Houstons Artichoke Spinach Dip Recipes

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HOUSTON'S SPINACH AND ARTICHOKE DIP



Houston's Spinach and Artichoke Dip image

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. Recipe courtesy of Houston's Restaurant.

Provided by Lorac

Categories     Cheese

Time 35m

Yield 4 cups, 20 serving(s)

Number Of Ingredients 7

1/2 cup grated romano cheese (2 oz)
1 clove garlic, peeled
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (6 1/2 ounce) jar marinated artichoke hearts, drained
8 ounces soft garlic-chive cream cheese
2 large eggs
4 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 375°F.
  • Place Romano cheese in a food processor.
  • While running, drop garlic in the feed tube.
  • Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
  • Turn into a casserole dish and fold in Mozzarela.
  • Bake 20-25 minutes or until heated through.

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 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

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.

"JUST LIKE HOUSTON'S" SPINACH-ARTICHOKE DIP



My friend Sally Reiser shared this recipe in a Briarwood Christian School cookbook years ago, and it's still one of the most popular party food recipes in my circles! A savory low carb and Keto appetizer, I'm not sure it's the exact Houston's recipe but it tastes as good (perhaps better) to me. It can be made in one large quiche...

Provided by Jamie Tarence

Categories     Vegetable Appetizers

Time 40m

Number Of Ingredients 13

2 pkg frozen chopped spinach
1 onion, chopped
1 jar(s) (14 oz) artichoke hearts, drained and chopped
2 clove garlic, minced
1 stick butter
1 pkg (8 oz) cream cheese
3/4 c heavy whipping cream
8 oz shredded monterey jack cheese (i use pepper jack)
4 oz shredded swiss cheese
4 oz shredded mozzarella cheese
1/2 tsp cayenne pepper
salt and pepper to taste
4 oz shredded fresh parmesan cheese ~not from the green can;)

Steps:

  • 1. Cook and drain spinach; squeezing well until all water is completely removed.
  • 2. Melt butter in large skillet; saute onion until tender.
  • 3. Add garlic to onion mixture.
  • 4. Stir spinach and artichokes into sauted onion mixture, mixing well.
  • 5. Beat cream cheese with mixer, gradually adding whipping cream, until smooth.
  • 6. In large bowl, stir all ingredients (except parmesan cheese) together until well blended.
  • 7. Put in microwave safe baking dish or oven safe baking dish.
  • 8. Refrigerate at least two hours.
  • 9. Top with parmesan and microwave until warm or bake at 350 F until bubbly (20 minutes or so).
  • 10. Serve with baked pita, tortilla chips, or corn chips. For low carb or Keto dieters, this is delicious served with crudités such as cauliflower, celery and carrot discs.
  • 11. The dip can be microwaved or baked. I prefer baking, as the edges get golden and the cheese gets a slightly crisp edge. If you microwave, I suggest cooking at 80% and in 5 minute increments.
  • 12. Make ahead: This dip is super easy to prep a day or two before a party. Simply make the dip up to the point of cooking (but do not cook). Place the mixture into an airtight container and refrigerate. Just before the party, spread the dip into one medium or several smaller dishes to heat before serving.

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 (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.

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