Houston's Three-Cheese Spinach Artichoke Dip

Name: Houston's Three-Cheese Spinach Artichoke Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 6.25 ounces marinated artichoke hearts (drained); 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

Houston's Three-Cheese Spinach Artichoke Dip combines fresh spinach, marinated artichokes, and a blend of romano, parmesan, and mozzarella for a creamy, mayo-free appetizer that delivers restaurant quality in 35 minutes.

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Total

45 min

Servings

Difficulty

Easy

Recipe Source

View original recipe

From Copykat

Ingredients

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6.25 ounces marinated artichoke hearts (drained)
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

8 Ingredients

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Instructions

1
In a food processor blend the drained artichokes, Romano cheese, garlic and Parmesan cheese for until the mixture has been chopped into fine pieces.
2
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.
3
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.
4
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.

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Tips & Notes

Pro tips

Drain the thawed spinach aggressively—squeeze it in a clean kitchen towel to remove all excess moisture, which is the leading cause of watery dip.
Grate the romano and parmesan fresh if possible; they melt more evenly than pre-shredded and won't make the dip grainy or separated.
Stir the mixture gently but thoroughly before baking to ensure even cheese distribution and consistent creaminess throughout.
If the dip breaks or looks oily after baking, stir in 1–2 tablespoons of sour cream off heat to re-emulsify.

Substitutions

Heavy cream → half and half (slightly less rich but still creamy)
Sour cream → Greek yogurt (tangier flavor, similar body)
Marinated artichoke hearts → canned artichoke hearts (use same amount, but drain and pat dry; less flavorful)
Mozzarella → provolone (slightly sharper taste, same melt behavior)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 10–15 minutes or in a skillet over low heat, stirring frequently.

Common Questions

Can I use fresh spinach instead of frozen?

Yes, use about 12-14 ounces fresh spinach. Blanch it briefly, squeeze out excess moisture thoroughly, then chop finely before adding to ensure the dip isn't watery.

Is this dip better served hot or cold?

This dip is best served warm. The cheese melts and blends smoothly when heated, creating the creamy texture that makes it appetizing.

Can I make this dip ahead of time?

Yes, prepare the mixture up to 24 hours ahead and refrigerate. Bake just before serving, adding 5–10 minutes to the baking time if starting from cold.

What's the best way to drain the artichokes and spinach?

For artichokes, rinse and press gently with paper towels. For frozen spinach, thaw completely and squeeze out all excess liquid in a clean kitchen towel—this prevents a watery dip.