This classic recipe is a play of the famous Morton’s Steakhouse recipe! If you are looking for that perfect and tasty side dish, look no further!
Here is how to get this delicious dish going:
Boil the spinach in salted water, just until it wilts. Then squeeze out all of the water you can and chop the spinach into one inch pieces. This is the only cooking you will do with the spinach – easy enough right?
One the stove, heat up chopped onions, butter and garlic, adding flour to thicken up the mixture.
Half and half, cream cheese and mozzarella cheese will be added to make this spinach dip incredibly rich and creamy!
Recipe from Mortons Steak Bible.
- 2 lbs fresh baby spinach
- 1/4 cup cup unsalted butter
- 1 small white onion, minced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 1/2 cups half and half
- 4 oz cream cheese, at room temperature and chopped
- 1/2 cup mozzarella cheese, grated
- 1/2 tsp ground nutmeg
- 1/2 cup Parmesan cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add spinach and cook until just wilted, about 1 minute. Drain spinach and rinse with cold water. When cool enough to handle, grab handfuls of spinach and squeeze out any excess water.
Chop handfuls into strips about 1-inch in width. Set aside.
In a large skillet over medium-low heat, melt the butter. Add garlic and onions and cook until onions are soft and translucent, about 10 minutes.
Stir in flour. Cook 2 minutes, stirring often.
Stir in half and half and cook until bubbles appear and mixture thickens. Stir in mozzarella and cream cheese until melted. Season with salt, pepper, and nutmeg.
Stir in spinach and parmesan cheese and serve. Enjoy!