Romanian-Style Hot Spinach Dip made with only 5 main ingredients and served with a poached egg, a delicious and healthy recipe for every occasion. It can be served as a starter or even a nice brunch. Ready in less than 5 minutes, this dip is such a treat!
Whether you are looking for some appetizers to feed a crowd or just some nice bites to go with your bbq, dips are just perfect no matter the occasion.
This hot spinach dip is actually amazing as a brunch too, I served it with a delicious poached egg and toasted sourdough bread, and it was the most comforting dish I have had in a while. Not to mention that it’s really healthy too, for me that’s just another reason to make it even more often.
My Romanian dip is made without cream cheese, but it’s as creamy. Instead, it is made with milk and thickened with a bit of flour to make the milk into a lovely sauce.
The poached egg on top is just the perfect touch to make the dish more filling and nutritious. You can replace that either with fried or soft-boiled egg, it’s up to you.
INGREDIENTS NEEDED FOR THE DIP
There is hardly any prep involved here, and the cooking is minimal. The only ingredients used are:
- spinach – either fresh or frozen, I used fresh, and from a massive bag of 300 g of spinach, I managed to make this plate of dip only, which can easily feed 2 people. There might sound like there is a lot of spinach at first, but when it wilts, there is hardly anything left. I trimmed the ends too, just because it looks nicer this way.
- milk – I used full-fat milk, but if your regular milk is the semi-skimmed one, that’s absolutely fine. Of course, the moe fat content in you milk, the creamier the dish
- onion – red, yellow, the colour really doesn’t matter
- garlic – the more, the better for me, but just use as much as you like, I’m a big garlic lover though, so I like to use quite a bit in my cooking
NOTE! You can use only garlic if you like, the onion adds more flavour, so I like throwing that in too, but it’s optional
- flour – this adds creaminess to the dip and thickens the milk, so do use it. I used regular plain flour, but corn flour (cornstarch) can be used too
- salt and pepper – to taste, just use as much or as little as you like
HOW TO MAKE THE DIP
The dip ready ready on the table in about 10 minutes from scratch, and that includes the prep time too. It really can’t get any easier than that.
- peel and chop the onion and garlic
- heat up the oil, and fry the onion until soft, then add the garlic and fry for a further 30 seconds
- add the spinach, and carefully mix with a wooden spatula for 1-2 minutes for the spinach to wilt
- add half of the amount of milk, and leave to bubble up
- the remaining milk will be mixed with the flour, then poured over the spinach
- mix until the milk thickens into a sauce
- season with salt and pepper, and remove from the pan
- serve with a poached egg
If you want to learn how to poach an egg, I have these delicious recipes here: Poached Egg and Avocado Toast and Roasted Asparagus with Hollandaise Sauce and Poached Egg. If you like the combo spinach and artichoke, I have the classic dip here: Stove Top Spinach Artichoke Dip. Quick, simple, a real treat every single time!
If you’ve liked my HOT SPINACH DIP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Romanian-Style Hot Spinach Dip made with only 5 main ingredients and served with a poached egg, a delicious and healthy recipe for every occasion. It can be served as a starter or even a nice brunch. Ready in less than 5 minutes, this dip is such a treat! This spinach has no cream cheese, and uses only milk.
- 300 g fresh spinach
- 1 onion
- 3 cloves of garlic
- 1 tbsp plain flour
- 1 tbsp vegetable oil
- 150 ml full-fat milk
- 1/4 tsp salt
- 1/8 tsp ground black pepper
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Peel and chop the onion and garlic.
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Heat up the oil, add the onion, and fry until it softens.
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Add the garlic and fry for a further 30 seconds.
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If you use baby spinach, this can go in whole, just the ends trimmed, otherwise larger leaves can be chopped.
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Add the spinach and use a wooden spoon to mix until it wilts.
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Pour in half of the amount of milk, and leave it to bubble up for 1 minute.
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The remaining milk can be mixed with the flour and poured over the spinach.
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Simmer for 1 minute for the milk to thicken into a sauce.
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Remove from the heat and serve with a poached egg.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
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