Cajun Spinach Dip to Die For
photo by Bayhill
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 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)
directions
- 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.
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Reviews
-
This dip is creamy and rich with a definite Cajun flavor. It's easy to make and goes together quickly. I should have left out the 1 teaspoon salt, as it was much too salty for our tastes. Unfortunately, the saltiness overpowered the delicious flavor for us. I used a combination of red and orange bell pepper, and I used the half-and-half. I served this with slices of baguette bread. **Made for Susie's World Tour 2018**
RECIPE SUBMITTED BY
Linky
Whitewater, Wisconsin