Spinach-Artichoke Dip PDF Print E-mail
Written by John Keife   

We credit Missy for her replication of this very popular appetizer served at Houston’s Restaurant’s (Metairie, LA) . . .

Submitted by:  Missy Keife


  • 2 sticks butter
  • 1 medium white onion, finely chopped
  • 3 16-oz bags frozen chopped spinach, cooked, drained
  • 2 8-ounce packages cream cheese
  • 1 8-ounce carton sour cream
  • 3 cans artichoke hearts, drained, rinsed, tough outer leaves removed, chopped
  • 1 ½ cups grated Parmesan cheese
  • 1 tsp crushed red pepper flakes
  • 2 tsp salt
  • 1 tsp black pepper
  • 16 ounces Monterrey-Jack cheese, shredded
  1. Into a Dutch oven, melt butter and saute onions until wilted
  2. Add spinach and next 8 ingredients slowing, mixing as you add
  3. Pour entire ingredients into casserole and heat at 400° for 15 minutes
  4. Pour into 2 heated chafing dishes and serve with Tostito chips or an assortment of your favorite crackers

Note: For a large party of 30-40, be sure to place chafing dishes in separate areas; crowd tends to gather around this delicious appetizer and not easily relinquish their space!