This is my copycat version of the famous Houston’s Spinach Artichoke Dip and it’s one of our favorite appetizers of all time! It’s also one of the most popular appetizer recipes that I’ve ever shared. Andrew asked me to make my version of it so that we can enjoy it at home. After a few trips to Houston’s (Hillstone) for some R&D and rounds of testing, we finally got it just right! Although it’s not exact, it’s safe to say that we’re hooked!
It’s the perfect appetizer that you can prep ahead and pop into the oven before serving. I love serving it in smaller dishes but you can also use a larger baking dish. This is sure to be a crowd pleaser, I highly recommend trying this recipe out for game day, Thanksgiving, and the holidays. Don’t forget to serve it with plenty of tortilla chips!
How To Make My Copycat Houston’s Spinach Artichoke Dip
Here’s a video of how I made my copycat Houston’s Spinach Artichoke Dip! For another delicious small dish, check out my classic Homemade Cranberry Sauce recipe that’s perfect for a Thanksgiving dinner side dish.
Ingredients
- 20 ounces frozen spinach (thawed, squeezed dry, and chopped)
- 14 ounces artichoke hearts, drained and chopped
- ¼ cup all-purpose flour
- ½ cup unsalted butter
- ¼ small yellow onion, finely chopped
- 1 tablespoon dried minced onion
- 3 cloves garlic, chopped or grated
- ½ cup chicken broth
- 2 cups heavy cream
- ¼ cup sour cream
- 2 tablespoons cream cheese
- ½ cup finely grated Pecorino Romano
- ½ cup sharp white cheddar, shredded
- ¼ cup mozzarella, shredded
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon cayenne
- Squeeze of lemon juice
Step-By-Step Recipe Method
- Preheat the oven to 350 degrees.
- In a large dutch oven or pot, cook the butter, onion, dried onion, and garlic on medium heat until golden brown.
- Add the flour and stir to combine. Then add the chicken broth and, while whisking, add the heavy cream. Bring to a boil.
- Reduce the heat to medium-low and add the cayenne, salt, pepper, and lemon juice. Stir to combine. Add the Pecorino Roman, cheddar, and mozzarrella, then stir to combine. Remove from heat and let the mixture sit for a few minutes.
- Stir in the sour cream and cream cheese to the mixture. Gently mix in the spinach and artichoke hearts.
- Transfer the mixture to a baking dish and sprinkle additional cheddar on top. Bake for 15-20 minutes. Broil for 2-3 minutes if desired.
