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Houstons Spinach Dip Recipe

houstons-spinach-dip-recipe

5 from 3 votes
If you’ve ever fallen head over heels with Houston’s or Hillstone’s decadent, gooey, sinful spinach artichoke dip, this is bound to make your whole week. It has every ounce of creamy richness, melty cheese pull, and comforting restaurant flavor that we all want.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Sauce
Cuisine: American
Calories: 60
Ingredients Equipment Method Video Notes

Ingredients
  

  • 16 oz frozen spinach microwaved and squeezed dry
  • 16 oz frozen artichoke hearts not marinated, cooked and chopped
  • 1 medium sweet onion chopped
  • 2 tablespoons butter
  • 1 8 oz package cream cheese, softened
  • 8 oz Monterey Jack shredded
  • 8 oz mozzarella shredded
  • 6 –8 oz Swiss cheese shredded
  • Parmesan for topping
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Equipment

  • Cast-iron mini skillets or casserole dish
  • Mixing bowls
  • Microwave-safe bowls
  • Skillet for onions
  • Rubber spatula
  • Baking sheet

Method
 

  1. Microwave the spinach for just about 4 minutes. Drain and squeeze out as much water as you can to keep the dip creamy instead of watery.
  2. In a skillet, melt the butter and sauté the sweet onion until tender and fragrant. Remove from the heat and stir in the spinach.
  3. Shred Monterey Jack, mozzarella, and Swiss cheese. These cheeses yield the flavor most like the restaurant version.
  4. In a small bowl, combine the salt, pepper, cayenne, onion powder, and garlic powder.
  5. Microwave frozen artichoke hearts, drain very well, and chop into bite-size pieces.
  6. In a large bowl, mix softened cream cheese with the seasoning. Then add the artichokes, chopped spinach, and onion mixture. Finally fold in all the shredded cheese until thoroughly combined. Bake until hot, bubbly, and perfectly melty.
  7. Transfer the mixture to mini cast-iron skillets, or a casserole, and if desired, top with Parmesan cheese, and bake at 450°F.7–10 minutes for small skillets 7–10 minutes for small skillets
  8. Serve with tortilla chips or pita chips, pico de gallo or salsa, and, on the side, don’t forget the lemon wedges, just like in the video!

Video

Notes

Store leftovers in an airtight container for up to 3 days. When reheating, warm in the oven at 350°F until hot and cheesy again. The microwave works too, but the oven brings back the best texture. If the dip thickens in the fridge, stir in 1–2 tablespoons of milk before reheating for extra creaminess.