Ingredients
-
1/4
-
1
-
1/2
-
1/4
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
2
-
10
-
2
Directions
Cajun Spinach Dip to Die For, 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), 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 used a combination of red and orange bell pepper, and used the half-and-half I served this with slices of baguette bread **Made for Susie’s World Tour 2018**
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Steps
|
1
Done
|
Melt Butter in 1 Quart Saucepan. |
|
2
Done
|
When Bubbly, Add Veggies. Saute Until Onion Begins to Look Translucent. |
|
3
Done
|
Add Herbs and Seasonings, Stir Well. |
|
4
Done
|
Add Flour and Stir Until Blended. |
|
5
Done
|
Add Cream/Milk and Whisk Until Mixture Thickens. |
|
6
Done
|
Cover, Reduce Heat and Simmer For 15 Minutes, Stir Frequently. |
|
7
Done
|
Add Spinach and Stir in Well. |
|
8
Done
|
Cover and Continue to Simmer Another 15 Minutes. |
|
9
Done
|
Remove from Heat, Stir in Pepper Sauce, Allow to Cool For 1 1/2 Hours. |
|
10
Done
|
May Be Served Hot Right from the Pot! |
|
11
Done
|
Want It Cold? Refrigerate For 6 - 12 Hours. |
|
12
Done
|
Freezes Well. |
