Description
A rich, ultra-creamy, restaurant-style spinach dip inspired by the classic Houston’s version — made with sour cream, plenty of cheese, and a fresh red onion topping. Perfect for parties, holidays, and New Year’s gatherings, and always the first appetizer to disappear.
Ingredients
Units
Scale
- 2 pounds frozen chopped spinach, thawed and squeezed completely dry
- 1 large shallot, minced
- 4 tablespoons butter
- 1.5 cups heavy cream (or half-and-half)
- 1 cup sour cream
- 1/8 cup (2 tablespoons) all-purpose flour
- 1 (10-ounce) can diced tomatoes with jalapeño & cilantro, drained very well
- 2 cups Mexican cheese blend, divided
- 1.5 cups Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: finely chopped red onion for topping
Instructions
- Prep the oven.
Preheat your oven to 375°F and set out a medium or large baking dish. - Sauté the shallot.
Melt the butter in a large skillet over medium heat. Add the minced shallot and cook until soft, fragrant, and lightly translucent, about 3 minutes. - Add spinach and flour.
Stir in the very well–drained and squeezed-dry spinach, breaking it up with your spoon and mixing until fully combined with the butter and shallot. Sprinkle the flour evenly over the spinach mixture and stir until no dry flour remains — it should look glossy and well-coated. - Incorporate the cream.
Slowly pour in the heavy cream (or half-and-half), stirring continuously. Bring the mixture to a gentle simmer. Cook for 2–3 minutes, or until the sauce slightly thickens and coats the back of a spoon. - Stir in the creamy and cheesy elements.
Add the sour cream, 1 cup Mexican cheese, 1 cup Parmesan, and the drained tomatoes with jalapeño. Stir until everything melts together into a smooth, creamy mixture. Season with salt and pepper to taste. - Transfer and top.
Pour the mixture into your baking dish and smooth the top. Sprinkle the remaining 1 cup Mexican cheese and ½ cup Parmesan evenly over the surface. - Bake.
Bake for 20–25 minutes, or until the top is golden, the edges are bubbling, and the cheese is fully melted. - Finish and serve.
Top with finely chopped red onion, if using. Serve warm with tortilla chips, pita chips, baguette slices, or fresh vegetables.
Notes
- Dry spinach = creamy dip. Wring the thawed spinach until it’s fully dry; excess water will thin the sauce.
- Drain tomatoes well. Press lightly with a paper towel if needed — moisture control is key.
- Grate cheese from the block for the smoothest, silkiest melt.
- Extra filling freezes beautifully. Thaw, transfer to a dish, top with cheese, and bake as directed.