Copycat Houston’s Spinach and Artichoke Dip

Houston’s spinach and artichoke dip is one of the most copied appetizers in American casual dining. It arrives bubbling hot in a small skillet or crock, rich and creamy, with a golden browned top and a pile of crisp toasted bread or tortilla chips on the side. It is the kind of starter people order before they have even opened the menu.

This homemade copycat approximation gets you the same creamy, cheesy, savory dip using ingredients from a regular grocery store. It makes enough to share with a crowd, and it costs a fraction of ordering the appetizer out, especially if you are feeding a group or want it as a repeatable party dish.

About Houston’s Spinach and Artichoke Dip

What defines this style of dip is balance. It is creamy from cream cheese and sour cream, tangy and savory from Parmesan and a touch of mayonnaise, and studded with chopped artichoke and tender spinach so every scoop has texture. Garlic and onion cooked in butter give it a mellow base, while a pinch of cayenne and a dash of hot sauce add warmth without making it spicy.

The technique matters more than any single ingredient. Squeeze the spinach until it is truly dry so the dip stays thick rather than watery. Mix the base until smooth, fold in the vegetables and most of the cheese, then bake until the edges bubble and the top browns. A final blast under the broiler gives the blistered, golden surface that makes the dish look the part.

How Much Does It Cost to Make Houston’s Spinach and Artichoke Dip at Home?

A full batch makes 8 appetizer servings for an estimated $15.18 in ingredients, roughly $1.90 per serving. Ordering the equivalent at Houston’s runs around $15.00 (approximate menu price), so making it yourself saves an estimated $7.41 (49%). The grocery figures are estimates based on US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for the rest; the per-ingredient breakdown is in the table above. Your local store and restaurant prices will differ, but the gap stays large because you buy staple ingredients instead of a prepared, served dish, and one batch stretches across several servings.

Why Make It at Home?

Making it at home lets you serve the dip straight from a hot oven, which is when it is at its best, and you control the cheese, the salt, and the heat level. A single batch comes together in minutes of active work, can be assembled ahead and baked when guests arrive, and gives you a restaurant-style appetizer for a fraction of the cost of ordering one.

Ingredients for Copycat Houston’s Spinach and Artichoke Dip

Here’s the full ingredients list you’ll need to make Houston’s Spinach and Artichoke Dip at home:

• 2 tbsp unsalted butter
• 0.5 cup finely diced yellow onion
• 3 clove garlic, minced
• 10 oz frozen chopped spinach, thawed and squeezed very dry
• 14 oz canned artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 0.5 cup sour cream
• 0.25 cup mayonnaise
• 0.75 cup freshly grated Parmesan, divided
• 0.5 cup shredded white cheddar or Monterey Jack
• 1 tsp kosher salt, black pepper, pinch of cayenne, dash of Worcestershire and hot sauce
• 8 each slices of rustic bread or pita, for toasting and dipping

A few ingredient notes:

• Use frozen chopped spinach and squeeze it in a clean towel until almost no liquid comes out. Wet spinach is the number one cause of a loose, watery dip.
• Choose canned or jarred artichoke hearts packed in water or brine, not marinated in oil and herbs, and chop them fairly small so they blend into the creamy base.
• Grate your own Parmesan and cheddar or Monterey Jack from a block. Pre-shredded cheese contains anti-caking starch that can make the dip grainy and less smooth.

