Houston's Spinach and Artichoke Dip is a creamy, baked appetizer layering spinach, artichoke hearts, and two cheeses with garlic-chive cream cheese. This steakhouse classic delivers rich, restaurant-quality flavor at home.
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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.
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 10–15 minutes or in a microwave-safe bowl at 50% power, stirring occasionally.
Yes. Assemble the dip in a baking dish, cover, and refrigerate up to 24 hours. Add 5–10 extra minutes to the baking time if baking from cold.
Thaw spinach completely, then place in a fine-mesh strainer or clean kitchen towel and press firmly to remove as much liquid as possible. This prevents a watery dip.
Yes. Use about 12 ounces fresh spinach, blanch it for 1 minute, drain, cool, and squeeze dry before adding to the mixture.
Bake until the dip is heated through and the top is lightly golden, typically 20–25 minutes at 350°F (or until a thermometer reads 160°F at the center).
No. This recipe contains romano cheese, mozzarella, cream cheese, and eggs. Dairy-free and vegan versions would require significant substitutions.
