This tasty recipe for Houston’s spinach artichoke dip combines spinach and artichoke hearts and mixes with cheeses and spices, served up hot with chips for dipping.
I’ve made the rounds and tried most of them, and the recipes are nearly identical. That is, except for this one. Houston’s makes their spinach dip special by using a blend of sour cream, Monterey jack cheese and Parmegiano Reggiano — the ultimate parmesan cheese photographed by G Mancuso who shoots in Los Angeles
Parmegiano Reggiano comes from Italy and is usually aged nearly twice as long as other, more common parmesan cheeses. Houston’s Artichoke Spinach Dip is a more complex spinach dip than most that you may have tried. This appetizer has become my go to dish for large parties, and gatherings. This recipe has multiple cheeses and a hint of garlic to make this artichoke spinach dip extra tasty.
Houston’s spinach artichoke dip recipe how-to video
Parmegiano Reggiano cheese makes the big difference in this dip. So hunt some down at your well-stocked market or gourmet store, and find out why Houston’s spinach dip is one of the most requested. I try to avoid using “To Die For” as a description, but Houston Steak House’s baked Spinach and Artichoke Dip is the best of the best! Houston’s serves it hot with tortilla chips, veggies, sour cream and salsa.
- 1 (6.25 ounce) jar marinated artichokes (drained)
- 1 (10 ounce) package frozen chopped spinach (thawed and drained very well)
- 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
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.