Need Recipie

Does anyone have the recipie for Houstons Spinach/Artichoke dip. My favorate/ Thanks

Houston’s Spinach-Artichoke Dip
Yield: 8 servings

1/2 cup grated Romano cheese
1 clove garlic
1 (10 ounce) package frozen spinach, thawed

and squeezed to remove water
1 (6.25 ounce) jar artichokes, drained and patted dry
8 ounces soft garlic-chive cream cheese
2 large eggs
1 cup shredded mozzarella cheese
Tortilla chips

Preheat oven to 375 degrees F.

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.;read=23013

Spinach and Artichoke Dip Like the restaurant.
This recipe is like Houston’s

I must admit that I was a little hesitant when I saw the Tabasco sauce and lemon juice in the recipe, but when I actually tried it, it tasted exactly like the dip from Houstons… excellent! hj

Serves: 12
Prep. Time: 0:40

2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth

2/3 cup fresh-grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve
12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese

-In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and broth and continue cooking until boiling.
-Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
-Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
-Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
-Sprinkle cheddar evenly over top(s).
-At this point, the dip can be refrigerated until ready to serve, if desired.
-Microwave dip on 50% power just until cheese has melted

Notes: Serve with tortilla chips for dipping and sour cream and salsa

hj :wink:

The good thing about recipes is that one can change to their taste buds.

So, in the case of the lemon being to bitter or sour; just cut back on the lemon or do away with the lemon all together.

Trial and error my fellow members

hj :wink: