Prep 10 mins
Cook 45 mins
When in New Orleans a few years back, I bought a copy of 'Dat Little Cajun Cookbook by Chef Remy (not the chef in Ratatouille!). There are so many similar Spinach dips out there, Chef Remy's is a little different and more "made from scratch". I made some minor adjustments which are reflected here. (If cajun seasoning is unavailable, use seasoned salt with a pinch of cayenne or red pepper flakes)
- 1⁄4 lb butter
- 1 cup onion, minced
- 1⁄2 cup bell pepper, minced (green or colored)
- 1⁄4 cup celery, minced
- 2 tablespoons garlic, minced
- 1 tablespoon parsley, dried and crumbled
- 1 tablespoon basil, dried and crumbled
- 1 teaspoon thyme leaves, dried and crumbled
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon cajun seasoning
- 2 tablespoons flour
- 2 cups half-and-half (can use evaporated milk)
- 10 ounces spinach (frozen, thawed, drained and chopped)
- 2 dashes pepper sauce (TABASCO Brand or other)
- Melt butter in 1 quart saucepan.
- When bubbly, add veggies. Saute until onion begins to look translucent.
- Add herbs and seasonings, stir well.
- Add flour and stir until blended.
- Add cream/milk and whisk until mixture thickens.
- Cover, reduce heat and simmer for 15 minutes, stir frequently.
- Add spinach and stir in well.
- Cover and continue to simmer another 15 minutes.
- Remove from heat, stir in pepper sauce, allow to cool for 1 1/2 hours.
- May be served hot right from the pot!
- Want it cold? Refrigerate for 6 - 12 hours.
- Freezes well.