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
- In a 2 qt. saucepan over medium heat, saute garlic and onion in butter until golden, about 3-5 minutes.
- Stir in flour and cook for 1 minute.
- Slowly whisk in cream & 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, and sprinkle cheddar evenly over top.
- At this point, the dip can be refrigerated until ready to serve, if desired.
- Microwave dip on 50% power just until cheese has melted.
Serve hot with tortilla chips for dipping, and sour cream and salsa.