Does anyone have the recipie for Houstons Spinach/Artichoke dip. My favorate/ Thanks cruiselady@comcast.net
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.
http://www.chitterlings.com/cgi-bin/chit_index.cgi?noframes;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 
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