, Sugar 1.4, Protein 7.9

FABULOUS SPINACH AND ARTICHOKE DIP



Fabulous Spinach and Artichoke Dip image

If you love Applebee's® spinach and artichoke dip, this is the one for you. Serve with chips or bread and enjoy.

Provided by canderson09

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan-Romano cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
1 teaspoon minced garlic
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
  • Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 5.1 g, Cholesterol 28.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 523.8 mg, Sugar 1 g

HOUSTON'S ARTICHOKE SPINACH DIP RECIPE



Houston's Artichoke Spinach Dip Recipe image

Provided by longhornfans

Number Of Ingredients 8

1 (6.25 oz) Jar Marinated Artichokes (drained)
1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
1/2 tsp. Minced Garlic
1/3 C. Freshly Grated Romano Cheese
1/4 C. Freshly Grated Parmesan Cheese
1 C. Shredded Mozzarella Cheese
1/3 C. Cream or Half and Half
1/2 C. Sour Cream

Steps:

  • 1. 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. 2. In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. 3. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency. 4. Spray an oven proof shallow serving dish. 5. 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. 6. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.

Tips:

  • Use fresh spinach for the best flavor. If using frozen spinach, thaw and squeeze out excess water before using.
  • Use a good quality artichoke dip. You can make your own or use a store-bought brand.
  • Add other ingredients to your dip to taste, such as chopped bacon, red pepper flakes, or diced tomatoes.
  • Serve the dip warm with crackers, chips, or vegetables.
  • If you're making the dip ahead of time, store it in the refrigerator for up to 3 days. Reheat gently before serving.

Conclusion:

Spinach and artichoke dip is a delicious and easy appetizer that is perfect for any occasion. With just a few simple ingredients, you can make a dip that will be the hit of the party. So next time you're looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed!

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