Spinach Alfredo Dip is a wonderful starter for those evenings when you crave a perfect European meal. While some say that the spinach dip has its origins in German cuisine, I found this to be a common menu item at many Italian restaurants.
Everyone at my place loves and enjoys different dips for starters. The spinach alfredo dip is a 15-minute recipe and you have a great cheesy snack that is extremely easy to make. An appetizer suitable for both kids as well as grown ups at parties or get togethers. A versatile dish which goes best with garlic toast but can also be accompanied with pita chips or jalapeno chips.
Today you get a lot of varieties of flavored crackers that also taste great with this dip. I have also used olive and rosemary flavored crackers to go with the dip. Another option is baguette. You can slice it or you can serve it as I have done. Scoop a little of soft bread in the middle and create a bowl like shape and fill it with the dip.
About the Spinach Alfredo Dip
I first tasted this dip few years back at my favorite restaurant. I just fell in love with this dip and decided to try it at home. And after few trial and errors I came up with perfect recipe. Generally, the spinach artichoke dip is more common. But members at my home do not like artichokes. Hence, I decided to try something different – a combination of cream, cheese and herbs but without the artichokes.
For garnishing I have a sprinkled grated parmesan cheese which is almost 3 years old and you can guess it tastes amazing. I have also sprinkled chili flakes with crushed crispy spinach on top which gives it a nice look.
So, try out this Spinach Alfredo Dip recipe and let me know if this was your tummy to heart moment …
45 baby spinach leaves
1 tbsp butter
1 tbsp Maida / refined flour
¾ cup whole milk
¼ cup fresh cream
¼ tsp nutmeg powder
¼ tsp salt
2 pinch thyme
2 pinch oregano
¼ cup or 25g grated mozzarella cheese
Grated parmesan cheese
- In a pot or pan pour water and heat it. Bring it to a boiling point. Once the water starts to boil add spinach leaves to it. And boil approximately for 2 minutes.
- After 2 minutes of boiling strain spinach and keep it aside to cool.
- After spinach has cooled down chop it lightly. Then keep it aside for further use.
- Next in a pan add butter and heat it on medium flame.
- Later add maida / refined flour and saute it for a minute.
- Next add milk while continuously whisking. Remove all the lumps.
- Later add cream and stir. The milk mix will start to thicken.
- Once you see the milk is thickening add salt, nutmeg, thyme, mozzarella cheese and oregano. Blend everything.
- Next add chopped spinach and stir.
- Later cook for a minute or so then turn off the heat.
- Your spinach alfredo dip is ready to be served. Serve with shaving of parmesan cheese and chili flakes on top and serve it warm with chips of your choice.