Houston's Spin Dip

(photo: Alan Dep, Marin IJ)

(photo: Alan Dep, Marin IJ)

The office that I used to work in (in San Francisco) was right across the street from Houston's Restaurant, now known as Hillstone's. It's a great restaurant. The food is always delicious. The wine list is good. They even have Cakebread Sauvignon Blanc which is one of my favorite wines and wineries.

I could have eaten there everyday. But I would be poor and fat. Because lunch is $20+ and the Spin dip, which is one of my favorites, isn't exactly low-cal. It's full of cheese, artichokes and spinach, served with chips, sour cream and salsa. Mmm, mmm, mmm.

A few years ago I searched for the recipe. I found one that I think is as close as you get to the real thing. You can serve it in one bowl, or divide it up into ramekins, similar to the way they serve it in the restaurant. You can even put the extra ramekins in the freezer for another time. They don't last long though. The problem is, you can't stop thinking about that spin dip in your freezer, so you end up eating it for dinner.  

 (photo: Alan Dep, Marin IJ)

Here's the recipe.  Enjoy.

Spinach and Artichoke Dip

2 (10 oz) boxes frozen spinach, thawed

1/4 c. butter

1 T minced fresh garlic

2 T minced onion

1/4 c. all-purpose flour

1 pint heavy cream

1/4 c. chicken stock

2 t. fresh lemon juice

1/2 t. hot sauce

1/2 t. salt

2/3 c. fresh grated Pecorino Romano cheese

1/4 c. sour cream

1/2 c. shredded white cheddar cheese

(12 oz) jar or can of artichoke hearts drained, coarsely chopped

1. Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible. 
2. In heavy saucepan over medium heat, saute garlic and onions in butter until golden, about 3-5 minutes. Stir in flour and cook for 1 minute.  
3. Slowly whisk in cream and stock and continue cooking until boiling. 
4. Once boiling, stir in lemon juice, hot sauce, salt and Romano cheese; stir until cheese has melted.
5. Remove from heat and allow to cool for 5 minutes.  
6. Stir in sour cream, then fold in dry spinach and artichoke hearts.  
7. Pour in ovenproof/microwave proof dish. Sprinkle cheddar evenly on top.  
8. Heat in microwave or bake in oven until cheese on top is melted.
9. Serve hot with tortilla chips, sour cream and salsa for dipping.