Erwan Makes 3 Easy Cheese Dips (Spinach, Cheese, Pimiento)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt provides a tangy flavor with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor without dairy.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: string cheese

String cheese is often more affordable and lower in fat.

Remove the leaves from the spinach stalks.

Place spinach in a hot pan to fry off.

Grate in garlic for flavor, and season with salt and pepper.

Add cheeses: fontina, pecorino, mozzarella, and parmesan.

Chop the cooked spinach into nice chunks after removing excess water.

Mix spinach with cream cheese and sour cream to thicken.

Grate extra cheese on top before baking.

Slice a fresh or day-old baguette and place in the oven for 10 to 15 minutes until hard.

Make a roux by mixing flour and butter until combined while heating.

Gradually add milk, reserving some for adjustments, and whisk continuously until thick.

Slowly add queso de bola and grated cheddar cheese, aiming for a smooth and creamy sauce.

Chop tortilla wrappers into triangles and shallow fry until crispy.

Roast pimiento peppers over an open flame until blistered and black.

Remove burnt skins and seeds from the peppers, rinsing under cold water.

Mince the roasted peppers.

Mix 175 grams of softened butter with 175 grams of cream cheese and sugar until smooth.

Add equal quantities of parmesan and queso de bola cheese, mixing until smooth but chunky.

Adjust salt to taste, if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens