Best 11 Spinach Souffle Dip Recipes

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Indulge in the delectable Spinach Souffle Dip, a culinary masterpiece that combines the vibrant flavors of fresh spinach with the rich, creamy texture of a souffle. This versatile dip can be enjoyed as an appetizer, a side dish, or even as a main course. It's perfect for entertaining guests, potlucks, or simply as a delightful treat for yourself. With just a few simple ingredients and easy-to-follow steps, you can recreate this restaurant-quality dish in the comfort of your own kitchen. Get ready to tantalize your taste buds with this luscious and crowd-pleasing dip.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND CHEDDAR SOUFFLE



Spinach and Cheddar Souffle image

Provided by Ina Garten

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

SPINACH SOUFFLE RECIPE



Spinach Souffle Recipe image

An updated favorite from my childhood, this easy spinach souffle is perfect for the holidays!

Provided by Liz Berg

Categories     Sides

Time 1h

Number Of Ingredients 7

6 eggs, beaten
2 tablespoons butter, cubed
8 ounces sharp cheddar cheese, cubed (I use Kraft sharp cheddar)
24 ounces cream style, small curd cottage cheese (or "old fashioned" cottage cheese)
2 10-ounce packages frozen, chopped spinach, thawed and squeezed dry
2 tablespoons flour
1 teaspoon salt

Steps:

  • Preheat oven to 350º. Grease 9 x 13 or comparable casserole dish.
  • Combine all ingredients and pour into prepared dish. Bake 30-45 minutes or till middle is set.

Nutrition Facts : Calories 545 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 280 milligrams cholesterol, Fat 50 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 653 milligrams sodium, Sugar 4 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

EASY SPINACH SOUFFLE



Easy Spinach Souffle image

This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.

Provided by Jennifer

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 5

Number Of Ingredients 6

1 egg
⅓ cup 1% milk
⅓ cup grated Parmesan cheese
1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
  • Bake in preheated oven for 20 minutes, or until lightly set.
  • NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g

SPINACH SOUFFLE SIDE DISH



Spinach Souffle Side Dish image

You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive meal like New Year's Eve. -Bette Duffy, Kenmore, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 7

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
1-1/2 cups shredded Monterey Jack cheese
4 large eggs, lightly beaten
1/4 cup butter, melted
1 garlic clove, minced
1/2 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.

Nutrition Facts : Calories 375 calories, Fat 33g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 630mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.

SPINACH SOUFFLE-PHYLLO CUPS



Spinach Souffle-Phyllo Cups image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 7

5 sheets phyllo dough
Olive oil cooking spray
1 package (12 oz.) spinach souffle (recommended: Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 (2-ounce) package crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
  • Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.

SPINACH SOUFFLE



Spinach Souffle image

Nothing to worry about here, folks: This souffle is the opposite of fussy. Right out of the oven it's gloriously light and airy like a souffle should be, but as it deflates it becomes rich and decadent -- meaning that even if your souffle collapses, it's still going to be amazing.

Provided by Food Network

Time 1h10m

Yield 10 servings

Number Of Ingredients 12

Two 10-ounce packages chopped frozen spinach, thawed
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
3 large eggs, separated
1/8 teaspoon cream of tartar
1/2 cup shredded Parmesan
1 cup grated Pecorino-Romano
Nonstick cooking spray or additional softened butter, for the souffle dish

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
  • Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
  • Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
  • Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
  • Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.

FROZEN SPINACH SOUFFLE



Frozen Spinach Souffle image

For those of you who love Stouffer's Spinach Souffle, try this. This recipe makes about twice the amount.

Provided by Mary Leverington

Categories     European

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach
1 tablespoon butter
1 teaspoon salt
1 pinch nutmeg
4 tablespoons butter
3 tablespoons flour
1 1/4 cups milk
1 dash cayenne
1 dash Worcestershire sauce
5 eggs, separated
3 tablespoons finely shredded swiss cheese

Steps:

  • Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
  • Thaw spinach.
  • Drain and squeeze out excess moisture.
  • Melt butter in a medium size frying pan.
  • Sprinkle flour on butter and blend in with a slotted spoon.
  • Cook until it bubbles and begins to brown just a little.
  • Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
  • Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
  • Beat egg yolks well with a whisk.
  • Add about 1/4 cup of the sauce into the eggs and stir.
  • Add another 1/4 cup and stir again.
  • Remove pan from heat and slowly stir in the rest of the eggs.
  • Place well-drained spinach into a blender or food processor and pour sauce over it.
  • Blend until smooth, about 5-10 seconds.
  • Pour into a bowl.
  • Beat egg whites until fairly stiff, but not dry.
  • Fold them gently into spinach mixture until all white streaks are gone.
  • Pour into souffle dish and sprinkle cheese on top.
  • Bake 45 minutes to one hour until set.
  • (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.

QUICK, QUICK SPINACH AND ARTICHOKE DIP



Quick, Quick Spinach and Artichoke Dip image

I just made this up last week when I was craving a dip. It is like a cheater recipe because I get a lot of help from Stouffers.

