There is something undeniably magnetic about a warm skillet of houston’s spinach artichoke dip. It was the centerpiece of so many Friday night gatherings during my college years, sitting in that dimly lit booth while laughter bounced off the walls.
We would eagerly await that bubbling dish, fighting over the last scoop with crisp tortilla chips. The creamy texture and rich flavor profile set a standard that no store-bought version could ever match.
I distinctly remember trying to replicate it at home for the first time and failing miserably with a mayonnaise-based recipe. It just did not have that velvety, sophisticated finish that the restaurant version is famous for.
Once I realized the secret lies in a classic white sauce rather than cold condiments, everything changed. It reminds me of the joy I feel when making other crowd-pleasers, like this cranberry jalapeño dip.
Recreating this restaurant classic at home brings all those warm memories back to my own dining table. It is the ultimate comfort food that turns any casual get-together into a special occasion.
Why you’ll love this Houston’s Spinach Artichoke Dip Copycat
- It ditches the heavy mayonnaise found in most recipes for a rich, velvety white sauce made from scratch.
- The combination of Monterey Jack and Parmesan creates the perfect savory cheese pull without being greasy.
- You can prep the entire dish ahead of time, making it a stress-free option for hosting parties.
- This houston’s spinach artichoke dip tastes exactly like the legendary restaurant version, saving you a trip out.
- Serving it with salsa cuts through the richness for a perfectly balanced bite that keeps guests coming back for more.
Ingredients
- 10 oz frozen chopped spinach, thawed
- 12 oz jar marinated artichoke hearts, drained and chopped
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1/2 cup chicken stock (or vegetable broth)
- 2 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese (Reggiano recommended)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp white pepper
- Tortilla chips, for serving
- Fresh salsa, for serving
Directions
Step 1
Start by preparing your vegetables, which is the most crucial step for texture. Squeeze the thawed spinach in a clean kitchen towel or cheesecloth until it is extremely dry. Watery spinach will ruin the creamy consistency, so squeeze until you cannot get another drop out. Roughly chop the drained artichoke hearts into bite-sized pieces.
Step 2
Create the roux base for your sauce. In a medium saucepan over medium heat, melt the unsalted butter completely. Whisk in the flour and cook for 2 to 3 minutes until the mixture is bubbling and turns a pale golden color, ensuring the raw flour taste is cooked out.
Step 3
Now, build the cream sauce. Slowly pour in the chicken stock and heavy cream while whisking constantly to prevent any lumps from forming. Add the minced garlic to the mixture. Simmer the sauce for about 5 minutes until it thickens enough to coat the back of a spoon nicely.
Step 4
It is time to melt the cheese. Reduce the heat to low to avoid breaking the sauce. Stir in the grated Parmesan and Monterey Jack cheese until they are fully melted and the sauce is smooth. Remove the pan from the heat immediately.
Step 5
Combine all the elements to finish the dip base. Fold in the sour cream, dried spinach, and chopped artichokes until they are evenly distributed throughout the white sauce. Season the mixture with salt and white pepper.
Step 6
Transfer the mixture to a baking dish and get it ready for the oven. Bake at 350°F (175°C) for 20 minutes. You want the dip to be hot throughout and bubbling gently around the edges.
Step 7
Serve the dip immediately while it is piping hot. For the authentic experience, accompany it with a bowl of crisp tortilla chips and a side of fresh salsa. The contrast between the hot, creamy dip and the cool salsa is essential.
Variations, pairings, and serving ideas
Variations
While this recipe is designed to be a faithful copycat, you can easily tweak it to suit your palate. For a spicy kick, try adding diced jalapeños or a dash of cayenne pepper to the cream sauce. This adds a nice heat that cuts through the rich dairy.
If you want to turn this appetizer into a heartier dish, consider adding protein. Stirring in some grilled chicken or lump crab meat before baking works wonderfully. It transforms the dip into a substantial snack.
You can also experiment with different cheese blends if you do not have Monterey Jack on hand. Mozzarella offers a great stretch, while a bit of smoked Gouda adds depth. Just ensure you keep the Parmesan for that salty, savory punch.
Pairings
The classic vehicle for this houston’s spinach artichoke dip is a basket of thin, crispy tortilla chips. The saltiness of the corn chips pairs perfectly with the creamy sauce. Make sure the chips are sturdy enough to handle a heavy scoop.
For a lighter option, serve this dip with a platter of fresh crudités. Carrots, celery sticks, and bell pepper strips offer a refreshing crunch. The crisp vegetables provide a nice contrast to the warm, soft cheese.
Bread lovers can opt for toasted baguette slices or homemade crostini. Rub the toasted bread with a little garlic for extra flavor. Soft pita bread or naan also works well for scooping up every last bit.
Serving ideas
Presentation is key when serving this restaurant-style appetizer. Baking and serving it in a cast-iron skillet gives it a rustic, inviting look. It also helps keep the dip warm for longer while your guests are snacking.
