Spinach And Artichoke Dip Like Houstons Food

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH ARTICHOKE DIP (HOUSTON'S RESTAURANT COPYCAT)

Steps:

• In food processor blend artichokes, Romano cheese, garlic and Parmesan cheese for about 1 - 1 1/2 minutes.
• Artichokes and cheeses should be minced, but should not be pasty.In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor.
• Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 - 25 minutes at 350 degrees.
• Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

COPYCAT HOUSTON'S RESTAURANT'S ARTICHOKE SPINACH DIP

Steps:

• Preheat the oven to 350 degrees F. Grease a shallow baking dish. Combine the artichoke hearts, garlic, Romano cheese, and Parmesan cheese in a food processor and process for 1 minute or until mostly smooth. Combine the spinach, heavy cream, sour cream, and Mozzarella in a bowl. Add the artichoke mixture and stir well to combine. Transfer the artichoke-spinach mixture to the greased baking dish. Place the dip in the oven and bake at 350 degrees F for 25 minutes or until it is bubbly and heated through. Remove the artichoke spinach dip from the oven and serve hot/warm with tortilla chips, additional sour cream, and salsa on the side.

"JUST LIKE HOUSTON'S" SPINACH-ARTICHOKE DIP

Steps:

• 1. Cook and drain spinach; squeezing well until all water is completely removed.
• 2. Melt butter in large skillet; saute onion until tender.
• 3. Add garlic to onion mixture.
• 4. Stir spinach and artichokes into sauted onion mixture, mixing well.
• 5. Beat cream cheese with mixer, gradually adding whipping cream, until smooth.
• 6. In large bowl, stir all ingredients (except parmesan cheese) together until well blended.
• 7. Put in microwave safe baking dish or oven safe baking dish.
• 8. Refrigerate at least two hours.
• 9. Top with parmesan and microwave until warm or bake at 350 F until bubbly (20 minutes or so).
• 10. Serve with baked pita, tortilla chips, or corn chips. For low carb or Keto dieters, this is delicious served with crudités such as cauliflower, celery and carrot discs.
• 11. The dip can be microwaved or baked. I prefer baking, as the edges get golden and the cheese gets a slightly crisp edge. If you microwave, I suggest cooking at 80% and in 5 minute increments.
• 12. Make ahead: This dip is super easy to prep a day or two before a party. Simply make the dip up to the point of cooking (but do not cook). Place the mixture into an airtight container and refrigerate. Just before the party, spread the dip into one medium or several smaller dishes to heat before serving.

SPINACH ARTICHOKE DIP RECIPE LIKE HOUSTON'S

Steps:

• In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
• -Stir in flour and cook for 1 minute.
• -Slowly whisk in cream and broth and continue cooking until boiling.
• -Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
• -Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
• -Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
• -Sprinkle cheddar evenly over top(s).
• -At this point, the dip can be refrigerated until ready to serve, if desired.
• -Microwave dip on 50% power just until cheese has melted.

HOUSTON'S SPINACH AND ARTICHOKE DIP RECIPE

Steps:

• Steam the spinach. Strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside.
• In heavy saucepan, melt butter.
• Add garlic and onions and saute about 3-5 minutes.
• Add flour to make a roux. Stir and cook about 1 minute.
• Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.
• When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
• Remove from heat and let stand 5 minutes.
• Stir in sour cream.
• Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted
• Serve immediately, or portion and microwave to order.
• Serve with salsa, sour cream and tortilla chips for dipping.

SPINACH ARTICHOKE DIP (LIKE HOUSTON' S)

Steps:

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

SPINACH-ARTICHOKE DIP WONTON CUPS

Steps:

• Preheat the oven to 350°F.
• Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
• In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
• Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

SPINACH ARTICHOKE CHICKEN

Steps:

• Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

SPINACH ARTICHOKE DIP RECIPE LIKE HOUSTON'S RECIPE - FOOD.COM

Steps:

• In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
• -Stir in flour and cook for 1 minute.
• -Slowly whisk in cream and broth and continue cooking until boiling.
• -Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
• -Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
• -Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
• -Sprinkle cheddar evenly over top(s).
• -At this point, the dip can be refrigerated until ready to serve, if desired.
• -Microwave dip on 50% power just until cheese has melted.