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Creamy Spinach and Artichoke Dip Inspired by Houston’s Restaurant

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Ingredients

Adjust Servings:
2 lbs fresh spinach (frozen works well too)
1/4 cup butter not margarine
1 tablespoon minced garlic, preferably fresh
2 tablespoons minced onions
1/4 cup flour
1 pint heavy cream
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon tabasco sauce
1/2 teaspoon salt
2/3 cup grated fresh parmesan cheese
1/3 cup sour cream, low fat okay
1/2 cup shredded monterey jack cheese
1 jar artichoke heart, coarsely chopped (use canned, not marinated artichokes, about 5 or 6 in can)

Nutritional information

509.4
Calories
416 g
Calories From Fat
46.3 g
Total Fat
25.1 g
Saturated Fat
132.5 mg
Cholesterol
662.4 mg
Sodium
13.8 g
Carbs
3.6 g
Dietary Fiber
1.1 g
Sugars
13.7 g
Protein
285g
Serving Size

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Creamy Spinach and Artichoke Dip Inspired by Houston’s Restaurant

Features:
    Cuisine:

    I put the spinach and artichoke dip in a casserole bowl and added more cheese on the top covered it in aluminum foil and bake it on 350 until it was hot and bubbly. This is the best spinach artichoke dip recipe out there! My whole family absolutely loves it.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spinach Artichoke Dip (like Houston’ s), I found this recipe online at Robbie’s Recipe collection She later changed the recipe she had listed, but I like this version much better , I put the spinach and artichoke dip in a casserole bowl and added more cheese on the top covered it in aluminum foil and bake it on 350 until it was hot and bubbly This is the best spinach artichoke dip recipe out there! My whole family absolutely loves it , Now that is what I am talking about!!! REAL spinach dip with a true white sauce base instead of using mayonnaise YUK This is a great recipe, it does taste a lot like the spinach dip at Houston’s It is also easy to change this up, add pepper’s or whatever cheese you like to the sauce base, it is terrific!! :))


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    Steps

    1
    Done

    Steam Spinach (or Defrost If Frozen).

    2
    Done

    Strain and Squeeze Through Cheesecloth.

    3
    Done

    Must Be Very Dry.

    4
    Done

    Chop Finely and Set Aside.

    5
    Done

    in Heavy Saucepan, Melt Butter.

    6
    Done

    Add Garlic and Onions and Saut About 3-5 Minutes.

    7
    Done

    Add Flour to Make a Roux.

    8
    Done

    Stir and Cook About 1 Minute.

    9
    Done

    Slowly Add Heavy Cream, Stirring With a Whisk to Prevent Lumping.

    10
    Done

    Mixture Will Thicken at the Boiling Point.

    11
    Done

    When It Thickens, Add Lemon Juice, Tabasco, Salt and Parmesan Cheese.

    12
    Done

    Remove from Heat and Let Stand For 5 Minutes.

    13
    Done

    Stir in Sour Cream.

    14
    Done

    Fold in Dry, Chopped Spinach, Coarse Diced Artichoke Hearts and Jack Cheese.

    15
    Done

    Stir Until Cheese Is Melted.

    Avatar Of Celeste Patterson

    Celeste Patterson

    Cake decorator extraordinaire turning cakes into works of art.

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