Houston’s is a regional chain out of…surprise…Texas. I’ve never eaten at Houston’s so I can’t vouch for whether this dip recipe is a close clone or not. But I can tell you that it is good!
Houston’s Spinach & Artichoke Dip Restaurant Recipe
Ingredients
- 2 bags (1 lb. each) fresh Spinach
- 1/8 pound Butter − not margarine
- 1 teaspoons minced fresh Garlic
- 2 tablesoons minced Onions
- 1/4 cup flour
- 1 pint heavy Cream (whipping cream)
- 2 teaspoons fresh squeezed Lemon Juice
- 1/2 teaspoon Tabasco Sauce (to taste)
- 1/2 teaspoon salt
- 2/3 cup fresh grated Parmesan Cheese
- 1/3 cup Sour Cream
- 1/2 cup grated Monterey Jack Cheese
- 1 can Artichoke Hearts, coarsely diced
Directions
1. Steam the spinach − strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside.
2. In heavy saucepan, melt butter.
3. Add garlic and onions and saute about 3−5 minutes.
4. Add flour to make a roux. Stir and cook about 1 minute.
5. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.
6. When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
7. Remove from heat and let stand 5 minutes.
8. Stir in sour cream.
9. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted.
Serve immediately, or portion and microwave to order.
Serve with salsa, sour cream and tortilla chips for dipping.
Filed under Appetizers, Dip, Houston's, Party Favorites by on Aug 1st, 2010. 1 Comment. 
Here’s an interesting take on a recipe. If you’re not familiar with it, Bonefish Grill is a moderately expensive “fancy” dining seafood and steak place. This is referred to on the menu as a house specialty and I understand they sell a lot of them.
It is very good as an appetizer, but who eats appetizers at home? Not me or my friends. Not before meals anyway.
What we do eat are appetizers as party foods. Yes! Take this and you will be the hit of the party — guaranteed!
Okay let’s adapt it for a party.
Buy some breaded shrimp. No need to go to all the trouble of breading your own — you have better things to do and no one will care anyway.
Buy some chicken wings while your at it. This sauce is excellent on wings and they are always good party food.
Crank up the heat in the sauce a bit. This is not a family dinner — This is a PARTY!
Oh okay, I’ll do that for you.
Bonefish Grill’s Bang Bang Shrimp Restaurant Recipe
Original Recipe
- 1/2 cup Mayonnaise (I always use Dukes. You use what every you like)
- 4 teaspoons Chili Garlic Sauce (find this in the Chinese section of your grocery or in a Oriental Market)
- 1 teaspoon granulated Sugar
- 1/2 teaspoon Rice Vinegar
That’s it for the original recipe. Pretty simple and delicious. But for a party I recommend:
Party Recipe
- Increase the Chili Garlic Sauce to 8 teaspoons or more.
- Add 3 teaspoons minced Garlic (or 1 teaspoon Garlic Powder)
- Chop some Peanuts and Onion Greens to spinkle on top.
Taste.
If it’s still not hot enough, go wild and throw in some hot sauce.
Directions:
- Precook the wings and shrimp WITHOUT the sauce.
- Mix up the Sauce. DO NOT MIX THE SHRIMP OR WINGS IN YET!
- Bowl both and go to the party. DO NOT MIX THE SHRIMP OR WINGS IN YET! Seriously!
- Take a big platter with you.
- At the party — JUST BEFORE YOU SERVE THEM — NOW toss the shrimp and wings into the sauce and place on the platter.
- Enjoy the compliments.
Filed under Appetizers, Bonefish Grill, Fish & Shellfish, Party Favorites, Sauces by on Jul 11th, 2010. 4 Comments.
