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Houston's is a regional chain out of...surprise...Texas. I've never eaten at Houston's so I can't vouch for whether this dip recipe is a close clone or not. But I can tell you that it is good! Houston's Spinach and Artichoke Dip
Ingredients
2 bags (1 lb. each) fresh Spinach
1/8 pound Butter − not margarine
1 teaspoons minced fresh Garlic
2 tablesoons minced Onions
1/4 cup flour
1 pint heavy Cream (whipping cream)
2 teaspoons fresh squeezed Lemon Juice
1/2 teaspoon Tabasco Sauce (to taste)
1/2 teaspoon salt
2/3 cup fresh grated Parmesan Cheese
1/3 cup Sour Cream
1/2 cup grated Monterey Jack Cheese
1 can Artichoke Hearts, coarsely diced
Directions
1. Steam spinach − strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside.
2. In heavy saucepan, melt butter.
3. Add garlic and onions and saute about 3−5 minutes.
4. Add flour to make a roux. Stir and cook about 1 minute.
5. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.
6. When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
7. Remove from heat and let stand 5 minutes.
8. Stir in sour cream.
9. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted.
Serve immediately, or portion and microwave to order.
Serve with salsa, sour cream and tortilla chips for dipping.
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For todays cookbook we keep with the party theme -- GO CARDS! -- and have The Appetizer Collection -- 155 pages of some of the most delicious and easy to prepare party food you'll find for the next time your basketball team is in the Elite Eight or Sweet Sixteen.
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