Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Spinach and Pepper-Jack Dip

Chain restaurants have beaten the spinach-artichoke horse to death. There are no artichokes in this recipe (which is a good thing… since the ingredient listing is rather long) but the chains can’t compare with this homemade version.

Ingredients

2 Tbsp butter

1 /2 cup onion, minced

1 /4 cup celery, chopped fine

1 /4 cup red bell pepper, diced

2 tsp garlic, minced

2 tsp salt

1 tsp creole seasoning

1 tsp black pepper, freshly ground

1 tsp dried basil

1 /2 tsp dried oregano

1 pound frozen spinach, thawed, squeezed dry

1 /2 pound cream cheese, softened

1 /4 cup sour cream

1 /4 cup Blue Plate Mayonnaise

1 /4 cup milk

2 eggs

1 cup pepper-jack cheese, grated

1 Tbsp hot sauce

2 tsp Worcestershire Sauce

Instructions

Preheat oven to 375.

In a large sauté pan, melt butter over medium heat. Cook onions, peppers and celery for five minutes. Add garlic and seasonings and cook 3-4 minutes more. Stir in spinach and cook five minutes. Remove from the heat and set aside.

Place cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat until smooth. Add sour cream, Blue Plate Mayonnaise, milk and eggs and blend well. Add spinach mixture, cheese, hot sauce and Worcestershire sauce in the bowl, and mix until thoroughly blended.

Pour into a two-quart baking dish and cook 35-40 minutes, until bubbly. Cool slightly before serving.

Yield: 1 quart

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more