Spinachartichokediplikehoustons Recipes

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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

BAKED ARTICHOKE AND SPINACH DIP



Baked Artichoke and Spinach Dip image

Baked Artichoke and Spinach Dip is a warm, gooey and cheesy dip filled with spinach, artichokes hearts, green onions, cheese, and mozzarella. Then it is baked until the cheese completely melts and heated through. So good, you can't stop eating it.

Provided by Anna and Liz

Time 30m

Number Of Ingredients 14

1 - (10-ounce) package frozen chopped spinach - thawed, squeeze out excess liquid.
1 - (9-ounce) package frozen artichoke hearts - thawed, squeeze excess liquid.
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil - divided
1 medium sweet onion or 3 green scallions- diced
2 garlic cloves - minced
1 cup sour cream
1/2 cup heavy cream
1/4 cup of half and half
1/3 cup grated pecorino cheese
1/3 cup grated Parmigiano-Reggiano cheese
3/4 tsp. salt
1/8 tsp. black pepper
1/2 cup shredded part-skim mozzarella cheese, plus extra

Steps:

  • Preheat oven to 350 degrees F (176.7 C)
  • In a food processor or electric hand chopper, finely chop artichokes and spinach.
  • In a large non-stick skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter and heat on medium heat. Add the onion and saute for 3 minutes, until softened. Then add the garlic and saute for an additional 2 minutes.
  • Toss into the skillet the spinach and artichokes and stir well to combine, while sauteing to flavor them. Add the additional tablespoon of olive oil, and season the vegetables with salt, and black pepper.
  • Saute the mixture on low heat for about 3 to 4 minutes, stirring occasionally. Taste the mixture and adjust the salt and pepper, if needed. Turn off heat.
  • Transfer the mixture into a medium bowl. Add the rest of the ingredients and use a fork to blend all the ingredients together.
  • Transfer mixture into a 9 x 12 oval baking dish and spread evenly. Scatter on top with about 2 tablespoons of grated Parmesan cheese. And for those who love extra gooey cheese on top, sprinkle on top with 1/4 cup shredded mozzarella.
  • Bake for 15 to 17 minutes.
  • Remove and serve immediately. Serves many.

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

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 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.

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.

"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.

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