• Tommy Centola

Spinach Dip

Updated: Jan 3

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.

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