Spinach Artichoke Dip (Houston’s Copycat!)

A chip scooping Houstons Copycat Spinach Artichoke dip with chips.

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Spinach Artichoke Dip (Houston’s Copycat!)

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Servings:

Author: Chris Joe

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

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.

Use a melty white cheese like gruyere, monterey jack or mild white cheddar. Do not buy aged or sharp white cheddar cheese - the oil will separate too much when melting.

If you want to serve this Hot Spinach Artichoke Dip exactly like Houston's, serve it with tortilla chips and ramekins of sour cream and red salsa (as pictured)!

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, 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.

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