Cajun Spinach Dip to Die For

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“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)”

Ingredients Nutrition

  • 14 lb butter
  • 1 cup onion, minced
  • 12 cup bell pepper, minced (green or colored)
  • 14 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)


  1. Melt butter in 1 quart saucepan.
  2. When bubbly, add veggies. Saute until onion begins to look translucent.
  3. Add herbs and seasonings, stir well.
  4. Add flour and stir until blended.
  5. Add cream/milk and whisk until mixture thickens.
  6. Cover, reduce heat and simmer for 15 minutes, stir frequently.
  7. Add spinach and stir in well.
  8. Cover and continue to simmer another 15 minutes.
  9. Remove from heat, stir in pepper sauce, allow to cool for 1 1/2 hours.
  10. May be served hot right from the pot!
  11. Want it cold? Refrigerate for 6 - 12 hours.
  12. Freezes well.

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