Patricia Lopez's favorite spinach and artichoke dip

Friday, January 30, 2015

This Spinach and Artichoke Dip is like the one served at Houston's restaurants

Serve this creamy, hot dip with tortilla chips.

Serves: 12

Prep. Time: 0:40


  • 2 cloves garlic - minced
  • 2 Tbls. minced onion OR 1 Tbls. dried 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
  • 12 oz. jar artichoke hearts - drained, coarsely chopped
  • 1/2 cup shredded white cheddar cheese


  1. In a 2-quart saucepan over medium heat, saut garlic and onion in butter until golden, about 3 - 5 minutes.
  2. Stir in flour and cook for 1 minute.
  3. Slowly whisk in cream and broth and continue cooking until boiling.
  4. 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.
  5. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
  6. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
  7. Sprinkle cheddar evenly over top(s).
  8. At this point, the dip can be refrigerated until ready to serve, if desired.
  9. Microwave dip on 50 percent power just until cheese has melted.

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

Credit: Robbie's recipes