Houston'S Spinach And Artichoke Dip

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Houston'S Spinach And Artichoke Dip to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Houston'S Spinach And Artichoke Dip, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 bags (1 lb. each) fresh spinach
• 1/8 lb. butter − not margarine
• 1 tsp. minced fresh garlic
• 2 tbls. minced onions
• 1/4 cup flour
• 1 pint heavy cream (whipping cream)
• 2 teas. fresh squeezed lemon juice
• 1/2 tsp. Tabasco sauce (to taste)
• 1/2 tsp. salt
• 2/3 cup fresh grated Parmesan cheese
• 1/3 cup sour cream
• 1/2 cup grated Monterey Jack cheese
• artichoke hearts, coarsely diced
• Steam spinach − strain and squeeze through cheesecloth. Must be

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Chop finely and set aside

Step 2: Technique & Execution

In heavy saucepan, melt butter

Step 3: Technique & Execution

Add garlic and onions and saute about 3−5 minutes

Step 4: Technique & Execution

Add flour to make a roux

Step 5: Technique & Execution

Stir and cook about 1 minute

Step 6: Technique & Execution

Slowly add heavy cream, stirring with a whisk to prevent lumping