Saturday, May 21, 2011

Spinach and Artichoke Dip

This is as close to the dip at Houston's as you will get.  I think it is even a little better than theirs.  It is rich and creamy.  You will love it.

  • 2 boxes of chopped spinach
  • 1 can of artichoke hearts
  • 1 small onion, finely chopped
  • ½ stick of butter
  • 1 (8oz.) cream cheese
  • 1 (8oz.) sour cream
  • 1 (8oz.) whipping cream
  • 8 oz. of Jalapeño Monterey Jack cheese, shredded
  • ¼ C. parmesan cheese
  • 1 t. kosher salt
  • ½ t. black pepper
  • ½ t. garlic powder
  1. Cook spinach as directed on box and drain
  2. Squeeze the excess water out of the spinach and dry with paper towels
  3. Drain artichoke hearts well and mash
  4. Sauté onions in butter over medium low heat until limp
  5. Add each of the ingredients to the pot (except the pepper cheese), stirring to incorporate after each
  6. Add about half of the pepper cheese to the mixture and save the other half
  7. In a microwave safe dish, scoop the mixture in and then cover with the other half of pepper cheese
  8. Microwave on high for 5 minutes
  9. Serve with tortilla chips
 Tips and Tricks:
  • I serve this dip with sour cream and salsa on the side.
  • When preparing the artichoke hearts, it is important to pick out any leaves that are hard.  They are usually on the outside of the artichoke heart and are darker in color.
  • I use light sour cream and 1/3 less fat cream cheese.

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