Thursday, August 11, 2011

Frugal Food Thursday: Cheesy Spinach Dip

spinach dip

Welcome to Frugal Food Thursday!  If you have a great frugal recipe, please link up below! 

Last week, I found some great deals on frozen spinach and shredded cheese, so last weekend I thought I'd combine them to make my mother-in-law's delicious spinach dip.

This dip is all the hits at her parties. It's great with tortilla chips, vegetable sticks, or pita triangles. I also like to use it as a pasta topping, or just straight up as a side dish.

I was already sauteing the onions and cooking the spinach when I realized that I was completely out of cream of mushroom soup! I usually have so many cans in my not-so-extreme stockpile, but there wasn't any this time. Maybe I gave them away in a food drive?

So instead, I made a roux by melting 2 tbsp of butter over high heat in a small saucepan. Then I added 2 tbsp of flour and mixed it. Then I added 1/2 cup milk and 1/2 cup onion broth. I cooked it on medium-low until it thickened up, maybe about 10 minutes or so. I then used the roux in place of the can of cream of mushroom soup.

You can make changes to the flavorings if you like. Not a garlic lover? Don't add the garlic powder. You love garlic? (Like me!) Try adding some fresh garlic instead - saute it with the onions. And you can use more or less cheese, depending on how much you like cheese. (I like cheese!) Or change the type of cheese (I used the pizza cheese - half cheddar, half mozzarella - that I bought on sale).

Here's my mother-in-law's spinach dip recipe:

SPINACH DIP

1 10-oz package frozen spinach
2 tbsp butter or margarine
1 medium onion, chopped finely
2 4-oz cans mushrooms, drained
1 10.75-oz can cream of mushroom soup
1/4 lb grated sharp cheddar cheese
1 tsp garlic powder
freshly ground pepper to taste

Cook spinach according to package directions; drain well. In a medium saucepan, melt the butter over medium heat. Saute the onion for 2-3 minutes or until translucent.

Add the spinach, mushrooms, soup, cheese, and spices. Cook on low for 30 minutes, mixing every couple of minutes to make sure that the dip does not stick to the bottom of the pan.

Serve while still warm in a mini crockpot or a chafing dish. Or, refrigerate until serving, then reheat gently.

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11 comments:

Wendy (The Local Cook) August 11, 2011 at 7:08 AM  

Thanks for hosting! The recipe I posted today takes advantage of fresh peaches or apricots that are in season.

The Arizona Russums August 11, 2011 at 11:20 AM  

I have been soooo into spinach dips lately. I will have to try this one! Thanks for hosing.

Pat @ Elegantly, Gluten-Free August 12, 2011 at 10:14 AM  

Your dip sounds so good -- I'll have to come up with an excuse to make some soon, even if we're not entertaining. We love spinach!

I especially like your quick sub for the mushroom soup. I often need to do that with sweet rice flour to make gluten-free cream soups. Although many gluten-free ingredients are economical, ready-made condensed cream of mushroom soup is not. Making creamed soup like you describe isn't hard at all though. Thanks for your great recipe!

Jackie August 13, 2011 at 10:17 PM  

This sounds really good. It also sounds like a great way to sneak the vegetable spinich into my children's diet. :) They love cheese and dips they can dip crackers, chips and such with.

Miz Helen August 14, 2011 at 7:24 PM  

Hope you are having a great week end and thanks for sharing with Full Plate Thursday.
See you soon!
Miz Helen

AudreyO August 15, 2011 at 11:25 AM  

We have so much fun making spinach dips, artichoke dips and even cauliflower dips. Thanks for sharing another recipe with us.

PERMANENT POSIES August 18, 2011 at 9:27 PM  

I love the sound of this dip! Thanks for sharing it at Tuesday's Tasty Tidbits.

Ali August 21, 2011 at 8:51 AM  

Thank you so much for sharing this at Recipe Sharing Monday. The new party is now up and I'd love for you to link up again :)

Alea Milham August 22, 2011 at 6:30 PM  

Your dip looks delicious! Thank you for sharing your recipe with the Hearth and Soul Hop.

Alea Milham August 22, 2011 at 6:32 PM  

BTW, I just saw your side bar. The Hearth and Soul Hop has 4 different hosts, when you have a chance would you mind updating it?

Sandra VanHoey January 17, 2014 at 11:03 AM  

This sounds great! I have bought spinach dip many times but never tried making it. I think I'll change that now.

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