Baked Artichoke and Spinach Dip (Houston’s Copycat)


Baked Artichoke and Spinach Dip is a creamy, warm dip loaded with artichoke hearts and spinach. This is a copycat version of Houston’s and Hillstone’s famous Spinach & Artichoke Dip. Low-carb and Keto friendly, this artichoke and spinach dip can be prepared in advance, making it the ideal appetizer to nosh on at gatherings or while dinner is getting ready.

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 by

There are some great restaurants that our entire family absolutely adores!  

One is an upscale restaurant chain called Houston’s, and the other is Hillstone and they have many restaurants nationwide.  They’re very popular for their spinach and artichoke dip.  

Our recipe for baked artichoke and spinach dip is made with:

  • frozen artichoke hearts
  • frozen spinach
  • a mixture of different cheeses
  • some garlic
  • onion 
  • and some cream

Then it is baked until the cheese is creamy and melted.   

It’s a definite crowd-pleaser and a keeper!

Baked Artichoke and Spinach Dip by

Questions and Answers…

1. Is Our Dip Exactly the Same as Houston’s Dip?

  • 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 in the making, 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 Ahead?

  • Baked artichoke and spinach dip is ideal to prep before a party. 
  • You can make the dip, wrap with clear wrap and refrigerate it 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.  

Baked Artichoke and Spinach Dip by

How to Make Baked Artichoke and Spinach Dip?

For this recipe, you will need the following ingredients: (*full recipe card below!)

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 both the spinach and the artichoke hearts.

1. For the 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:

Preheat the oven to 350 degrees F (176.7 C).

1.  In a large skillet, melt the butter on medium heat.  Saute the onion for 3 minutes, then add the garlic to the onion and continue to saute 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 together.

Baked Artichoke and Spinach Dip by

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


Bake Artichoke and Spinach Dip by

This warm artichoke and spinach dip will be a great addition to your collection of appetizers.

You should definitely 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!


Yield: 8 to 10 servings

Baked Artichoke and Spinach Dip

Baked Artichoke and Spinach Dip by

Baked Artichoke and Spinach Dip is a warm, gooey, and cheesy dip filled with spinach, artichokes hearts, green onions, cheese, and mozzarella. Then it is baked until the cheese completely melts and heated through. So good, you can't stop eating it.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • 1 - (10-ounce) package of frozen chopped spinach - thawed, squeeze out excess liquid.
  • 1 - (9-ounce) package of frozen artichoke hearts - thawed, squeeze excess liquid.
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. extra virgin olive oil - divided
  • 1 medium sweet onion or 3 green scallions- diced
  • 2 garlic cloves - minced


  • 1  cup sour cream
  • 1/2 cup heavy cream
  • 1/4 cup of half and half
  • 1/3 cup grated pecorino cheese
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 3/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1/2 cup shredded part-skim mozzarella cheese, plus extra


  1. Preheat oven to 350 degrees F (176.7 C)
  2. In a food processor or electric hand chopper, finely chop artichokes and spinach.
  3. In a large non-stick skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter and heat on medium heat. Add the onion and saute for 3 minutes, until softened. Then add the garlic and saute for an additional 2 minutes.
  4. Toss into the skillet the spinach and artichokes and stir well to combine, while sauteing to flavor them. Add the additional tablespoon of olive oil, and season the vegetables with salt, and black pepper.
  5. Saute the mixture on low heat for about 3 to 4 minutes, stirring occasionally. Taste the mixture and adjust the salt and pepper, if needed. Turn off the heat.
  6. Transfer the mixture to a medium bowl. Add the rest of the ingredients and use a fork to blend all the ingredients.
  7. Transfer the mixture into a 9 x 12 oval baking dish and spread evenly. Scatter on top with about 2 tablespoons of grated Parmesan cheese. And for those who love extra gooey cheese on top, sprinkle on top with 1/4 cup shredded mozzarella.
  8. Bake for 15 to 17 minutes.
  9. Remove and serve immediately. Serves many.

Nutrition Information:


10 servings

Serving Size:

1 serving (1/4 cup)

Amount Per Serving: Calories: 197Total Fat: 16.7gCarbohydrates: 6.7gFiber: 2.4gSugar: .9gProtein: 7.6g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

Finally, you might enjoy a few more appetizers, try these:

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!

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 …Thanks for Pinning! 🙂  This was the original photo with extra shredded mozzarella added on top! 

Baked Artichoke and Spinach Dip by

This recipe was posted back in August 2013.  Content, photos, and recipe have been updated.

Thanks for stopping by!

xo Anna and Liz

anna and liz selfie

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    1. Thank you, Susan! And the same to you and yours, a very happy and healthy new year!

    1. It’s a fabulous dip and everyone enjoys it immensely! Hope you will try this recipe! Thanks for stopping by! 🙂

  1. I can never get enough artichoke and spinach dip. I’ve never been fortunate enough to dine at Houston’s, but I will remember it for future visits north. Thanks for sharing such a great, classic, and delicious recipe, Liz and Anna!


    1. Well then, it’s the perfect reason for you to make our recipe! right? LOL! Thanks so much Roz! Hope you have a wonderful day!

  2. I cannot tell a lie: a wonderful hot and cheesy artichoke and spinach dip is my all-time favorite dip! And since my husband doesn't care for it, I get to eat ALL of it!!!!! Homemade is the BEST! Thanks for sharing this keeper recipe!!! Pinned!


  3. Growing up I hated artichokes AND spinach, but my Mom made this around the holidays and I just loved it – probably all the cheese! But now I love artichokes on pizza and I feel positively naked if I am sans spinach in the house!

  4. We used to have Houston's in Nashville (oddly, it may even have started here) It was, for many years, one's of Nashville's favored dining spots, and always garnered raves for their spin-artie dip. It is a winner!

  5. This looks great, healthy and tasty… but I've never eaten artichokes, we don't get them in India. Will probably substitute with cabbage or capsicum…

  6. This is a great party/family anytime dip. Thanks for reminding me how much I enjoy spinach artichoke dip.

    Happy Summer.

  7. Oh my, this sounds like the ultimate comfort food, delicious, I could nosh on this all day!Mary

  8. This looks perfect! I will have to give this recipe a try. My sister-in-law makes a mean spinach and artichoke dip topped with sharp cheddar but I think I would enjoy the mozzarella and Parmesan more! Thanks for sharing 🙂