Provided by Nancy R @Robeyone

Categories     Cheese Appetizers

Number Of Ingredients 7

1 - 12 ounce(s) package of frozen stouffer's spinach souffle'
1- 15 ounce(s) can of artichoke hearts, chopped
1 teaspoon(s) minced garlic
1/2 cup(s) parmesean cheese, not the stuff in a can
1/2 cup(s) shredded mozzarela cheese
2 tablespoon(s) sour cream
- salt and pepper to taste

Steps:

  • Microwave souffle' according to package instructions. Put cooked souffle' and remaining ingredients into a small casserole dish mix well and bake for 15 minutes at 325 until hot. Enjoy. You can add Panko bread crumbs on top as an option.

SPINACH SOUFFLE



Spinach Souffle image

Confides Ruth Andrewson of Leavenworth, Washington, "I've coaxed our grandchildren to eat spinach by 'disguising' it in this fluffy egg dish."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 package (10 ounces) fresh spinach
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon pepper
1 cup milk
1 teaspoon dried minced onion
1 teaspoon salt
1/8 teaspoon ground nutmeg
3 eggs, separated
1/4 teaspoon cream of tartar

Steps:

  • Wash and trim spinach, leaving the water that clings to the leaves. Place in a large skillet and steam just until wilted, about 3-5 minutes. Drain and chop; set aside. Melt butter in a small saucepan over medium heat. Blend in flour and pepper; cook and stir until bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook and stir 1 minute. Remove from the heat. Stir in onion, salt and nutmeg. In a large bowl, beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick and lemon-colored; stir into white sauce. Gently fold into egg whites along with spinach. Pour into a greased 1-1/2-qt. casserole or souffle dish. Place casserole in a larger pan; fill larger pan with 1 in. of water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.

Nutrition Facts : Calories 160 calories, Fat 12g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 559mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

SPINACH SOUFFLE



Spinach Souffle image

Make and share this Spinach Souffle recipe from Food.com.

Provided by Bev I Am

Categories     Spinach

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup onion, chopped
1 tablespoon butter
3 eggs, separated
white sauce
1 cup chopped spinach, cooked and drained
1/2 cup parmesan cheese, grated
2 tablespoons butter
2 tablespoons flour
1 cup milk or 1 cup light cream
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Saute onion in butter.
  • Beat egg yolks until thick and lemon-colored.
  • Stir into hot white sauce along with spinach and cheese.
  • Fold in egg whites beaten until stiff, not dry, peaks are formed; turn into greased 1 1/2 qt casserole.
  • Set in pan of hot water and bake about 50 minutes.
  • White Sauce: Melt butter, stir in flour and heat until bubbly.
  • Gradually add milk or cream, stirring constantly; cook 1-2 minutes.
  • Season with salt and pepper.
  • Makes about 1 cup.
  • Serve immediately.

HOT SPINACH DIP WITH CHEESY CHIPS



Hot Spinach Dip With Cheesy Chips image

I just received this recipe on the internet from "meals.com". I am thrilled to see that Stouffer's frozen Spinach Souffle is back on the market as it had disappeared for quite a while and you do need it for this recipe You will love this dip.

Provided by Bergy

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 (9 ounce) package of stouffers frozen spinach souffle, prepared according to instructions on the box,cooled
3 ounces cream cheese, softened
1/2 cup parmesan cheese, plus
1 tablespoon parmesan cheese, grated (Use pure parmesan)
1/4 cup mayonnaise
2 tablespoons green onions, chopped or 2 tablespoons chives
tortilla chips
diced tomato, to taste
green onion, chopped to taste
shredded monterey jack cheese, to taste

Steps:

  • Heat oven to 350F.
  • Combine the prepared Spinach Souffle, cream cheese, 1/2 cup of Parmesan, Mayo and the green onions- Mix together and transfer to a small oven proof dish.
  • Sprinkle with 1 tbsp Parmesan.
  • Place in 350 Oven for 20 minutes.
  • Warm the tortilla chips for 7 minutes, place them around the dip dish on a platter, sprinkle chips with the tomatoes, green onions& Montery Jack.
  • Serve.

Tips:

  • For a creamier dip, use full-fat cream cheese and sour cream.
  • To make the dip ahead of time, prepare it up to 2 days in advance and store it in the refrigerator. When ready to serve, bring to room temperature for 30 minutes before baking.
  • If you don't have fresh spinach, you can use frozen spinach. Thaw the spinach according to the package directions and squeeze out as much water as possible before using.
  • For a quiche-like dip, bake the dip in a pie crust instead of a baking dish.
  • Serve the dip with your favorite dippers, such as crackers, chips, or vegetables.

Conclusion:

This spinach souffle dip is a delicious and easy appetizer that is perfect for any occasion. It's creamy, cheesy, and packed with flavor. Plus, it's a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy appetizer, give this spinach souffle dip a try. You won't be disappointed!

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