Spinach & Artichoke Dip (similar to Houston’s)

If you have ever been to Houston’s restaurant, then I’m sure you’ll agree with me that their signature spinach and artichoke dip is beyond delicious! I’ve been making a similar dish for years, and it’s always what I bring to parties or a dinner at someone’s house. Needless to say, it’s devoured in record time and I’m always asked for the recipe. Truth to be told, I actually have two, and have served them both. At some point, I will have to make the two at the same time and have my friends vote on which one they think is the winner, although I think this one will come out on top. I must warn you that this is not a low-calorie appetizer, but it is sure to please!


  • 1 tbsp minced fresh garlic (about 2 cloves)
  • 2 tbsp minced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups heavy whipping cream
  • 1/4 cup chicken broth
  • 2/3 cup fresh-grated Pecorino Romano cheese
  • 2 tsp fresh-squeezed lemon juice
  • 1/2 tsp hot sauce
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 2 (10 oz.) boxes frozen chopped spinach – thawed, squeezed dry
  • 12 oz. jar artichoke hearts in water (not oil) – drained, coarsely chopped
  • 1/2 cup shredded white cheddar cheese


  1. In a 2 qt. saucepan over medium heat, saute garlic and onion in butter until golden, about 3-5 minutes.
  2. Stir in flour and cook for 1 minute.
  3. Slowly whisk in cream & broth, and continue cooking until boiling.
  4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted.
  5. Remove from heat and allow to cool for 5 minutes.
  6. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
  7. Fold the mixture into a microwave-safe serving dish, and sprinkle cheddar evenly over top.
  8. At this point, the dip can be refrigerated until ready to serve, if desired.
  9. Microwave dip on 50% power just until cheese has melted.

Serve hot with tortilla chips for dipping, and sour cream and salsa.

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