Houston’s Spinach Artichoke Dip

 Houston’s Spinach Artichoke Dip is a more complex spinach dip than most that you may have tried.  This appetizer has become my go-to dish for large parties and gatherings.

This recipe has multiple kinds of cheese and a hint of garlic to make this artichoke spinach dip extra tasty. We hope you enjoy this version. Houston’s Spinach Artichoke Dip has to be one of my favorite dips. It is full of flavor and this is one of the most popular recipes at CopyKat.com.

homemade Houston's Artichoke Spinach Dip and crackers


  • 6.25 ounces marinated artichoke hearts
  • 10 ounces spinach frozen, chopped, drained
  • 1/2 teaspoon minced garlic
  • 1/3 cup freshly grated romano cheese
  • 1/4 cup freshly grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup heavy cream or half and half
  • 1/2 cup sour cream


  • 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.



Calories: 165kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 315mg | Potassium: 236mg | Fiber: 1g | Sugar: 0g | Vitamin A: 3915IU | Vitamin C: 14.8mg | Calcium: 214mg | Iron: 1.3mg

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