Spinach Artichoke Dip (Houston's Restaurant Style) | CookOS

Spinach Artichoke Dip (like Houston' s)

Name: Spinach Artichoke Dip (Houston's Restaurant Style)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 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)

This spinach artichoke dip replicates Houston's restaurant version with fresh spinach, butter, heavy cream, and real parmesan cheese. The creamy, garlicky base and lemon juice brightness make it a standout appetizer that tastes restaurant-quality at home.

🏷️Spinach 🏷️Cheese 🏷️Greens 🏷️Vegetable 🏷️Brunch 🏷️< 60 mins

About·Privacy·Terms

Total

45 min

Servings

Difficulty

Hard

Recipe Source

View original recipe

From Food.com · by The Giggle Box

Ingredients

Check what you already have. We'll leave it off your shopping list.

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)

13 Ingredients

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

CookOS may earn a commission from Instacart orders.

Instructions

1
Steam spinach (or defrost if frozen).
2
Strain and squeeze through cheesecloth.
3
Must be very dry.
4
Chop finely and set aside.
5
In heavy saucepan, melt butter.
6
Add garlic and onions and sauté about 3-5 minutes.
7
Add flour to make a roux.
8
Stir and cook about 1 minute.
9
Slowly add heavy cream, stirring with a whisk to prevent lumping.
10
Mixture will thicken at the boiling point.
11
When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
12
Remove from heat and let stand for 5 minutes.
13
Stir in sour cream.
14
Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese.
15
Stir until cheese is melted.
16
Serve immediately.
17
OR: Preheat oven to 350 degrees.
18
Put dip in oven safe container and sprinkle with Parmesan cheese.
19
Heat for 10 minutes, or until cheese on top is melted.
20
This is a good way to reheat the dip.
21
Notes: Serve with salsa, sour cream, and tortilla chips for dipping.

Was this recipe helpful?

Tips & Notes

Pro tips

Use fresh minced garlic and onions rather than jarred versions for deeper flavor that matches the restaurant version.
Make a proper roux by cooking the butter and flour together for 1-2 minutes before adding cream to ensure the dip thickens smoothly.
Squeeze excess moisture from spinach thoroughly to prevent the dip from becoming watery during cooking.
Add lemon juice at the end and taste before serving—it brightens the richness of the cream and parmesan without overpowering.

Substitutions

Heavy cream → sour cream or cream cheese mixed with milk (note: will be slightly tangier)
Fresh parmesan → good-quality grated parmesan from a block rather than pre-shredded (note: melts more smoothly)
Fresh squeezed lemon juice → bottled lemon juice (note: use slightly less as it's more concentrated)

Storage & make-ahead

Store leftover dip in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, stirring frequently to maintain creamy texture.

Common Questions

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw it completely and squeeze out excess moisture to prevent a watery dip.

How do I prevent the dip from being too thin?

The flour and butter create a roux base that thickens the cream. Cook the roux 1-2 minutes before adding cream, and simmer gently until it reaches your desired consistency.