Hillstone-Style Spinach & Artichoke Dupe Dip
This is a Hillstone/Houston’s–style spinach and artichoke dip made with a butter-based roux, shallots, cream, and a blend of mozzarella, Gruyère, and Parm. The key is aggressively draining the spinach to keep the dip thick, glossy, and restaurant-level — never watery. Follow @maisonaft on IG for the key to a Hillstone martini at home while you're at it!
Ingredients
Method
Drain the spinach properly (this is everything).
- Thaw spinach fully, then place in a fine mesh strainer. Press repeatedly to release liquid. Transfer to paper towels and squeeze firmly until completely dry. Repeat if needed.
- Do the same with the artichokes.
Chop for texture.
- Add drained spinach and artichokes to a manual chopper or food processor and pulse until very finely chopped.
- The dip should be spinach-heavy but smooth, not stringy or chunky.
Build the base.
- In a wide saucepan over medium heat, melt butter. Add shallot and cook until soft and translucent, about 2–3 minutes. Add garlic and cook until fragrant.
Make the roux.
- Stir in flour and cook 1–2 minutes until smooth and lightly golden.
Add cream.
- Slowly whisk in heavy cream. Increase heat slightly and cook until thickened and glossy.
Season generously.
- Remove from heat. Stir in Parmesan, Worcestershire, onion powder, garlic powder, paprika, nutmeg, salt, and pepper.
Fold in spinach & artichokes.
- Stir in sour cream, then fold in the finely chopped spinach and artichoke mixture until fully incorporated.
Bake.
- Transfer to a shallow baking dish. Top with Gruyère and mozzarella.
- Bake at 400°F for 12–15 minutes, until bubbling and lightly browned.
Rest & serve.
- Let sit 5 minutes before serving with pico de gallo or salsa and of course, sour cream! tortilla “strips” for most authentic experience 😉
Notes
- Mesh strainer + paper towels > cheesecloth. No one owns that.
- Finely chopping the spinach & artichokes is the secret. This is what gives it that Hillstone consistency.
- This is intentionally spinach-forward, but because it’s aggressively drained and chopped, it stays creamy — not green or watery.
- The spice blend should taste slightly overseasoned before baking. The cream mellows everything.
