Today's Case:
Damon's Bar and Grill Spinach and Artichoke Dip
Re: Damon's Bar and Grill spinach and artichoke dip
From: Cayla
To: Phaedrus
Date: 8/1/2026, 1:59 PM
On 7/31/2026 6:47 PM, Cayla wrote:
Hi, can you please help me find the recipes for Damon's Bar and Grill spinach and
artichoke dip and Mandarin House's egg drop soup from Hoover, Alabama?
They both no longer exist and I would love to recreate them at home.
The eggdrop soup was unlike any I've ever had.
It was brother, with spinach and shrimp.
Thank you so much,
Cayla
Hello Cayla,
Sorry, the actual Damon's recipe does not appear to be available. Gemini provided the below copycat.
Phaed
An official or exact public recipe for Damon's Bar and Grill spinach and artichoke dip
is not available, as the restaurant chain closed most of its traditional locations and did
not publish the proprietary formula. However, you can make a classic, restaurant-style
hot spinach and artichoke dip using standard ingredients and simple steps.
Ingredients:
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup frozen chopped spinach (thawed and squeezed completely dry)
1 can (14 oz) artichoke hearts (drained, patted dry, and chopped)
2 cloves garlic, minced
Salt and black pepper to taste
Instructions:
Preheat your oven to 375°F (190°C). Mix the softened cream cheese, sour cream, and
mayonnaise together in a large bowl until smooth.
Stir in the minced garlic, half of the mozzarella cheese, and half of the Parmesan cheese.
Fold in the drained chopped spinach and chopped
artichoke hearts until fully combined.Season the mixture with salt and black pepper.
Transfer the mixture into a greased baking dish and top with the remaining mozzarella
and Parmesan cheese. Bake for 20 minutes until the dip is hot, bubbly, and the top is
lightly browned.
