Spinach Artichoke Dip (Houston's Copycat)
Spinach Artichoke Dip (Houston's Copycat)
Ingredients
- 10 ounces frozen spinach, defrosted and squeezed very dry
- 14 ounces canned artichoke hearts, drained, squeezed very dry, and quartered
- 3 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chicken bouillon powder
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 1/2 teaspoon hot sauce, or to taste
- 1/4 cup sour cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Gruyere cheese, shredded, for topping
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the spinach by rinsing the frozen spinach under cold water to defrost it. Once defrosted, place it in a clean kitchen towel or paper towels and squeeze out as much water as possible until it is completely dry. Set aside.
⏱️ 5 min•🌡️ 400
- 2
Prepare the artichoke hearts by draining them from their can. Place them in a clean kitchen towel or paper towels and squeeze out excess water. Quarter the artichoke hearts with a sharp knife and separate them into individual pieces. Set aside.
⏱️ 5 min
- 3
In a medium pot or Dutch oven, melt the butter over medium heat.
⏱️ 1 min
- 4
Add the chopped shallot and minced garlic to the melted butter. Sauté for 2 minutes until fragrant and softened.
⏱️ 2 min
- 5
Stir in the chicken bouillon powder.
⏱️ 1 min
- 6
Add the all-purpose flour to the pot, mixing well with a whisk or wooden spoon to form a roux. Cook the roux for 2-3 minutes, stirring constantly, until it turns a light golden brown color.
⏱️ 3 min
- 7
Gradually whisk in the heavy cream until smooth and no lumps remain. Continue to heat the mixture, stirring occasionally, until it just begins to thicken.
⏱️ 3 min
- 8
Remove the pot from the heat. Stir in the grated Parmesan cheese, lemon juice, and hot sauce until the cheese is melted and fully incorporated.
⏱️ 2 min
- 9
Fold in the sour cream, the prepared spinach, and the quartered artichoke hearts. Season with salt and black pepper to taste. Mix all ingredients thoroughly until combined.
⏱️ 3 min
- 10
Transfer the spinach artichoke dip mixture into a small baking dish (an 8x8 inch or similar size works well).
⏱️ 1 min
- 11
Evenly top the dip with the shredded Gruyere cheese.
⏱️ 1 min
- 12
Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly and the dip is heated through.
⏱️ 10 min•🌡️ 400
- 13
Serve immediately with your favorite dippers like tortilla chips, pita bread, or crusty bread. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Spinach Artichoke Dip (Houston's Copycat)
- 10 ounces frozen spinach, defrosted and squeezed very dry
- 14 ounces canned artichoke hearts, drained, squeezed very dry, and quartered
- 3 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chicken bouillon powder
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 1/2 teaspoon hot sauce, or to taste
- 1/4 cup sour cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Gruyere cheese, shredded, for topping
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the spinach by rinsing the frozen spinach under cold water to defrost it. Once defrosted, place it in a clean kitchen towel or paper towels and squeeze out as much water as possible until it is completely dry. Set aside.
⏱️ 5 min•🌡️ 400 - 2
Prepare the artichoke hearts by draining them from their can. Place them in a clean kitchen towel or paper towels and squeeze out excess water. Quarter the artichoke hearts with a sharp knife and separate them into individual pieces. Set aside.
⏱️ 5 min - 3
In a medium pot or Dutch oven, melt the butter over medium heat.
⏱️ 1 min - 4
Add the chopped shallot and minced garlic to the melted butter. Sauté for 2 minutes until fragrant and softened.
⏱️ 2 min - 5
Stir in the chicken bouillon powder.
⏱️ 1 min - 6
Add the all-purpose flour to the pot, mixing well with a whisk or wooden spoon to form a roux. Cook the roux for 2-3 minutes, stirring constantly, until it turns a light golden brown color.
⏱️ 3 min - 7
Gradually whisk in the heavy cream until smooth and no lumps remain. Continue to heat the mixture, stirring occasionally, until it just begins to thicken.
⏱️ 3 min - 8
Remove the pot from the heat. Stir in the grated Parmesan cheese, lemon juice, and hot sauce until the cheese is melted and fully incorporated.
⏱️ 2 min - 9
Fold in the sour cream, the prepared spinach, and the quartered artichoke hearts. Season with salt and black pepper to taste. Mix all ingredients thoroughly until combined.
⏱️ 3 min - 10
Transfer the spinach artichoke dip mixture into a small baking dish (an 8x8 inch or similar size works well).
⏱️ 1 min - 11
Evenly top the dip with the shredded Gruyere cheese.
⏱️ 1 min - 12
Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly and the dip is heated through.
⏱️ 10 min•🌡️ 400 - 13
Serve immediately with your favorite dippers like tortilla chips, pita bread, or crusty bread. Enjoy!