I've seen this recipe posted several different ways, but this is as close as it comes to the real McCoy. Again, I can't be 100% positive this is the exact Houston's recipe, but once you've tried it, I think you'll agree its as close as you can come to what you would be served at the restaurant. Enjoy:)

Houston's Spinach and Artichoke Dip

Note: When I make it I cut this recipe down by 4 and it still makes alot.

4 bags (1lb. ea.) fresh spinach
1/4 lb. butter - not margarine
1 tsp. minced fresh garlic
1/4 cup minced onions
1/2 cup flour
1 qt. heavy cream (whipping cream)
1 Tbls. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce
1 tsp. salt
1-1/4 cup fresh grated Reggiano Parmesan cheese
3/4 cup sour cream
1 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced

Steam spinach - strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Add garlic and onions and saute about 3-5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring and with a whick to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon jiuce, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in sour cream. 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.