**This post is for Danny (even though your fiancee will loathe this dish).**

One of the best spinach artichoke dips I’ve ever had was at Houston’s Restaurant. Then one day, I came across this recipe on my favorite recipe website, and I had to try it. I hadn’t been to Houston’s in so long that I can’t really compare the two, but this dip was delicious nonetheless. Even better, it’s simple to make. Definitely file this away in your box–it’ll make for something good and easy to serve at a gathering or bring to a potluck.

Recipe: Warm Spinach Artichoke Dip

Summary: Original recipe from All Recipes


  • 6 oz. frozen chopped spinach, thawed, drained, and squeezed dry
  • 6 oz. canned artichoke hearts, drained and chopped
  • 3 cloves garlic, minced, or 1 tsp. garlic powder
  • 1/2 c. mayonnaise
  • 8 oz. cream cheese, softened
  • 1 c. grated parmesan cheese
  • 1 stalk green onion, thinly sliced


  1. Preheat oven to 375 degrees. Lightly grease a medium to small baking dish. (I used a round 8-inch dish.)
  2. In a medium bowl, mix together cream cheese and mayonnaise until smooth. Add artichoke hearts, spinach, and parmesan cheese. Mix until smooth. Season with garlic or garlic powder and green onion. Spread evenly in baking dish.
  3. Bake covered for 20 minutes. Then remove cover and bake uncovered for another 5 minutes or until surface is lightly browned. Serve warm with tortilla chips or crackers.


The original recipe online called for garlic cloves but as I didn’t have any in the fridge at the time, I substituted it with garlic powder which turned out okay. To also make up for the lack of fresh garlic, I added the green onion to the recipe. Original recipe also called for 2 tbsp. lemon juice, but as my fridge was pretty empty, I forewent those as well.

Try serving it the way Houston’s does and accompany it with regular tomato salsa and sour cream on the side.

Cooking time (duration): 30

Diet type: Vegetarian

Meal type: snack

Culinary tradition: USA (General)

Microformatting by hRecipe.

If the Blind can Cook it, so can you.

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9 Discussion to this post

  1. dark mark says:

    wow, i absolutely love Houstons' spinach dip. we've used a recipe very close to this many times for a quick delicious appetizer. what kind of chip do you eat with it?

    Ruggles green has some great flat bread they use with their dip, so i'm thinking next time i'll hit up phoenicia, warm up some pita bread and dip with this stuff.

  2. the Blind Cook says:

    dark mark: As you know, I am in an eternal search for the Perfect Chip. With that being said, we have just been trying different brands of tortilla chips. We usually like the thin ones, but as this dip is a bit thick, we had to bulk it up a little. Do you have suggestions? I know you are the chip master.

  3. dark mark says:

    I actually don't like to eat this with tortilla chips and typically go w/ Fritos scoops. to some it is blasphemy, but it is sturdy and has a hit of salt to go well with the cheesiness of the dip. Mission branded white corn tortilla chips are pretty good, though sometimes too salty. if i could take some home, i'd pick up some fresh chips from Lupe's. mmmmmmm. also, try my flatbread recommendation. cut up a few big pieces, toast them or warm them in an oven for a min or 2 and enjoy!

    as far as chips in general, i'm a huge fan of HEB branded chips. might be knock-offs of the big brands, but i think they are delicious, especially the ridged versions. I even went so far as to fill out an HEB comment card asking them to bring back my all time favorite 'Peppercorn Ranch' flavored chip…but they never contacted me back. boo.

  4. the Blind Cook says:

    Thanks, dark mark, for your input. So would we be able to substitute pita chips for the baked flatbread? Or are you trying to achieve something more pliable?

    All this chip talk can only mean one thing: that there will be a future chip post. Perhaps you can be my guest writer on that subject. 🙂

  5. dark mark says:

    the texture of of fresh flatbread that has been slightly toasted coupled with this dip is outstanding. drizzle a little a little olive oil on the bread and throw in a toaster oven for a min or two, just enough to warm it up and give it a slight crisp. mmmmmm. also good is the flat bread from zoe's kitchen! favorite is still phoenicia though.

    chip post? i'm there. i toyed w/ the idea of making a chip blog hahaha. then i realized how much fatter i'll be after sampling everything i see in the name of research.

  6. the Blind Cook says:

    Stay tuned for a future chip blog post…

  7. T says:

    what about those naked pita chips u can get at costco?

  8. T says:

    those are addicting

  9. Christine Ha says:

    You're welcome. Bon appetit!

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