Baked Artichoke and Spinach Dip (Houston’s Copycat)

Baked Artichoke and Spinach Dip is a creamy, warm dip brimming with artichoke hearts and spinach. This is a copycat version of Houston’s and Hillstone’s famous Spinach & Artichoke Dip. It is a warm dip that can be prepared in advance, making it the perfect appetizer to enjoy at gatherings, game nights, or while dinner is being prepared.

This is an old recipe, in case you have an old printed copy, you may want to update it since I made a few changes to our recipe!

Baked Artichoke and Spinach Dip

Artichoke and spinach dip, especially this one, is low-carb, keto-friendly and so darn delicious! There are some great restaurants that our entire family adores! One is an upscale restaurant chain called Houston’s, and the other is Hillstone and they have many restaurants nationwide. And, this recipe is a copycat of their popular spinach and artichoke dip.  

 

How to Make Baked Artichoke and Spinach Dip?

You will need the following ingredients for this recipe: (*full recipe card below!) Then it is baked until the cheese is creamy and melted. 

Ingredients Needed for Baked Artichoke and Spinach Dip:

• 1 (10-ounce) package of frozen chopped spinach- thawed
• 1 (9-ounce) package of frozen artichoke hearts -thawed
• 2 Tbsp. butter 
• 2 Tbsp. extra virgin olive oil
• 1 medium onion (or 3 green scallions) – chopped
• 2 garlic cloves – minced
• 3/4 tsp. salt
• 1/8 tsp. black pepper
• 1  cup sour cream
• 1/2 cup heavy cream
• 1/4 cup of half-and-half
• 1/3 cup grated pecorino cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/3 cup grated Parmigiano-Reggiano cheese, plus extra
• Optional: sprinkle extra shredded mozzarella on top before baking.
• 9 x 12 Oval Baking Dish

Directions to make our Baked Artichoke and Spinach Dip:

First, Thaw the Vegetables:

Before you begin, the vegetables have to be completely thawed, then you will need to squeeze out the excess water from the spinach and the artichoke hearts.

1. Prepare Artichokes Hearts:

• Place two sheets of paper towels on the counter and spread out the artichoke hearts over them.  Top them with two more sheets of paper towels and press down onto them to squeeze excess water as well as you can.
• Then transfer them to your food processor. 

2. For the Spinach:

• You can squeeze the water out in small batches. Grab a handful of the spinach and place your hand over the sink.  Begin to squeeze the spinach until most of the water is out. 
• Transfer spinach to your food processor.  Continue until all the spinach is done.  

3. Next, Directions To Make this Dip:

1. Preheat the oven to 350 degrees F (176.7 C). In a large skillet, melt the butter on medium heat.  Sauté the onion for 3 minutes, then add the garlic to the onion and continue to sauté for about 2 minutes. 

2.   Use a small electric chopper or food processor, and finely chop the artichokes and spinach.  Add the spinach and artichokes into the skillet.  Saute for about 3 to 4 minutes.  Season with salt and black pepper.

3.  In a large mixing bowl, transfer the mixture.  Then add in sour cream, heavy cream, half & half, pecorino cheese, Parmesan cheese, and shredded mozzarella, and mix well to combine.  Use a fork to blend all the ingredients.

4.  Transfer the mixture to a 9 x 12-inch oval (or rectangular) baking dish, and spread evenly.  Scatter on top with some grated Parmesan cheese.  And you can extra shredded mozzarella on top if desired.

5.  Bake, uncovered for 15 to 17 minutes until the cheese, is melted on top and the cheese is bubbly around the edges.  Remove and serve immediately.  Serves 8 to 10

FAQ’s

1. Is our dip the same as Houston’s?

I’m not exactly sure, but it’s excellent!  And my family and friends request that I make it every time we have a gathering.  But after a few batches, we came up with one. We tested this recipe and served it one night at a dinner party, and everyone loved it!  Since we had a great outcome, I knew we had to post this recipe!

2. How long to make and bake artichoke and spinach dip?

This dip takes about 20 minutes to prepare, which is usually how long an oven takes to preheat.  Then it takes about 15 minutes to bake until the cheese is completely melted and bubbly around the sides. 

3. Can we make it ahead?

This baked artichoke and spinach dip is ideal to prep before a party.  You can make the dip, wrap it with clear wrap, and refrigerate it for up to one day before baking. Before you bake it, allow the dip to sit on your counter for at least 30 minutes or so, allowing it to warm up at room temperature, otherwise, you will need more baking time to heat it through.  Then follow the directions in our recipe card below.  

A Delicious Appetizer

This warm artichoke and spinach dip will be a great addition to your collection of appetizers. You should try this recipe, I know you will enjoy it as much as we do! Serve as an appetizer with tortilla chips on the side, along with some sour cream and salsa next to it; just as Houston’s serves it. 

And maybe an ice-cold beer to go with it!

ENJOY!!

Try these next!

• Cold Spinach Dip
• Everything Baked Potato Dip
• Spinach and Cheese Squares
• Easy Knorr Spinach Dip
• Baked Kale, Spinach and Artichoke Dip
• Carrot and Spinach Dip
• Easy Baked Shishito Peppers

Hello friends! Are you cooking or baking with us?  If you try our baked artichoke and spinach dip recipe, let us know and leave a comment!  We’d love to hear from you!

For more delicious recipes follow us on Instagram and Pinterest!   This recipe was posted back in August 2013.  The content, photos, and recipe have been updated.

Thanks for stopping by!

xo Anna and Liz