Califonia Bountiful

Ultimate spinach dip

Made with fresh spinach leaves and béchamel sauce, it's the ultimate spinach dip to wow family and friends.

Executive Chef Josh Korn
Paul Martin's American Bistro, Roseville

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Béchamel sauce
2 1/2 tbsp. butter
2 tbsp. all-purpose flour
2 cups milk
1 tsp. salt
1/8 tsp. freshly grated nutmeg

2 tbsp. olive oil
1/3 cup loosely packed and de-stemmed Bloomsdale spinach (see note)
1 tbsp. minced shallots
1 tsp. kosher salt
1 tbsp. julienned sun-dried tomatoes
1/4 cup grated white cheddar cheese
1/4 cup béchamel
2 tbsp. grated Parmesan cheese


For béchamel: Melt butter in a large saucepan over medium heat. Once melted, stir in flour until smooth. Continue stirring as flour cooks to a light, golden, sandy color, about 7 minutes.

Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until flour has softened and no longer tastes gritty, 10 to 20 minutes. Season with salt and nutmeg. Makes 2 cups.

Chef's tip: With leftover béchamel, consider making a cheese sauce by reheating and stirring in grated cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.

For dip: Heat oil in a sauté pan. Sauté spinach and shallots until spinach is slightly wilted. Add salt to season. Add sun-dried tomatoes, cheddar cheese and béchamel and heat until cheese is melted. Place in a small gratin dish and top with grated parmesan. Place under the broiler until golden brown, 5 to 10 minutes. Serve with grilled toast, pita chips or crackers.

Note: Another variety spinach variety may be substituted; however, Bloomsdale tends to be sweeter and holds up better when sautéed.

Serves 2

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