Baked Artichoke and Spinach Dip is my copycat version of Houston’s and Hillstone’s famous Spinach & Artichoke Dip. This dip is savory, low-carb, and Keto friendly that can be prepared in advance, making the perfect appetizer to nosh on 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!

There are some great restaurants that our entire family absolutely adore!
One is an upscale restaurant chain called Houston’s, and the other is Hillstone and they have many restaurants nationwide. For many years we were lucky to have one right here on Long Island, and one in New York City.
Every time we travel up North to visit the family, we always make time to enjoy some of our favorite dishes at Hillstone. Their very popular spinach and artichoke dip is always served with a side of sour cream, salsa, and tortilla chips.
It is our go-to appetizer! It’s so good, we often order two.
Our recipe for baked artichoke and spinach dip is made with frozen artichoke hearts, frozen spinach, and a mixture of different cheeses along with some garlic and onion. Then it is baked until the cheese is creamy and melted.
It’s a definite crowd-pleaser and a keeper!

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 delicious baked artichoke and spinach dip that was not only totally delicious but also satisfying.
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!
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. It’s totally perfection!
Can we make this dip ahead?
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Baked artichoke and spinach dip is ideal to prep before a party. You can make the dip and refrigerate it up to one day before baking.
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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.
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Then follow the directions in our recipe card below.
*Full Recipe Card Below!
Ingredients Needed for Baked Artichoke and Spinach Dip:
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1 (10-ounce) package frozen chopped spinach- thawed
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1 (9-ounce) package frozen artichoke hearts -thawed
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2 Tbsp. butter
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2 Tbsp. extra virgin olive oil
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1 medium onion (or 3 green scallions) – chopped
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2 garlic cloves – minced
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3/4 tsp. salt
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1/8 tsp. black pepper
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1 cup sour cream
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1/2 cup heavy cream
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1/4 cup of half and half
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1/3 cup grated pecorino cheese
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1/2 cup shredded part-skim mozzarella cheese
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1/3 cup grated Parmigiano-Reggiano cheese, plus extra
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Optional: sprinkle extra shredded mozzarella on top before baking.
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9 x 12 Oval Baking Dish
Cook’s Notes and Tips:
Before you begin, once the vegetables have been completely thawed, you will need to squeeze out the excess water from both the spinach and the artichoke hearts.
For the thawed artichokes hearts:
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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 good as you can.
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Then transfer them to your food processor.
For the thawed spinach:
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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.
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Transfer spinach to your food processor. Continue until all the spinach is done.
Directions To Make this Dip:
Preheat 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.
4. Transfer mixture into a 9 x 12-inch oval 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 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

This warm 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!
ENJOY!!
Yield: 8 to 10
Baked Artichoke and Spinach Dip

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
Ingredients
- 1 - (10-ounce) package frozen chopped spinach - thawed, squeeze out excess liquid.
- 1 - (9-ounce) package 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
Instructions
- Preheat oven to 350 degrees F (176.7 C)
- In a food processor or electric hand chopper, finely chop artichokes and spinach.
- 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.
- 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.
- 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 heat.
- Transfer the mixture into a medium bowl. Add the rest of the ingredients and use a fork to blend all the ingredients together.
- Transfer 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.
- Bake for 15 to 17 minutes.
- Remove and serve immediately. Serves many.
Finally, you might enjoy a few more appetizers, try these:
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Cold Spinach Dip
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Everything Baked Potato Dip
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Easy Knorr Spinach Dip
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Baked Kale, Spinach and Artichoke Dip
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Carrot and Spinach Dip
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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!
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23 Comments
Jeff the Chef
May 9, 2020 at 9:39 amI’ve never heard of these restaurants, but I can see why you’d love them if this dip is any indication. It looks fabulous.
by Anna and Liz
May 9, 2020 at 10:35 amIt’s a fabulous dip and everyone enjoys it immensely! Hope you will try this recipe! Thanks for stopping by! 🙂
Roz | La Bella Vita Cucina
May 5, 2020 at 10:12 pmI 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!
Roz
by Anna and Liz
May 6, 2020 at 10:46 amWell then, it’s the perfect reason for you to make our recipe! right? LOL! Thanks so much Roz! Hope you have a wonderful day!
Baked Kale, Spinach, Artichoke Dip - 2 Sisters Recipes by Anna and Liz
October 31, 2017 at 10:19 am[…] other night, and boy it was so good my girls couldn’t stop eating it. Our family adores my Baked Artichoke and Spinach Dip. Just the other day, I bought a bag of fresh kale already cleaned and chopped, and decided to […]
Velva
August 16, 2013 at 1:27 amI am familiar with Houston's-enjoy it too. This is a great spinach artichoke dip.
Velva
Roz Corieri Paige
August 16, 2013 at 1:12 amI 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!
xo
Roz
SavoringTime in the Kitchen
August 15, 2013 at 10:11 pmI am saving this recipe! I love spinach and artichoke dip when I get it at a restaurant but haven't found a recipe that I'm happy with yet. I'm sure this one will be wonderful!
Biz
August 15, 2013 at 5:14 pmGrowing 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!
Abbe@This is How I Cook
August 15, 2013 at 2:12 pmThanks for visiting my blog! I love artichoke dip and it doesn't matter how I get it! Total yum!
nancy at good food matters
February 2, 2012 at 2:02 pmWe 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!
Tricia @ saving room for dessert
February 1, 2012 at 6:04 pmYum! I love a warm spinach dip – have a great super bowl!
Joanne
August 9, 2011 at 11:50 amI adore spinach and artichoke dip and would be happy to munch on this all day long!
annaliz
August 8, 2011 at 2:33 pmHi Karen! I recommend you only use spinach. No need to subsitute for the artichokes, the taste will still be delicious!
Karen Xavier
August 8, 2011 at 8:05 amThis 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…
The Harried Cook
August 8, 2011 at 2:48 amyummy! i love spinach & artichoke! Looks incredibly delicious… thanks for sharing your recipe 🙂
Velva
August 8, 2011 at 1:24 amThis is a great party/family anytime dip. Thanks for reminding me how much I enjoy spinach artichoke dip.
Happy Summer.
Velva
Aldy @ Al Dente Gourmet
August 7, 2011 at 11:58 pmWhat a mouth-watering recipe! Love dips and this spinach-artichoke combination sounds absolutely wonderful. This goes on my list to try 🙂
Have a great day!
Aldy.
Kitchen Belleicious
August 5, 2011 at 12:36 pmone of my favorite dips ever! Love your version too and perfect for the football season coming up
Aarthi
August 5, 2011 at 6:18 amHai Dear
This looks yummy….you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..
http://yummytummy-aarthi.blogspot.com/2011/07/homemade-bounty-chocolate-and-giveaway.html
Aarthi
Inside a British Mum's Kitchen
August 4, 2011 at 10:47 pmOh my, this sounds like the ultimate comfort food, delicious, I could nosh on this all day!
Mary
Alicia@ ecofriendly homemaking
August 4, 2011 at 7:48 pmI love spinach and artichokes so this is just right up my ally! This dip really does look so delicious and I plan on making it really soon!!
Cooking Creation
August 4, 2011 at 2:03 pmThis 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 🙂