Jan 252011

This is probably the most asked for recipe I have in my collection.  The last restaurant I worked in was Cannon’s Restaurant in Gretna, La.  It closed in 2002. Their second location on St Charles Ave in New Orleans closed a year ago.  The Spinach Dip was their most popular appetizer. I have had many former employees inquire about this recipe.  Since Cannon’s is no longer, I guess it will not hurt to publish it.

Spinach Dip
3ozs.                     Butter
1/3 cup        Olive Oil
1 cup                    Chopped Onions
1 ¾ Tablespoon    Minced Garlic
½ cup                   Flour
2 Tablespoons       Flour
1 Pint                    Heavy Cream
1 Pint                    Chicken Stock or Broth
1 Teaspoon           Salt
1 ½ Teaspoons      Sugar
2 Tablespoons       Lemon Juice
¼ Teaspoon                   Cayenne Pepper
1 ¼ cup                Grated Parmesan Cheese
1 cup                    Sour Cream
1 Teaspoon           Tabasco Sauce
3 pounds               Chopped Spinach
1 cup                    Chopped Artichoke Hearts

Add butter and olive oil to a 5 quart pan and heat over medium heat.  Do not burn butter.  Add the onions and garlic.  Saute until onions are soft.  Turn down heat and add flour to make a roux.  Cook slowly for 5 minutes.  Do not allow roux to brown.  Slowly add cream and chicken stock to roux.  Bring to a simmer and cook for 5 minutes.  Add salt, sugar, lemon juice, cayenne pepper and cheese to mixture and remove from heat.  When the sauce has slightly cooled, add sour cream and Tabasco.  Add spinach and artichoke hearts to sauce and heat before serving.

Try it out and let me know how you enjoy it.