SPINACH ARTICHOKE DIP (HOUSTON'S RESTAURANT COPYCAT)
Make Houston's delicious Spinach Dip with artichokes at home with this easy copycat recipe.
Provided by Stephanie Manley
Categories Appetizer
Time 45m
Number Of Ingredients 8
Steps:
- In food processor blend artichokes, Romano cheese, garlic and Parmesan cheese for about 1 - 1 1/2 minutes.
- Artichokes and cheeses should be minced, but should not be pasty.In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor.
- Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 - 25 minutes at 350 degrees.
- Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.
Nutrition Facts : Calories 165 kcal, Carbohydrate 3 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 315 mg, Fiber 1 g, ServingSize 1 serving
SPINACH ARTICHOKE DIP RECIPE LIKE HOUSTON'S
Many restaurants make this dip, but the first I ever had was at Houston's and it is always the best. This is the closest recipe to theirs.
Provided by -Mary-
Categories Spinach
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
- -Stir in flour and cook for 1 minute.
- -Slowly whisk in cream and 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, or into several serving-size dishes.
- -Sprinkle cheddar evenly over top(s).
- -At this point, the dip can be refrigerated until ready to serve, if desired.
- -Microwave dip on 50% power just until cheese has melted.
Nutrition Facts : Calories 364.2, Fat 32.6, SaturatedFat 20, Cholesterol 109.2, Sodium 385.1, Carbohydrate 13.6, Fiber 5.9, Sugar 1.4, Protein 7.9
HOUSTON'S SPINACH AND ARTICHOKE DIP
I try to avoid using "To Die For" as a description, but Houston Steak House's baked Spinach and Artichoke Dip is the best of the best! Houston's serves it hot with tortilla chips, veggies, sour cream and salsa. Recipe courtesy of Houston's Restaurant.
Provided by Lorac
Categories Cheese
Time 35m
Yield 4 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Place Romano cheese in a food processor.
- While running, drop garlic in the feed tube.
- Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
- Turn into a casserole dish and fold in Mozzarela.
- Bake 20-25 minutes or until heated through.
ALMOST-FAMOUS SPINACH-ARTICHOKE DIP
Houston's hugely popular spinach-and-artichoke appetizer wasn't always such a crowd pleaser. It started as a lowly side dish in the mid '80s, after Houston's first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant's Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel's recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can't get enough of it and wrote to us asking for the recipe. The company wouldn't divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
- Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
- Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.
HOUSTON'S SPINACH DIP #2
Steps:
- Steam spinach − strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Add garlic and onions and saute about 3−5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon jiuce, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted. Serve immediately, or portion and microwave to order. Serve with salsa, sour cream and tortilla chips for dipping.
HOUSTON'S SPINACH ARTICHOKE DIP #1
Steps:
- In food processor blend artichokes, Romano cheese, garlic and Parmesan cheese for about 1 to 1 1/2 minutes. In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 to 25 minutes at 350 degrees F until mixture is bubbly and cheese melted through. Remove from oven and serve with tortilla chips, sour cream and salsa.
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