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.
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
BAKED SPINACH ARTICHOKE DIP
This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.
Provided by Kathy Berliner
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
- Bake for 15 to 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g
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
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.
Provided by The Giggle Box
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Steam spinach (or defrost if frozen).
- Strain and squeeze through cheesecloth.
- Must be very dry.
- Chop finely and set aside.
- In heavy saucepan, melt butter.
- Add garlic and onions and sauté 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 juice, Tabasco, salt and Parmesan cheese.
- Remove from heat and let stand for 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: Preheat oven to 350 degrees.
- Put dip in oven safe container and sprinkle with Parmesan cheese.
- Heat for 10 minutes, or until cheese on top is melted.
- This is a good way to reheat the dip.
- Notes: Serve with salsa, sour cream, and tortilla chips for dipping.
Nutrition Facts : Calories 509.4, Fat 46.3, SaturatedFat 25.1, Cholesterol 132.5, Sodium 662.4, Carbohydrate 13.8, Fiber 3.6, Sugar 1.1, Protein 13.7
SPINACH AND ARTICHOKE DIP (LIKE HOUSTON'S)
Steps:
- - in a 2-quart saucepan over medium heat, saute garlic and onion in butter until golden, about 3-5 minutes - Stir in flour and cook for 1 minutes. - 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 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. Notes: Serve with tortilla chips and sour cream and salsa
EASY SPINACH ARTICHOKE DIP
Comforting and creamy are just some of the words that describe Susanne Nonekowski's warm Spinach Artichoke Spread. "You may have tasted a similar spread in a restaurant," she writes from Oak Harbor, Ohio. "Served with crackers or veggies, it's an all-time favorite."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 211 calories, Fat 20g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 340mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
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