Nibbles of Tidbits, a Food Blog

Since I like Houston’s ‘Chicago-Style Spinach Dip’ so much, I wanted to make it at home.  I researched the Internet and came across a few Copycat Recipes, so I tried a couple. 

I combined and fine tuned all that I learned to decide on the following as my version of the restaurant’s tasty dip, with a little more of the goodies — Artichokes and Spinach.  The Houston’s flavors are there.

Recipe and Ingredients: 

As shown above, first cut off the tough ends of the Artichoke Hearts (if necessary), then mix all ingredients together.  Transfer the mixture to an oven proof dish, then bake at 350° for 30 minutes.

1 (16 oz.) Bag of Frozen Chopped Spinach, thawed and squeezed or drained of all water

1 (12 oz.) Jar of Marinated Artichoke Hearts, drained and chopped (Unmarinated is fine)

1 Large Garlic Clove, minced or pressed

1 Cup of Mozzarella Cheese, grated (Jack Cheese can be substituted)

2/3 Cup of Parmesan Cheese, grated or shaved

1/2 Cup Sour Cream (Heaping Cup)

1/4 Cup Cream or Half & Half  (Less, if too runny or watery, add a little at a time)

Houston’s serves their Chicago-Style Spinach Dip with Tortilla Chips, Sour Cream and Salsa, which is great, but at home I usually have it with Stacy’s Simply Naked Pita Chips.  It’s hard to find a good bagged Tortilla Chip — But if you prefer the complete Houston’s combination, Have’a Chips are recommended as one of the better packaged Tortilla Chips.