Houston's Famous Three-Cheese Spinach Artichoke Dip
User Reviews
4.9
Houston's Famous Three-Cheese Spinach Artichoke Dip
Description
This dip recipe starts by finely chopping marinated artichoke hearts with Romano, Parmesan, and garlic to create a flavorful base. The chopped mixture is combined with thawed and thoroughly drained spinach, mozzarella, sour cream, and heavy cream for richness and creaminess.
Baked in a shallow dish until bubbly, the dip has melted cheese integrated throughout, offering a balanced savory flavor with a hint of freshness from spinach and artichokes. The blend of cheeses creates a moderately thick consistency that holds well for dipping.
Serve warm with heated tortilla chips, sour cream, or salsa as complementary sides. Allowing cheeses to come to room temperature before mixing enhances melt quality. Thoroughly draining spinach prevents excess wateriness, preserving the dip's ideal texture. For a golden top, broil briefly at the end of baking.
Ingredients
- 6.25 ounces artichoke hearts drained, marinated
- 10 ounces spinach frozen, chopped, drained
- 1/2 teaspoon garlic minced
- 1/3 cup Romano cheese freshly grated
- 1/4 cup Parmesan Cheese freshly grated
- 1 cup mozzarella cheese shredded
- 1/3 cup heavy cream or half and half
- 1/2 cup sour cream
Instructions
- In a food processor blend the drained artichokes, Romano cheese, garlic and Parmesan cheese for until the mixture has been chopped into fine pieces.
- Artichokes and cheeses should be minced, but should not be pasty.In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor.
- Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 - 25 minutes at 350 degrees.
- Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.
Notes
- Ensure spinach is thoroughly drained to avoid a watery dip.
- Bring cheeses to room temperature before mixing for a smoother melt.
- Grate cheese fresh rather than using pre-shredded varieties to improve texture.
- For a browned top, place dip under broiler for 1-2 minutes at the end of baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 315mg | 13% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 3915IU | 78% |
| Vitamin C | 14.8mg | 16% |
| Calcium | 214mg | 21% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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