Spinach Dip II10 Reviews
- Prep: 5 min
- Cook: 10 min
- Ready In: 15 min
“This is a hot, creamy dip that may also be served as a casserole by halving the amount of Bechamel sauce and topping with Parmesan (instead of adding Parmesan to the mixture). Then bake in a medium baking dish for approximately 30 minutes at 375 degrees F (190 degrees C) -- Delicious!” - by Heather
Original recipe yields 5 servings
- In a large saucepan, melt together the Bechamel sauce, cream cheese, cayenne pepper, salt, onion, Parmesan cheese, and Cheddar cheese. Stir in the spinach.
- Transfer the mixture to a slow cooker and keep warm over medium heat.
Amount Per Serving (5 total)
- 821 cal
- 68.1 g
- 16.8 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"This was really good...but I had one problem...no idea what bechamel sauce is. Apparently I am not that experienced of a cook. I assumed you could just buy it at the grocery store and no wonder everyo..." See morene there looked at me like I was crazy when I asked if they knew what it was, because I came home and googled it and I guess you have to actually make it with milk, flour, and some other ingredients. I bought frozen spinach in a cream sauce and just did w/o the bechamel. It was really good still...just really thick. I mixed in some alfredo sauce I had in the fridge which didn't really change the consistency much but seemed to bring out more flavor. Good, but not as easy as it seems b/c you have to make the bechamel. Is there another way to do this w/o making the sauce?"
"OK, this recipe is a 5 with some important modifications. No canned slimy spinach; I use a 16 oz. bag of frozen and cook it in the microwave and squeeze the excess moisture out. I use a giant skillet..." See more and saute the onion first in a tiny bit of olive oil, adding at least a TBSP of crushed fresh garlic near the end of the sauteing. I like artichoke hearts in mine, coarsely chopped, and add all the rest of the ingredients except the parmesan and cheddar in and heat stirring until incorporated and bubbly. (Also, I like to use a sundried tomato alfredo sauce, but the bechamel will work ok.) Finally I add the last cheeses in, though usually my proprotions are more like 1 cup of parmesan, 1 cup of cojack, and 1/2 cup of mozzarella. Sea salt to taste and it might need a little more cayenne if you want a more significant kick. However, this is not a BAD recipe as it is, just doesn't quite have enough oomph without the above modifications. And my way the recipe is completely cooked on the stovetop, no lengthy stays in a crockpot or extra baking in the oven."
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