Spinach Souffle Dip Recipes

STOUFFER'S SPINACH SOUFFLé

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking dish with vegetable oil spray.
• With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs 2 to 3 minutes until foamy.
• Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt and pepper and whisk until well combined.
• Add the mixture to your baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.

SPINACH AND CHEDDAR SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

SPINACH SOUFFLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
• Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
• Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
• Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
• Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.

BEST SPINACH DIP EVER

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
• Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

SPINACH SOUFFLE SIDE DISH

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.

CLASSIC FRENCH SPINACH SOUFFLé

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Brush the inside of a 4 to 6-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter , or grease six (5 to 6-ounce) individual ramekins, dividing the butter evenly. Sprinkle the buttered surface evenly with the grated Parmesan cheese. Set aside while you prepare the filling.
• Heat a large saucepan over low heat and add the chopped spinach. Sauté until it wilts and the juices have evaporated; keep a close eye on it as the spinach can burn. Let cool, then squeeze out excess liquid. Set aside.
• In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook for 30 seconds, mixing constantly, to cook down the flour.
• Add the milk while whisking vigorously and cook for about 4 minutes, until the mixture thickens.
• Add the cooked spinach to the white sauce and continue cooking over medium heat for 1 minute. Season the mixture with black pepper, nutmeg, and more salt if needed.
• Place the egg yolks in a bowl and whisk in 1/2 cup of the hot spinach mixture to temper it.
• Add the egg yolk mixture to the pan, stirring to completely incorporate; remove from the heat. Do not overheat the mixture or you risk it separating; if this happens, unfortunately, there is no way to fix it.
• In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form.
• Gently stir 1/3 of the egg whites into the spinach mixture.
• Then fold the remaining egg whites into the mixture.
• Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through. A single souffle may take a few minutes longer.
• Serve immediately and enjoy.

EASY SPINACH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
• Bake in preheated oven for 20 minutes, or until lightly set.
• NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

QUICK, QUICK SPINACH AND ARTICHOKE DIP

Steps:

• Microwave souffle' according to package instructions. Put cooked souffle' and remaining ingredients into a small casserole dish mix well and bake for 15 minutes at 325 until hot. Enjoy. You can add Panko bread crumbs on top as an option.

SPINACH SOUFFLE

Steps:

• Mix thawed and drained spinach together with onion.
• Beat remaining ingredients and blend in spinach mixture.
• Spoon mixture into a lightly buttered 3 1/2 quart crockpot and cook on high for 2-3 hours.
• Enjoy!

HOT SPINACH DIP WITH CHEESY CHIPS

Steps:

• Heat oven to 350F.
• Combine the prepared Spinach Souffle, cream cheese, 1/2 cup of Parmesan, Mayo and the green onions- Mix together and transfer to a small oven proof dish.
• Sprinkle with 1 tbsp Parmesan.
• Place in 350 Oven for 20 minutes.
• Warm the tortilla chips for 7 minutes, place them around the dip dish on a platter, sprinkle chips with the tomatoes, green onions& Montery Jack.
• Serve.

SPINACH SOUFFLE

Steps:

• Wash and trim spinach, leaving the water that clings to the leaves. Place in a large skillet and steam just until wilted, about 3-5 minutes. Drain and chop; set aside. Melt butter in a small saucepan over medium heat. Blend in flour and pepper; cook and stir until bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook and stir 1 minute. Remove from the heat. Stir in onion, salt and nutmeg. In a large bowl, beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick and lemon-colored; stir into white sauce. Gently fold into egg whites along with spinach. Pour into a greased 1-1/2-qt. casserole or souffle dish. Place casserole in a larger pan; fill larger pan with 1 in. of water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.

FROZEN SPINACH SOUFFLE

Steps:

• Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
• Thaw spinach.
• Drain and squeeze out excess moisture.
• Melt butter in a medium size frying pan.
• Sprinkle flour on butter and blend in with a slotted spoon.
• Cook until it bubbles and begins to brown just a little.
• Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
• Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
• Beat egg yolks well with a whisk.
• Add about 1/4 cup of the sauce into the eggs and stir.
• Add another 1/4 cup and stir again.
• Remove pan from heat and slowly stir in the rest of the eggs.
• Place well-drained spinach into a blender or food processor and pour sauce over it.
• Blend until smooth, about 5-10 seconds.
• Pour into a bowl.
• Beat egg whites until fairly stiff, but not dry.
• Fold them gently into spinach mixture until all white streaks are gone.
• Pour into souffle dish and sprinkle cheese on top.
• Bake 45 minutes to one hour until set.
• (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.