Spinach and Artichoke Dip or Spinach Dip are often referred to as Spinach Madeline in Cajun cuisine. Spinach Madeline are mainly prepared around the holidays. Chef Mike has a special small crock pot to keep it warm when she's expecting a crowd.
1 Can (10 oz)
Chopped cajun trinity
2 Cup (32 tbs)
Shredded monterrey jack cheese
Shredded cheddar cheese
Begin by cooking the Spinach according to package directions.
Then, using two mixing bowls and a mesh strainer - begin to separate the spinach from the liquid. Press out the excess well. Reserve the liquid for use in the sauce. Set aside.
Next, with one tablespoon butter, sauté the Cajun Trinity until translucent. Add minced garlic toward the end.
Pour in the PET milk and stir constantly for about 3 minutes. Be sure there are no lumps.
Add in the 1 Tablespoon Worchestershire sauce. Stir well.
Turn off heat and stir in the 1 cup of each cheese. Stir well to melt.
Sauce will be thick, so add by spoonfuls the reserved spinach liquid and stir in well.
Sauce should still be creamy, but not too watery.
Fold in the Spinach and Artichokes.
Pour into a casserole dish.
Cover with more shredded cheeses and/or breadcrumbs.
If you thought dips all dips are decadent, think again. Beryl Stokes presents a luscious, creamy, palate-pleasing spinach and artichoke dip that pairs well with almost all vegetarian appetizers. You can make it in a crockpot well in advance if you wish to treat a large crowd. A win-win dip any day.