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Houston's Chicago-Style Spinach Dip

By Todd Wilbur


Score: 4.00. Votes: 11
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These days just about every casual dining chain has its version of this appetizer: spinach and artichoke hearts mixed with cheese and spices, served up hot with chips or crackers for dipping. Making the rounds over the years, I've tried many of them, and most formulas are nearly identical. That is, except for this one. Houston's makes their spinach dip special by using a blend of sour cream, Monterey Jack cheese and Parmegiano Reggiano—the ultimate Parmesan cheese. Parmegiano Reggiano is born in Italy and is usually aged nearly twice as long as other, more common Parmesan cheeses. That ingredient makes the big difference in this dip. So hunt down some of this special Parm at your well-stocked market or gourmet store, and you'll find out why Houston's spinach dip has been one of the most requested recipe clones here at TSR.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • One 12-ounce box frozen chopped spinach, thawed
  • 1/2 cup chopped canned artichoke hearts (not marinated)
  • ...

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Reviews
Average rating:

Score: 4.00. Votes: 11
Rating of votes (11)
5
 
 
5 customers
4
 
 
3 customers
3
 
 
1 customers
2
 
 
2 customers
1
 
 
0 customers
 
Gary Hall
Jun 3, 2019, 06:16

I didn't find this that good and nothing like Houstons. It was heavy with the Monterrey cheese (like dipping into melted mozzarella). It broke most of the tortilla chips trying to use the dip. Taste wise it was ok - but texture / consistency - not really.

Heather Leal
Feb 6, 2019, 19:54

SO GOOD! This is my go to recipe. People beg for me to share this recipe!

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