Pete's Steak House Spinach Artichoke Dip

Chef George Reconstruction — Classic Steakhouse Series

Hot. Cheesy. Built for the Table.

Ingredients

  • 16 oz whipped cream cheese
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz marinated artichoke hearts packed in oil, drained and chopped
  • 1 tbsp reserved artichoke marinade
  • 1 cup grated Parmesan cheese
  • 8 oz shredded Swiss cheese
  • 4 oz shredded mozzarella cheese
  • 2–3 cloves garlic, minced
  • 1 tbsp butter
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper

Optional Umami Enhancers — Choose One

  • ½ to 1 tsp Worcestershire sauce
  • OR 1–2 drops Maggi seasoning

The goal is not to taste the ingredient directly, but to add subtle savory depth in the background.

Pete's Steak House Spinach Artichoke Dip

Instructions:

  1. Melt butter in a sauté pan and cook garlic until fragrant.
  2. Add spinach and cook until excess moisture has evaporated.
  3. Add chopped artichokes and warm through.
  4. Blend in whipped cream cheese until smooth.
  5. Stir in mayonnaise, sour cream, and reserved artichoke marinade.
  6. If desired, add Worcestershire sauce OR 1–2 drops of Maggi seasoning.
  7. Fold in Parmesan, Swiss, and mozzarella cheeses.
  8. Season with salt, pepper, and cayenne.
  9. Transfer to a crock or baking dish.
  10. Lightly top with additional Swiss and Parmesan.
  11. Bake at 375°F for 20–25 minutes until bubbling.
  12. Finish under a broiler until lightly golden brown.
  13. Serve immediately with toasted baguette slices or warm pita wedges.

Serve With:

Toasted baguette slices
Warm pita wedges
Tortilla chips
Crackers
Crudités

Chef Notes:

– Squeeze the spinach completely dry — excess water will break the texture of the dip.

– Use whipped cream cheese, not block. It blends smoother and incorporates faster.

– The reserved artichoke marinade is a small detail that makes a significant difference. Don't skip it.

– Worcestershire and Maggi are both optional but use only one — the goal is background depth, not a detectable flavor.

– The broiler finish is what gives Pete's version its signature lightly golden crust. Don't skip it.

– Reconstructed from original Pete's Steak House preparation notes and memory by Chef George.

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© Day of the Dead Food Products  •  Crafted by Chef George  •  Cook with intent.