Houstons Spinach Artichoke Dip Recipe 55

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.

COPYCAT HOUSTON'S RESTAURANT'S ARTICHOKE SPINACH DIP

Steps:

• Preheat the oven to 350 degrees F. Grease a shallow baking dish. Combine the artichoke hearts, garlic, Romano cheese, and Parmesan cheese in a food processor and process for 1 minute or until mostly smooth. Combine the spinach, heavy cream, sour cream, and Mozzarella in a bowl. Add the artichoke mixture and stir well to combine. Transfer the artichoke-spinach mixture to the greased baking dish. Place the dip in the oven and bake at 350 degrees F for 25 minutes or until it is bubbly and heated through. Remove the artichoke spinach dip from the oven and serve hot/warm with tortilla chips, additional sour cream, and salsa on the side.

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.

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.

HOUSTON'S SPINACH AND ARTICHOKE DIP

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 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).