Do not forget the salsa, as it is integral to the authentic experience. Serve the salsa in a small bowl directly alongside the dip, rather than mixing it in. This allows guests to customize each bite with a cool, acidic counterpoint.
Garnish the top of the bubbling dip with a little extra grated Parmesan right before serving. A sprinkling of fresh chopped parsley can adds a pop of color. These small touches make the dish look professionally made.
Storage and make-ahead tips
Storage
If you manage to have leftovers, they store surprisingly well. Place the cooled dip in an airtight container in the refrigerator for up to 3 days. The flavors often meld even more after sitting overnight.
To reheat, gently warm the dip in the oven at 300°F until heated through. You can also use the microwave, stirring every 30 seconds to ensure even heating. Avoid overheating, as the cream sauce can separate.
Freezing is generally not recommended for this recipe. The heavy cream and sour cream base can become grainy and separate when thawed. It is best enjoyed fresh or from the refrigerator.
Make-ahead
This is a fantastic recipe for meal prepping or party planning. You can prepare the dip completely up to the point of baking. Spread the mixture into your baking dish, cover it tightly, and refrigerate it for up to 24 hours.
When you are ready to serve, remove the dish from the fridge while the oven preheats. You may need to add 5 to 10 minutes to the baking time since you are starting with a cold dish. Keep an eye on it until it bubbles.
You can also prep the ingredients in advance to speed up the cooking process. Chop the artichokes and dry the spinach the day before. Having your mise en place ready makes the actual cooking process take just minutes.
Common mistakes when making Houston’s Spinach Artichoke Dip Copycat
- The most common error is not drying the spinach enough, which leads to a watery, green pool instead of a thick sauce.
- Using pre-shredded cheese can result in a gritty texture because of the anti-caking agents used in the packaging.
- Boiling the cream sauce too vigorously can cause the dairy to curdle or break, so always keep it at a gentle simmer.
- Skipping the salsa on the side misses the point of the specific flavor profile of this houston’s spinach artichoke dip.
- Adding the sour cream while the pan is still on high heat can cause it to curdle, so always fold it in off the heat.
Final notes
Mastering this recipe allows you to bring a piece of restaurant history into your own kitchen. The effort of making a roux and grating your own cheese pays off immensely in the final texture. It is a dish that truly shows your guests you care about quality.
Remember that the magic is in the balance of heavy creaminess and the fresh bite of the salsa. Don’t be tempted to skip that side dish; it elevates the dip from good to unforgettable. It is the signature move that defines this specific copycat recipe.
So grab a bag of your favorite tortilla chips and invite some friends over. There is no better way to start a dinner party than with a bubbling dish of this cheesy goodness. Enjoy every rich and savory bite!
Loved this Houston’s Spinach Artichoke Dip Copycat? Try these next
- Copycat Chick-fil-A mac and cheese
- Pink coconut snowball cake bars
- Air fryer apple fries
- Slow cooker Christmas jam
- Cranberry jalapeño dip
Houston’s Spinach Artichoke Dip Copycat
This legendary restaurant-style dip features a rich, creamy white sauce base loaded with tender artichokes and spinach. Unlike mayonnaise-heavy versions, this recipe uses a classic roux and heavy cream for a velvety texture. Served bubbly hot with crisp tortilla chips and salsa, it is the ultimate crowd-pleasing appetizer.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 10 oz frozen chopped spinach, thawed
- 12 oz jar marinated artichoke hearts, drained and chopped
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1/2 cup chicken stock (or vegetable broth)
- 2 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese (Reggiano recommended)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp white pepper
- Tortilla chips, for serving
- Fresh salsa, for serving
Instructions
- Prepare the vegetables: Squeeze the thawed spinach in a clean kitchen towel or cheesecloth until it is extremely dry. Watery spinach will ruin the creamy texture. Roughly chop the drained artichoke hearts into bite-sized pieces.
- Create the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until the mixture is bubbly and pale golden, ensuring the raw flour taste is cooked out.
- Make the cream sauce: Slowly pour in the chicken stock and heavy cream while whisking constantly to prevent lumps. Add the minced garlic. Simmer the sauce for about 5 minutes until it thickens enough to coat the back of a spoon.
- Melt the cheese: Reduce the heat to low. Stir in the grated Parmesan and Monterey Jack cheese until fully melted and smooth. Remove the pan from the heat.
- Combine ingredients: Fold in the sour cream, dried spinach, and chopped artichokes until evenly distributed. Season with salt and white pepper.
- Bake: Transfer the mixture to a baking dish. Bake at 350°F (175°C) for 20 minutes, or until the dip is hot and bubbling around the edges.
- Serve: Serve immediately while piping hot, accompanied by a bowl of tortilla chips and a side of salsa for the authentic experience.
Notes
To get the true restaurant experience, serve the salsa alongside the dip rather than mixing it in. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 95mg