Here is a true story: there is a great restaurant Liz, myself, my kids, my hubby and our entire family absolutely LOVE. It’s called Houston’s, and they have many restaurants nation wide, and we are lucky to have one right here in Garden City, New York. Every time we come up to visit, we always stop by to grab a bite.
Anyway, every time we eat there, we always order the artichoke and spinach dip served with tortilla chips. It’s delicious and very addicting!
So we tried to duplicate the dip. A little bit of this…. and a little of that…. and after a few batches in the making, we think we got pretty close to the one at Houston’s. We served it the other night at a dinner party and everyone really loved it! We think you should definitely try this recipe.
Serve this appetizer dip warm with tortilla chips, sour cream, salsa on the side and maybe a cold beer to go with it! Enjoy!
Baked Artichoke and Spinach Dip
- 1 -10 ounce package frozen chopped spinach- thawed, squeeze out excess liquid.
- 1 – 9 ounce package frozen artichoke hearts -thawed, squeeze excess liquid
- 1/4 cup sweet onion or green scallion
- 1 garlic clove
- 1 cup reduced-fat sour cream
- 1/3 cup mayonnaise
- 1/2 cup Parmigiano-Reggiano grated cheese
- 1/4 tsp. salt
- fresh cracked pepper
- 1+ 1/2 cups shredded part-skim mozzarella cheese- divided
Preheat oven to 375 degrees.
In a food processor or electric hand chopper, finely chop artichokes, garlic and onion.
In a medium bowl, transfer and add salt, spinach, sour cream, mayo and 1 +1/4 cup of mozzarella. Use a fork to blend all the ingredients together. Add fresh black pepper to taste.
Transfer mixture into a 7 x 7 baking dish and spread evenly. Scatter on top with 1/4 cup shredded mozzarella.
Bake for 20 to 25 minutes.
Remove and serve immediately.