This spinach artichoke dip replicates Houston's restaurant version using a roux-based cream sauce, pecorino romano, and a touch of hot sauce for depth. It's richer and more savory than typical versions, making it a standout appetizer or party dip.
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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.
Store covered in the refrigerator up to 3 days. Reheat gently in a 300°F oven or on the stovetop over low heat, stirring often to maintain creaminess.
Yes. Prepare it fully, transfer to a baking dish, cover, and refrigerate up to 24 hours. Bake at the same temperature, adding 5–10 minutes to the cooking time since it starts cold.
Serve with crackers, toasted bread, crostini, or fresh vegetable crudités for dipping.
Parmesan works as a substitute, though it will be slightly less sharp. Use the same amount. Avoid pre-shredded cheese; grate it fresh for a smoother sauce.
Use real butter and heavy cream, not shortcuts. Cook over medium heat and stir often to emulsify the sauce evenly. Don't overheat or the cream may separate.
Not recommended. The butter roux, heavy cream, and cheese are essential to this recipe's signature texture and flavor. Substitutes will produce a very different result.