How to Make Houston’s Spinach and Artichoke Dip at Home

Prep: 15 min · Cook: 30 min · Makes: 8 appetizer servings

1. Heat the oven to 375°F. Lightly butter a 1.5 quart baking dish or an oven-safe skillet. Thaw the spinach and squeeze it hard in a clean kitchen towel until very dry, then fluff it with a fork.
2. Melt the butter in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent but not browned, then add the garlic and cook 30 seconds until fragrant.
3. In a large bowl, beat the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the salt, pepper, cayenne, Worcestershire, and hot sauce.
4. Fold in the spinach, chopped artichokes, the cooked onion and garlic, half of the Parmesan, and all of the cheddar or Monterey Jack until evenly combined.
5. Spread the mixture into the prepared dish and top with the remaining Parmesan.
6. Bake for 20 to 25 minutes until the dip is hot throughout and bubbling around the edges.
7. Switch the oven to broil and cook 2 to 3 minutes, watching closely, until the top is spotted golden brown.
8. While the dip bakes, brush the bread slices lightly with melted butter or oil and toast until crisp. Let the dip rest 5 minutes before serving, since it will be extremely hot.

Tips for the Best Results

• Soften the cream cheese fully at room temperature so the base mixes smooth without lumps.
• Assemble the dip up to a day ahead and refrigerate it, adding 5 to 10 minutes to the bake time.
• Serve it in the baking skillet to keep it hot longer at the table.
• Taste the mixture before baking and adjust salt and cayenne, since Parmesan varies in saltiness.

Common Mistakes to Avoid

• Not squeezing the spinach dry, which leaves the dip watery and diluted.
• Using marinated artichokes, which add oily, overly herbal flavor.
• Skipping the broiler step and ending up with a pale, unbrowned top.
• Overbaking until the dip separates and turns oily instead of creamy.

Variations to Try

• Add a handful of chopped jalapeño or a spoonful of diced green chiles for a spicier dip.
• Swap half the cheddar for Gruyère or fontina for a nuttier, more melty finish.
• Stir in cooked, crumbled bacon or finely chopped roasted red pepper for extra depth.

Storage & Reheating

Cool leftover dip and refrigerate it in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 to 15 minutes until hot and bubbling, or microwave in short bursts, stirring between each. The texture is creamiest when reheated gently, and a spoonful of milk can loosen it if it has thickened. I do not recommend freezing it, as the dairy can separate when thawed.

What to Serve It With

Serve the dip hot with toasted rustic bread, pita wedges, or sturdy tortilla chips. Raw vegetables like celery, bell pepper strips, and carrot sticks give a lighter option for dipping. It pairs well with a simple green salad, grilled steak sliders, or wings as part of a game-day spread.

The Bottom Line

Houston’s Spinach and Artichoke Dip is one of those dishes that feels like it should be hard to make and expensive to buy, but at home it’s neither. For an estimated $15.18 in everyday ingredients you get 8 appetizer servings, fresh and warm, for roughly 49% less than ordering out. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with an estimated cost to make them at home.

Frequently Asked Questions

Can I make Houston’s spinach and artichoke dip ahead of time?

Yes. Assemble the dip completely, cover it, and refrigerate for up to a day before baking. Add 5 to 10 minutes to the bake time since it starts cold, and finish under the broiler for a browned top.

Should I use fresh or frozen spinach?

Frozen chopped spinach is the most reliable choice because it is consistent and easy to squeeze dry. If using fresh, cook about 1 pound until wilted, cool it, and squeeze out all the liquid before chopping and adding it to the dip.

Why is my dip watery?

Excess moisture from the spinach or artichokes is almost always the cause. Squeeze the spinach in a towel until it is nearly dry and pat the drained artichokes with paper towels before mixing.

Can I lighten this dip up?

You can swap Greek yogurt for some or all of the sour cream and use reduced-fat cream cheese. The dip will be a bit tangier and less rich, but it will still bake up creamy and satisfying.

What is the best thing to dip?

Crisp toasted bread, pita chips, and sturdy tortilla chips hold up best against the thick dip. Raw vegetables also work well if you want a lighter option.

Is this the official Houston’s recipe?

No. This is a homemade copycat approximation based on the dish’s general description and common technique. The restaurant’s exact recipe is not public, so quantities and seasonings are tuned to give a similar creamy, cheesy, browned result.

Cost figures are estimates for comparison, based on US BLS Average Price Data (US city average) and an approximate menu price; your local grocery prices and Houston’s current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Houston’s or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.