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Spinach Artichoke Dip (like Houston' s)

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“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.”

Ingredients Nutrition


  1. Steam spinach (or defrost if frozen).
  2. Strain and squeeze through cheesecloth.
  3. Must be very dry.
  4. Chop finely and set aside.
  5. In heavy saucepan, melt butter.
  6. Add garlic and onions and sauté about 3-5 minutes.
  7. Add flour to make a roux.
  8. Stir and cook about 1 minute.
  9. Slowly add heavy cream, stirring with a whisk to prevent lumping.
  10. Mixture will thicken at the boiling point.
  11. When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
  12. Remove from heat and let stand for 5 minutes.
  13. Stir in sour cream.
  14. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese.
  15. Stir until cheese is melted.
  16. Serve immediately.
  17. OR: Preheat oven to 350 degrees.
  18. Put dip in oven safe container and sprinkle with Parmesan cheese.
  19. Heat for 10 minutes, or until cheese on top is melted.
  20. This is a good way to reheat the dip.
  21. Notes: Serve with salsa, sour cream, and tortilla chips for dipping.

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