Houstons Chicago Style Hot Artichoke Dip Recipes

BAKED ARTICHOKE AND SPINACH DIP

Steps:

• 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.

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.

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.

HOUSTON'S CHICAGO-STYLE HOT ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Put Romano cheese in a food processor with metal blade.
• Turn motor on and drop garlic through feed tube to mince.
• Stop machine and add spinach, artichokes, cream cheese and eggs.
• Process until thoroughly blended; turn into medium bowl.
• Fold in mozzarella cheese.
• Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.
• Serve hot with tortilla chips, sour cream and salsa.

CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN

Steps:

• Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
• Do Ahead
• Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

HOUSTON'S SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375°F.
• Place Romano cheese in a food processor.
• While running, drop garlic in the feed tube.
• Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
• Turn into a casserole dish and fold in Mozzarela.
• Bake 20-25 minutes or until heated through.