Spinach Artichoke Dip (Houston’s Copycat!) (VIDEO)
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As a certified Houston’s (Hillstone’s) lover, I had to recreate their beloved Spinach Artichoke Dip at home! It’s rich, creamy, and perfectly seasoned with so much flavor! Serve it just like the restaurants do – with tortilla chips, sour cream, and salsa for the perfect bite!
Watch the Hot Spinach Artichoke Dip Recipe Video!
A Note from CJ
Spinach Artichoke Dip EXACTLY Like Houston’s!
The secret to Houston’s version is unlike traditional Spinach Artichoke Dip, it starts from a roux (the rumor is from it was a roux for Creamed Spinach!)
I love a good copycat recipe – like Panda Express Chow Mein, Benihana Fried Rice, Chick Fil-A Sauce, Raising Cane’s Sauce, Din Tai Fung Cucumber Salad, Din Tai Fung Green Beans, and Din Tai Fung Fried Rice!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken bouillon powder – some recipes call for chicken broth but I recommend chicken bouillon to concentrate the flavors without diluting the dip.
- parmesan reggiano cheese – this is Houston’s secret ingredient and one you typically do not see in other recipes! It adds a saltiness that the other cheese do not.
- frozen chopped spinach and artichoke hearts – make sure to defrost, squeeze of excess water, and pat dry – excess moisture will make the dip watery!
- gruyere cheese – you can also use monterey jack or mild white cheddar. Do not use aged or sharp white cheddar cheese – the oil will separate too much when melting.
How to Make Houston’s Spinach Artichoke Dip
Melt Butter and Cook Aromatics – In a large saucepan over medium heat, melt the butter then add the garlic, shallot, and chicken bouillon powder. Cook for 2 minutes or until the shallot are softened and the garlic is fragrant.
Cook Roux, Add Cream, and Cheese – Add in the flour and mix to combine to form a roux. Cook for 1-2 minutes until the roux is a light golden brown, then whisk in the heavy cream and turn the heat to medium high and cook for 1-2 minutes until slightly thickened. Turn off the heat and add the parmesan, lemon juice, and hot sauce and mix to combine.
Fold in Ingredients, Top with Cheese, and Bake – Preheat the oven to 400F. Fold in the sour cream, spinach, artichokes, salt, and pepper to the sauce, then transfer the mixture to a wide, 2 quart baking dish. Top with the gruyere cheese and bake in the oven for 10-15 minutes or until the cheese is melted and bubbling. Serve with tortilla chips, sour cream, and salsa if desired.
PRO TIPS
CJ’s Recipe & Make Ahead/Storage Tips
Get rid of moisture to avoid a watery dip – My #1 key tip is to get rid of as much moisture from the frozen spinach and canned artichokes. Defrost (for the spinach), squeeze all excess water, and pat dry very well. Othewise you can end up with a watered down, soggy dip.
Make ahead tips – Cook the ingredients and mix together. Cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days. When you are ready to bake, top with cheese and follow the baking instructions in the recipe card.
Storage – If you have leftover Hot Spinach Artichoke Dip, you can store in an airtight container for up to 3 days in the refrigerator. Reheat until warmed through in the microwave.
If you tried this Hot Spinach Artichoke Dip (Houston’s Copycat!) Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Spinach Artichoke Dip (Houston’s Copycat!)
Ingredients
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 medium shallot, minced
- 1 tsp chicken bouillon powder
- 1/3 cup all-purpose flour
- 2 cups heavy cream
- 1 ½ cup parmesan Reggiano cheese, finely grated (3 ounces)
- 1 tablespoon lemon juice
- 1 tablespoon cayenne hot sauce
- 1/2 cup sour cream, plus more for serving
- 24 oz frozen chopped spinach, defrosted and squeezed of excess water and pat dry (about 10 oz once squeezed dry)
- 1 14 oz can artichoke hearts, drained, squeezed of excess water and pat dry, then roughly chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- ½ cup gruyere cheese, shredded (can sub monterey jack or mild white cheddar)
- red salsa, for serving
Instructions
- In a large saucepan over medium heat, melt the butter then add the garlic, shallot, and chicken bouillon powder. Cook for 2 minutes or until the shallot are softened and the garlic is fragrant.
- Add in the flour and mix to combine to form a roux. Cook for 1-2 minutes until the roux is a light golden brown, then whisk in the heavy cream and turn the heat to medium high and cook for 1-2 minutes until slightly thickened. Turn off the heat and add the parmesan, lemon juice, and hot sauce and mix to combine.
- Preheat the oven to 400F. Fold in the sour cream, spinach, artichokes, salt, and pepper to the sauce, then transfer the mixture to a wide, 2 quart baking dish. Top with the gruyere cheese and bake in the oven for 10-15 minutes or until the cheese is melted and bubbling.
- Serve with tortilla chips, sour cream, and salsa if desired.
Video
Notes
- chicken bouillon powder – some recipes call for chicken broth but I recommend chicken bouillon to concentrate the flavors without diluting the dip.
- parmesan reggiano cheese – this is Houston’s secret ingredient and one you typically do not see in other recipes! It adds a saltiness that the other cheese do not.
- frozen chopped spinach and artichoke hearts – make sure to defrost, squeeze of excess water, and pat dry – excess moisture will make the dip watery!
- gruyere cheese – you can also use monterey jack or mild white cheddar. Do not use aged or sharp white cheddar cheese – the oil will separate too much when melting.
- sour cream and salsa for serving – this is only if you want to serve the Spinach Artichoke Dip just like Houston’s
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
